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Grape (kyoho) Jelly & Mousse Dessert Recipe

Grape (Kyoho) Jelly & Mousse Dessert Recipe
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Serving : 5
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Prepare the ingredients before making Grape (Kyoho) Jelly & Mousse Dessert in your home. Then, follow these steps below to serve Grape (Kyoho) Jelly & Mousse Dessert for your family or friends.

Ingredients: Grape (Kyoho) Jelly & Mousse Dessert

  • Mousse
  • 200 ml Heavy cream (47% milk fat)
  • 200 grams Plain yogurt
  • 100 ml Marinating syrup from grape compote (referenced below)
  • 50 grams Sugar (granulated)
  • 33 grams Gelée dessert (or powdered ready-to-use gelatin)
  • Jelly
  • 250 ml Marinating syrup from grape compote
  • 125 ml Water
  • 6 grams Powdered gelatin
  • 15 grapes Grape compote
  • Toppings of your choice
  • 1 Whipped cream
  • 1 Grape compote
  • 1 Nappage
  • 1 Mint leaves

How to Make Grape (Kyoho) Jelly & Mousse Dessert

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Grape (Kyoho) Jelly & Mousse Dessert in your home by yourself.

    Step 1
  • Prepare the grape compotea day before, using 100 g of sugar.
  • Step 2
  • We'll start by preparing the mousse. Beat the heavy cream until thick and peaks form, then chill in the refrigerator.
  • Step 3
  • Put the compote syrup and sugar in a pot. Heat it up until just before it comes to a boil, to dissolve the sugar. Turn off the heat, add the Gelée Dessert or powdered gelatin, and mix it in well to dissolve.
  • Step 4
  • Even if you're using powdered gelatin, make sure you add it after you turn off the heat and mix well.
  • Step 5
  • Put the yogurt in a bowl, add the gelatin and syrup mixture from Step 3, and mix well with a whisk. Place in a bowl of cold water and mix until thickened.
  • Step 6
  • Add the heavy cream from Step 2 to Step 5 and mix well. Pour into cups, tap to remove air pockets, and chill well in the refrigerator until firm.
  • Step 7
  • Let's prepare the jelly. Soak the gelatin in half of the listed water and dissolve over a double boiler.
  • Step 8
  • Combine the remaining water and the compote syrup in a bowl, add Step 7's gelatin, and mix well. Chill in the bowl.
  • Step 9
  • Top the chilled Step 6 mousse cups with 3 grapes each, pour in the mixture from Step 8, and chill in the refrigerator again until stiff.
  • Step 10
  • Once thickened, top as you like with your desired garnish and it's done. Dip the grapes in nappage and top on the jelly.
  • Step 11
  • I love the texture of the fruity wine jelly. The alcohol is evaporated, so it's great even for those who don't drink alcohol.
  • Step 12
  • The mousse is also delicious.
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