Bavarian cream of Black Muscat grapes with grape jelly and coconut milk sauce
Taste Ligurian tradition, discover auteur gourmet cuisine
For the Bavarian cream:
- Black Muscat grapes 125 g
- sugar 75 g
- whipped cream 100 g
- isinglass 6 g
- whole milk 50 g
For the coconut sauce:
- coconut milk 100 g
- whole milk 30 g
- cream 15 g
- sugar 30 g
- maize starch 6 g
- Batida de Coco 20 g
For the jelly:
- grape juice 130 g
- sugar 25 g
- water 25 g
- isinglass 1 sheet
Procedure:
To make the Bavarian cream: Wash the grapes and put them through a blender. Strain the juice in a conical strainer. Soak the isinglass in water and ice. Boil the milk and sugar. Remove from the burner and add the isinglass followed by the strained grapes and let cool to room temperature. Lastly add the cream, lightly whipped.
To make the coconut sauce: On the side, mix the maize starch with the milk. Bring the cream, the coconut milk and the sugar to boiling, then add the maize starch and milk mixture. Boil for a few minutes. Allow to cool, add the Batida de Coco and mix.
To make the jelly: Soften the isinglass and heat all the ingredients together, grape juice, sugar and water. Once it has cooled, pour it over the Bavarian cream and chill in the refrigerator for at least an hour.
Decorate with coconut sauce, fresh mint and coloured fruit.