How to make
Put the three sheets of gelatin to hydrate in cold water. We will use the fourth one at a later stage.
Grate the white chocolate.
Beat the egg yolks with the milk and cream and place them in a saucepan on the stove at a temperature of 180°F (80°C). When the mixture has heated to this temperature, stir for about 4 minutes and remove it from the heat.
Put the hydrated and strained gelatin. Mix well and add the grated chocolate and 2 tbsp (30 ml) of the liqueur. Beat briefly with a mixer or blender to achieve a better texture and homogeneity.
Pour the cream into cups, let it cool completely and put it in the refrigerator for 3-4 hours to set.
When this happens, start making the grape and wine liqueur topping.
Put the grapes in a small pot on the stove along with the remaining liqueur. Bring to a boil and cook for 5 minutes, the goal being for the grapes to soften, but not to fall apart, and for the liqueur to thicken. Remove from the heat.
During this time, hydrate the fourth sheet of gelatin in the same way - in a bowl of cold water for 3-4 minutes.
Once the temperature of the grape topping drops to 160°F (70°C), put the gelatin in and stir.
Wait a few minutes and pour the creams with the grapes and syrup.
Store the dessert cream with grapes and white chocolate in the refrigerator until it comes the time to serve them. If desired, decorate with fresh mint leaves.
* It is not necessary to use gelatin for the topping if the syrup is thick enough.
Check out more tempting suggestions for grape pastries, as well as how to dry grapes for delicious raisins, so you can make more pastries in the winter.
