Grapes in syrup & milk mousse
Grapes in light syrup, milk mousse & raspberry powder
Preparation time45 minutes
Cooking time1 minute
Resting time2 hours
Winery pairingCordon Rouge
- 435g whipping cream (35% fat)
- 45g honey
- 20g powdered milk
- 30g condensed milk
- 2.5 gelatin sheets
- 10g confectioners’ sugar
Grapes in Syrup
- 1 bunch of white grapes
- 1l water
- 350g superfine sugar
- 1 vanilla pod
1 handful of dehydrated raspberries
Step 1. Milk Mousse
- Pour 110g of whipping cream, the honey, powdered milk and condensed milk into a saucepan, then mix.
- Cook and bring to the boil.
- Add the previously rehydrated gelatin to the cold water and mix away from the heat until it dissolves.
- Leave the mixture to cool.
- Whisk the rest of the whipping cream with the confectioners’ sugar at top speed.
- Carefully blend both mixtures and leave to set in the fridge for at least 2h.
Step 2. Grapes in Syrup
- Pour the water and the superfine sugar into a saucepan and add the vanilla pod split in two. Bring to the boil.
- To peel the grapes, put them in a salad bowl and pour boiling water over them.
- Carefully pull off the skin to avoid damaging the grapes.
- Carefully place the grapes into the syrup, using a large spoon. Reduce the heat to simmering point.
- Leave the grapes to poach for 1 min, then turn off the heat and leave to cool completely.
Step 3. Raspberry Powder
Mix the dehydrated raspberries to obtain a fine powder.
Step 4. Plating-Up
Place a few grapes in syrup on a plate, add the milk mousse on top and sprinkle with raspberry powder using a fine sieve.
Mumm Cordon Rouge is ideal for an aperitif among friends or over a meal –those moments when everything simply clicks and positive energy flows: real friends sharing real talk, everyone at ease in a joyful, convivial atmosphere.