Almond Cold Bowl with Grapes

Ingredients

• 150 g shelled almond kernels
• 1 l milk
• 0.25 vanilla pod
• 2 egg yolks
• 40 g sugar
• 15 g cornstarch (1 tsp)
• 100 g green grapes
• 100 g blue grapes
• 1 tbsp Lemon Juice
• Sugar (as needed)

Instructions

1. 1.

   Roast the almonds in a dry pan until golden brown, let cool and finely grind them (using a blender or similar). Heat the milk with the scraped vanilla pod and the almonds.

2. 2.

   Beat the egg yolks with sugar into a foam, stir in the cornstarch. Gradually whisk in the hot vanilla milk, pour the mixture back into the pot and bring to a boil while stirring once. Remove the vanilla pod, cool by stirring frequently. Chill the soup in the refrigerator.

3. 3.

   Wash the grapes, halve them, remove seeds if desired, drizzle with lemon juice and sprinkle with sugar. Let the fruit rest until serving.

4. 4.

   Portion the almond soup, arrange the grapes on top.