Grapes in Gelée

Ingredients

• 400 g seedless grapes (200 g green and 200 g blue)
• 2 sheets of white gelatin
• 300 ml light grape juice
• 1 stick cinnamon (about 4 cm long)
• 2 cloves
• 1 star anise
• 100 g peeled almond kernels
• 2 tsp powdered sugar
• 200 ml milk (1.5% fat)

Instructions

1. 1.

   Wash the grapes, pluck them from the stems, halve them and distribute among 4 glasses or bowls.

2. 2.

   Soak the gelatin in cold water.

3. 3.

   Warm the grape juice with cinnamon, cloves, and star anise in a small pot.

4. 4.

   Squeeze out excess water from the gelatin and dissolve it into the warm juice while stirring. Remove from heat and let cool.

5. 5.

   Pour the mixture through a fine sieve into a bowl and pour over the grapes. Refrigerate for at least 4 hours until set.

6. 6.

   Roast the almonds with powdered sugar in a dry pan until golden brown. Add milk, bring to a boil once, then remove from heat; let steep for 30-40 minutes and cool.

7. 7.

   Pour the almond milk through a fine sieve into a tall vessel and whip with a milk frother into a fine foam. Spoon onto the grape gelée and serve immediately.