Trauben-Feigen-Creme

Ingredients

• 4 sheets gelatin
• 4 fully ripe purple figs
• 100 ml red wine
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp Lemon Juice
• 150 g light grapes
• 100 ml White wine
• 1 tsp sugar
• 1 tbsp Lemon Juice
• 50 g cream cheese
• 4 fresh grape leaves (unsprayed)
• 1 fig (sliced into 4 pieces) for garnish
• 8 grapes for garnish

Instructions

1. 1.

   Soak the gelatin in cold water. Wash and chop the figs, then simmer with red wine, salt, sugar, lemon juice, cinnamon, and clove until the figs soften, about 5 minutes covered. Remove the cinnamon stick and clove. Puree the fig mixture to your desired consistency. Squeeze out excess water from the gelatin and dissolve it in the hot fig mixture. Spoon the fig mixture into four small molds and refrigerate.

2. 2.

   Soak the gelatin for the grape mixture in cold water. Wash, halve, and pit the grapes, then simmer with wine, sugar, and lemon juice until soft, about 5 minutes covered. Puree finely. Squeeze out excess water from the gelatin and dissolve it in the hot grape mixture. Let the mixture cool slightly, stir in cream cheese so it’s not fully blended, then pour over the fig mousse in the molds. Cover with foil and chill for 2–3 hours until set.

3. 3.

   Wash and pat dry the grape leaves. Arrange on four dessert plates. Use a thin knife to loosen the edge of the mousse from the molds and spoon the mousse onto the grape leaves. Garnish with sliced figs and grapes as desired.