White Chocolate Mousse with Red Grapes

Ingredients

• 200 g white couverture chocolate
• 5 egg whites
• 120 g sugar
• 125 ml whipping cream
• 30 g vanilla sugar
• 250 g red grapes
• 50 ml white port wine
• 1 tbsp Lemon Juice
• 1 carambola (star fruit)
• 1 tsp lemon zest

Instructions

1. 1.

   Melt the chopped white couverture in a double boiler. Beat the egg whites with 100 g of sugar and vanilla sugar until stiff peaks form. Whip the cream to stiff peaks as well. Fold the melted chocolate into the whipped cream, then gently fold in the beaten egg whites. Transfer the mixture to a large bowl and chill until set.

2. 2.

   Wash the grapes, drain, halve the larger ones and remove seeds. In a saucepan melt the remaining sugar, add the grapes and lemon zest, and caramelize lightly. Deglaze with white port wine and lemon juice, simmer briefly until thickened. Peel the carambola, dry it, and slice into rounds. To serve, arrange grapes on dessert plates, spoon the mousse onto them using a warmed ladle, and garnish with star‑fruit slices.