Grape (Kyoho) Jelly & Mousse Dessert

Name: Grape (Kyoho) Jelly & Mousse Dessert
Yield: 5 servings
Cuisine: American
Ingredients: 200 ml Heavy cream (47% milk fat); 200 grams Plain yogurt; 100 ml Marinating syrup from grape compote (referenced below); 50 grams Sugar (granulated); 33 grams Gelée dessert (or powdered ready-to-use gelatin); 250 ml Marinating syrup from grape compote; 125 ml Water; 6 grams Powdered gelatin; 15 grapes Grape compote; 1 Whipped cream; 1 Grape compote; 1 Nappage; 1 Mint leaves

cookpad.japan @cookpad_jp

I wanted to make something using my delicious grape compote.

Add the jelly once it has completely cooled. It's soft, so it will take a little time to completely thicken.
"Gelée Dessert" is a gelatin formulated especially for mousse, so it will melt in your mouth. You can find it in bakeware shops, or use regular ready-to-use powdered gelatin instead. Recipe by Pu-kosan

I wanted to make something using my delicious grape compote.

cookpad.japan @cookpad_jp

I wanted to make something using my delicious grape compote.

Saved

Ingredients

5 servings

Mousse
200 mlHeavy cream (47% milk fat)
200 gramsPlain yogurt
100 mlMarinating syrup from grape compote (referenced below)
50 gramsSugar (granulated)
33 gramsGelée dessert (or powdered ready-to-use gelatin)
Jelly
250 mlMarinating syrup from grape compote
125 mlWater
6 gramsPowdered gelatin
15grapes Grape compote
Toppings of your choice
1Whipped cream
1Grape compote
1Nappage
1Mint leaves

Saved

Steps

1

Prepare the grape compotea day before, using 100 g of sugar.
https://cookpad.wasmer.app/us/recipes/149560-kyoho-grape-compote

Kyoho Grape Compote
2

We'll start by preparing the mousse. Beat the heavy cream until thick and peaks form, then chill in the refrigerator.
3

Put the compote syrup and sugar in a pot. Heat it up until just before it comes to a boil, to dissolve the sugar. Turn off the heat, add the Gelée Dessert or powdered gelatin, and mix it in well to dissolve.
4

Even if you're using powdered gelatin, make sure you add it after you turn off the heat and mix well.
5

Put the yogurt in a bowl, add the gelatin and syrup mixture from Step 3, and mix well with a whisk. Place in a bowl of cold water and mix until thickened.
6

Add the heavy cream from Step 2 to Step 5 and mix well. Pour into cups, tap to remove air pockets, and chill well in the refrigerator until firm.
7

Let's prepare the jelly. Soak the gelatin in half of the listed water and dissolve over a double boiler.
8

Combine the remaining water and the compote syrup in a bowl, add Step 7's gelatin, and mix well. Chill in the bowl.
9

Top the chilled Step 6 mousse cups with 3 grapes each, pour in the mixture from Step 8, and chill in the refrigerator again until stiff.
10

Once thickened, top as you like with your desired garnish and it's done. Dip the grapes in nappage and top on the jelly.
11

I love the texture of the fruity wine jelly. The alcohol is evaporated, so it's great even for those who don't drink alcohol.
12

The mousse is also delicious.