Feather white cream

Ingredients for 8 people:

  • 125 ml light grape juice
  • 2 tablespoons of lemon juice
  • 150 g of sugar
  • 500 ml sour cream
  • 4 sheets of gelatine
  • 500 ml of cream
  • 500 g of grapes, halved (possibly gutted)
  • 100 g chopped almonds
  • 1 tablespoon of sugar
  • 1 tsp butter

Mix the grape and lemon juice with sugar and sour cream. Soak the gelatine in cold water for 5 minutes, squeeze it and dissolve in a little liquid cream over low heat. Stir under the sour cream mixture and keep the mass cold. Beat the remaining cream until stiff. When the sour cream begins to falter, fold in the whipped cream together with the grapes. Caramelise the chopped almonds with 1 tablespoon sugar, stir in the butter. Serve the grape cream sprinkled with the homemade brittle.

Recipe by Margit Spaleniak and Gabi Kitzer
(from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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