Recommendation to Cooking Perfect Grape (Kyoho) Jelly & Mousse Dessert

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We hope you got insight from reading it, now let's go back to grape (kyoho) jelly & mousse dessert recipe. You can cook grape (kyoho) jelly & mousse dessert using 16 ingredients and 12 steps. Here is how you achieve that.

To cook an extraordinary Grape (Kyoho) Jelly & Mousse Dessert, here are the components required:

1. Take of Mousse.
2. Provide 200 ml of Heavy cream (47% milk fat).
3. Prepare 200 grams of Plain yogurt.
4. Prepare 100 ml of Marinating syrup from grape compote (referenced below).
5. Provide 50 grams of Sugar (granulated).
6. Provide 33 grams of Gelée dessert (or powdered ready-to-use gelatin).
7. You need of Jelly.
8. Use 250 ml of Marinating syrup from grape compote.
9. Use 125 ml of Water.
10. You need 6 grams of Powdered gelatin.
11. Get 15 of grapes Grape compote.
12. Get of Toppings of your choice.
13. Provide 1 of Whipped cream.
14. Get 1 of Grape compote.
15. Provide 1 of Nappage.
16. Get 1 of Mint leaves.

After readying the materials, now you are ready to prepare your appetizing Grape (Kyoho) Jelly & Mousse Dessert by following the procedures on this section:

1. Prepare the grape compotea day before, using 100 g of sugar. https://cookpad.com/us/recipes/149560-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..

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Recipe : Grape (Kyoho) Jelly & Mousse Dessert

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