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grappamousse-trauben-oberwirt

Grappa mousse with marinated South Tyrolean grapes

Grappa gives the mousse the perfect kick!

Preparation

For the grappa mousse: beat the egg, egg yolk, sugar and vanilla together over a hot water bath and afterwards beat over ice water. Stir in the mascarpone and chestnut purée. Soak the gelatin in cold water. Warm the grappa; firmly squeeze out the gelatin and dissolve it in the grappa. Allow to cool slightly and stir into the mousse. Carefully fold in the whipped cream. Pour the grappa mousse into small jars and allow to set in the fridge. For the marinated grapes: bring the grape juice, lemon juice and powdered sugar to the boil and allow to cool. Halve the grapes and put them in the liquid. Marinate in the fridge for 1-2 hours. Arrange the marinated grapes on plates; garnish with grated chocolate, chopped pistachio nuts and thick grape juice. Add the grappa mousse and serve garnished with mint.

Beer recommendation
We recommend the variety Heller Bock

Wine recommendation
We recommend Moscato giallo passito.

Ingredients for

2 people
4 people
8 people
Grappa mousse
1 egg yolk
1 free range eggs from South Tyrol
2 dsp sugar
½ sachet vanilla sugar
75 g mascarpone
75 g chestnut purée
1½ dsp grappa
100 g whipped cream
1 sheets of gelatin

Marinated grapes
125 black grapes
50 ml white or red grape juice
½ dsp lemon juice
1 dsp powdered sugar

Other
Chocolate, grated
Pistachio nuts, chopped
A little thick grape juice
Mint
Grappa mousse
2 egg yolks
1 free range egg from South Tyrol
4 dsp sugar
1 sachet vanilla sugar
150 g mascarpone
150 g chestnut purée
3 dsp grappa
200 g whipped cream
2–3 sheets of gelatin

Marinated grapes
250 black grapes
100 ml white or red grape juice
1 dsp lemon juice
1–2 dsp powdered sugar

Other
Chocolate, grated
Pistachio nuts, chopped
A little thick grape juice
Mint
Grappa mousse
4 egg yolks
2 free range eggs from South Tyrol
8 dsp sugar
2 sachets vanilla sugar
300 g mascarpone
300 g chestnut purée
6 dsp grappa
400 g whipped cream
2 sheets of gelatin

Marinated grapes
500 black grapes
200 ml white or red grape juice
2 dsp lemon juice
2 dsp powdered sugar

Other
Chocolate, grated
Pistachio nuts, chopped
A little thick grape juice
Mint
oberwirt
This recipe comes from
Reiterer-Mittelberger family
Via Verano 25, 39010 Verano