Caprice with grape mousse
Preparation in 10 minutes
Ingredients
20 Kambly Caprice
100ml grape juice
50ml double cream
1 gelatine leaf
Preparation
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Soften the gelatine in cold water.
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Heat the grape juice, dissolve the gelatine in it and chill for 20 minutes.
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The liquid should be cool but not quite set.
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Beat the double cream until stiff and carefully mix with the chilled grape jelly. Chill the mousse for 30 minutes.
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Spoon the cream into a piping bag and carefully fill the Caprices.