Servings:
4
Prep time:
30
Cooking time:
15
INGREDIENTS
- - 4 potatoes
- - 250 g of grapes, white
- - 1 small green apples
- - 1 carrot
- - 50 g of parmesan cheese
- - 1 bunch of chives
- - 0.50 lemon
- - Oil
- - salt
- - White pepper
- - Coriander beans
INSTRUCTIONS
- Whisk briefly the seeded grapes, then pass the mixture through a strainer, pressing the flesh with a spoon to retrieve the most juice possible. Eventually you will get 500 ml of juice.
- Dissolve the cornstarch in a bowl with 2-3 tablespoons of lemon juice until you get a creamy lump-free. Add the grape juice and transfer it into a pot, bring to a boil and continue for 2 minutes, stirring constantly.
- Spread the grape cream in 4 cups or glasses, then place it in the refrigerator for at least 30 minutes.
- Peel the apple and cut it into small pieces, basting with a little lemon juice; join it in a saucepan with a cinnamon stick and cook for 10 minutes over medium-low. At this point, remove the cinnamon and blend getting a cream.
- Cover the cream of grapes with a layer of apple custard and put back the cups in the refrigerator for at least an hour.
- Serve the dessert very cold, sprinkle with a pinch of cinnamon and possibly with chocolate flakes.
