Recipe of Quick Grape (Kyoho) Jelly & Mousse Dessert

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, grape (kyoho) jelly & mousse dessert. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Grape (Kyoho) Jelly & Mousse Dessert is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Grape (Kyoho) Jelly & Mousse Dessert is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have grape (kyoho) jelly & mousse dessert using 16 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Grape (Kyoho) Jelly & Mousse Dessert:

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

Instructions to make Grape (Kyoho) Jelly & Mousse Dessert:

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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