Ingredients
- For the grape compote:
- 250g seedless black grapes
- Juice of 1 orange
- 1tbsp caster sugar
- A few twists of black pepper
- For the mousse:
- 80g mascarpone
- 100ml cream
- Pinch orange zest
- 2 drops of vanilla extract
- 1tsp icing sugar
- For the frosted almonds:
- 1 egg white
- 1 heaped tbsp icing sugar
- 3tbsp flaked almonds
1 Set the oven to 170 degrees.
2 Put the grapes, orange juice, sugar and pepper into a pot and cook over a medium heat for 15 minutes or so, until the grapes are soft and jammy. Allow to cool and then refrigerate.
3 Whip the mascarpone, cream, orange zest and vanilla extract and sugar together until it's light and airy. Refrigerate this mixture.
4 Whisk the egg white, then beat in the icing sugar, fold in the almonds and spread the mixture on some parchment paper.
5 Bake for 15 minutes exactly, then allow it to cool and break it up into little pieces.
6 You can assemble your dessert ahead of time. Simply spoon some of the grape compote into the bottom of a nice glass, put twice the amount of mascarpone cream on top, then add the shards of frosted almonds just before you serve.
