- 500 gr. bread dough (which can be bought ready to use from the bakery)
- 600 gr. small, mature black grapes
- 3 tablespoons fresh pork lard
- 6 tablespoons sugar
Recipe: Work the lard and two spoonfuls of sugar into the bread dough. Cover with a cloth and set to rest for an hour. Roll out the dough - not too thin - with a rolling pin.
Grease a baking sheet with the lard and cover with half the dough. Cover abundantly in grapes and a spoonful of sugar. Fold the remaining dough over the pie. Press the top down lightly with your fingers to close the sides. Add more grapes and another spoonful of sugar on top. Set to rest for an hour before baking in a 190° oven for 35-40 minutes. Serve cold.
White chocolate mousse with marinated grapes
for the marinated grapes:
- 250 ml Muscat grape juice
- 30 gr. cane sugar
- 30 Muscat grapes or any other white grape
- half renette apple (cut in cubes)
- lemon juice drops
- few lemon balm leaves
- grape must (saba or sapa)
for the mousse:
- 200 gr. white chocolate shavings
- 150 ml milk
- 4 gr. gelatine leafs
- 220 gr. lightly whipped cream
- few mint leaves
Recipe: Bring the grape juice, sugar, apple and lemon to a boil. Skim the froth and remove from heat. Pour into a bowl, add the lemon balm leaves and put the sauce in the fridge. Before serving, set in a bain-marie and add grape halves.
To prepare the mousse, boil the milk and gelatine, mix well and add the chocolate until the mixture is smooth and creamy. Chill to 30° and add the whipped cream. Pour the mixture into single serving moulds and leave to cool for 3 hours in fridge. To remove from the mould, heat slightly, place on a serving tray and add the sauce.