Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, grape (kyoho) jelly & mousse dessert. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Grape (Kyoho) Jelly & Mousse Dessert is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Grape (Kyoho) Jelly & Mousse Dessert is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can have grape (kyoho) jelly & mousse dessert using 16 ingredients and 12 steps. Here is how you cook it.

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

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

So that’s going to wrap this up for this special food grape (kyoho) jelly & mousse dessert recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!