Recipe: Yummy Grape (Kyoho) Jelly & Mousse Dessert

Grape (Kyoho) Jelly & Mousse Dessert. Save kyoho grape jelly to get e-mail alerts and updates on your eBay Feed.+ Handmade Korea Large Size GreenGrape, Mango, Peach, Kyoho Grape Jelly,Watermelon. Kyoho grapes are a Concord-like cross popular in East Asia. The fruits are blackish-purple, or almost black, with large seeds and juicy flesh with high sugar content and mild acidity.

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Ingredients of Grape (Kyoho) Jelly & Mousse Dessert

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

Great recipe for Grape (Kyoho) Jelly & Mousse Dessert. Kyoho grapes are perhaps one of the most representative fruits of modern Japan. Developed in the country decades ago and now popular worldwide, here is how the Japanese consume their most. In Japan, Kyoho grapes are eaten as they are, but they are also used as expensive gifts or in various desserts such as parfaits, cakes, fruit sandwiches, jellies, ice lollipops, or as a topping for shaved ice.

Grape (Kyoho) Jelly & Mousse Dessert step by step

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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