- 105g egg white
- 1 ¼ cup sugar
- Muscat grapes (to produce 2 cups of Muscat grape puree)
- 1 tspn salt
- 2 cups whipped cream
eat sugar to 121 Celsius. While heating, whip whites to soft peaks. Whip hot sugar into whites to make meringue.
Heat the muscat grapes in a saucepan just until the skins split. Press the grapes through a colander to get the pulp and juice, but not the tannic skins.
eason puree with salt. Fold in whipped cream in 2 parts. Fold in meringue. Set in molds.
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