Directions

Boil up the almond milk, salt, 1 tablespoon of honey and the vanilla sugar (or vanilla seeds) together. Add the polenta and bring to the boil again while stirring. Continue to cook over a low heat for approx. 5 minutes, stirring constantly. Separate the eggs and stir in the egg yolks. Beat the egg whites until stiff and fold them in. Bring everything to the boil again but do not stir.

 

Divide the blancmange between the 5 or 6 silicon moulds and allow to cool.

 

Wash and halve the grapes. Boil up 220 ml grape juice with 2 tablespoons of honey. Combine the cornflour with 30 ml grape juice. Bring to the boil and stir in the grapes. Allow to cool.

 

To finish, remove the blancmange from the moulds and arrange the grape compote on top and beside it.

 

Spoonfuls of grape joy!

 

Your Dole Team