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Grapes with strawberry mousse and sponge fingers

Lynne Mullins

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Strawberry mousse with grapes and sponge fingers
Strawberry mousse with grapes and sponge fingersSteven Siewert

Grapes are an underrated dessert ingredient.

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Ingredients

  • 2 tsp gelatin powder

  • 2 tbsp warm water

  • 2 large egg whites

  • 75g castor sugar

  • 450g strawberry yoghurt

  • 6 sponge fingers

  • 300g mixed grapes

  • 25g flaked almonds, toasted

Method

  1. Combine gelatin and warm water in a heatproof cup, put cup in a small saucepan of simmering water and stir until gelatin dissolves. Remove and cool.

    Beat eggs whites in a bowl until soft peaks form and gradually add the sugar, beating until it dissolves.

    Combine yoghurt and gelatin mixture in a bowl and fold in egg white mixture.

    Spoon mousse into six serving dishes (about 200-millilitre capacity) and place a sponge finger in each.

    Refrigerate for two to three hours until set.

    Top with grapes and sprinkle with almonds.

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