Prosecco and Grape Aspic


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750ml Prosecco
250gr black grape
250gr white grape
2 spoons of white sugar
25gr gelatine leaves
a sprinkle of cinnamon
a sprinkle of lemon grass


Put the gelatine leaves in a pot filled with cold water and let soften up.
Rinse the grapes and remove the stem. Put the grape in a saucepan and cover it with sugar and cinnamon.
Wait half an hour, then pour on it 250ml of Prosecco.
Put the saucepan on medium-low heat for 10 minutes and then add the gelatine. Stir until the gelatine is melted and then add the rest of Prosecco.
Pour the compound in a pudding basin.
Put the pudding basin in the fridge for 4-5 hours.
When serving it, decorate the top with some white grapes and lemon grass.


Specific References