Frozen bunch of grapes
This ultra-simple grape recipe produces an extraordinary sensation in the mouth. Freezing the grape juice in the grape gives the impression of a silky sorbet, whilst the natural sugars in the grape produce a soft end result.
Creation by Bas van Kranen, Bord’Eau restaurant*, Amsterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,700 components and hundreds of compositions!
- Freeze a bunch of seedless grapes for several hours and serve frozen. Preferably at approx. 12°C.
- As a dessert amuse-bouche.
- As part of a dessert. Pluck the grapes off the stem at the table and finish off the composition while the guest watches.