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.
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- 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.