Monday, March 17, 2014

Sugar frosted grapes

These are really special as a garnish on a pavlova or cheesecake or served as a nibble with coffee or a cheese platter. They look far more complicated then they are and are really impressive. Other fruits like cherries and plums can be substituted. Reprinted with permission from our friends at Chelsea.
500g grapes (preferable mixture of black, green and red)
2 egg whites
1 cup approx Chelsea caster sugar
Wash grapes and allow to dry. Snip into small clusters. Whisk egg whites until they run off the whisk in a thin stream; they should remain clear and foamy, not stiffly beaten. Place Caster sugar in its own shallow bowl. Dip each grape cluster into the egg, shaking off excess. Next dip the grapes in the Caster sugar and place on oven tray covered with greaseproof paper. Leave in a warm place to dry.

The grapes can be prepared 2 or 3 weeks before use and can be kept in airtight bags in freezer.

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