Ingredients
For 12 portions, 10" Ø springform cake tin
300g
Fresh sweet shortcrust pastry
1
Thin sponge base Ø 24 cm, baked
80g
Strawberry jam
For the cream
500g
QimiQ Classic, room temperature
20ml
Lemon juice
160g
Sugar
400g
Grapes, halved
250ml
Heavy cream 36 % fat, beaten
For the grape jelly
200ml
Grape juice
3sheets
Sheet(s) of gelatine, 1.5 g each
Preparation
- Blind bake the short crust pastry in the greased cake tin and alloaw to cool. Spread with strawberry jam and cover with the sponge base.
- For the cream: whisk QimiQ Classic smooth. Add the lemon juice, sugar and grapes and mix well. Fold in the whipped cream.
- Spread the cream over the base and chill.
- For the grape jelly, soak the gelatine in cold water and squeeze. Dissolve in a little hot grape juice, add to the remaining grape juice and mix well. Carefully spoon over the cream.
- Chill for at least 4 hours (preferably over night).
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