Grape cheese mousse cake

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Pena's grape cakeLast weekend my Japanese sister-in-law was in Singapor in order to participate in a taekwondo competition. I always like to follow (virtually) her travelogues because they are full with sensational food related pictures so I did the same thing during last weekend. “I followed her steps” when she ate peach bread pudding at the lounge and then lovely sea foods in the bar and fully agreed with her when she mentioned that she didn’t feel guilty of eating them. But when I discovered of a photo of a very appetizing grape cheese mousse cake I immediately recalled of the Hungarian grape harvest when my grandma prepared a superb grape & cheese cream cake. Luckily I inherited one of her 100 years old recipe book and I’d found the recipe of her grape cheese cake. I gave it for a try and it was divine!

Ingredients: 6 tablespoons butter, melted, 2 cups graham cracker crumbs, 34 cup sugar, 2 large eggs, 1 teaspoon vanilla, 1 (8 ounce) jar grape jam (or preserves), 1 cup grapes, 4 cups seedless red grapes and green grapes (about 2 pounds), 1/3 cup plus 2 tablespoons grappa, 1 8-ounce container mascarpone (softened), 3 tablespoons powdered sugar, 3 1/2 teaspoons grated lemon peel, 2 cup grappa, lemon peel

Directions

  1. Combine butter and graham cracker crumbs and press firmly and evenly onto bottom of 9 X 13-inch baking pan. 2. Cut 2 1/2 cups grapes in half; place in bowl. Add 1/3 cup grappa. Let stand at least 3 hours, stirring occasionally. Purée remaining 1 1/2 cups grapes in processor. Transfer to strainer set over bowl. Press on solids in strainer to extract as much liquid as possible; discard solids in strainer. Transfer 1/2 cup grape juice to medium bowl (reserve any remaining juice for another use). Add remaining 2 tablespoons grappa, mascarpone, powdered sugar and 2 1/2 teaspoons lemon peel to bowl with grape juice; whisk until well blended. (Grapes and sweetened mascarpone can be made 1 day ahead. Cover separately and chill. Beat cream until well blended. Spread cream evenly over crust; sprinkle with some fresh grapes. Refrigerate leftover bars for up to 3 days.

 

grape cheese cake

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