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Using two cookie cutters or moulds 8cm diameter x 4cm high, line with parchment paper and spray both the mould and the parchment paper with cooking spray.
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If you are using a glass or mason jar you do not need to use parchment paper.
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Cut the grapes in half and arrange them inside the base/side of the cookie cutter.
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Soak the gelatine in cold water.
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Weigh the cream and yogurt.
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Heat two tablespoons of the cream taken from the total amount, with the sugar and the squeezed gelatine leaves.
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Combine the yogurt with the gelatine mixture.
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Add the remaining cream.
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Pour the mixture into the pastry ring and let it set for 6 hours.
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Wash the remaining grapes and dry them very well. Beat the egg white with a fork until it turns white. Brush the grapes with a brush and dip in the castor sugar for a frosted effect. Let them dry on parchment paper
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Remove the parchment paper and decorate with cereal and frosted or fresh grapes