Soak gelatin in milk required for its swelling time. Hard cheese three on a fine grater.

Chop the pistachios with a knife in large crumbs. Cream cheese, grated hard cheese and red dry wine combine in a bowl with a mixer until a homogeneous mass. The swollen gelatin dissolve in a water bath or in a saucepan on low heat. To boil not to bring, it would negate all of its gelling properties. Give milk-gelatin mixture to cool off a bit and enter it in a thin stream while whisking under the rotating blades of the mixer. Well beaten mass is put on 20 minutes in the refrigerator until it lightly thick.

The cream whisk in a solid foam. Gently should be mixed with the cheese mass.

Chopped pistachios evenly sprinkle the bottom of the silicone molds. Leave some pistachio nuts for decoration.

A creamy cheese blend vykladyvaem on a layer of pistachios. The top is smooth with a spoon or spatula. Put at least 2 hours in the fridge to solidify.

After the set time delicately remove the soufflés from the molds, sprinkle with the remnants of chopped nuts and grapes. This appetizer is wonderful suited for light wines, or just for dessert. Bon appetit!!!