Description
Grapes from fast baking, become more juicy and fragrant, mascarpone softens the sweet and sour taste, and the toffee adds a crunchy element to the dessert. Quick and simple recipe.
Ingredients
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Grapes
250 g
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Walnut oil
2 Tbsp
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Walnuts
30 g
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Sugar
60 g
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Honey
2 Tbsp
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Mascarpone
80 g
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Rum
1 Tbsp
Cooking
Make caramel: nuts to grind, and if necessary to dry the pan. Sugar caramelizing in a skillet or a saucepan without stirring until the desired color but not too dark, or the caramel will taste bitter. Remove from heat, stir in nuts and pour caramel on baking paper or a silicone Mat.
When the caramel is slightly cooled but still warm, it will be easy to stretch thinner and cut into portions. For dessert, suitable irregular, slightly elongated fragments.
For grapes preheat the oven to 230*C, in a Cup mix the oil and 1 tbsp of honey. A bunch of grapes to split, leaving the berries on the stalk. Small bunches to roll in mixture of butter and honey and spread on a baking sheet.
Bake 10 minutes or until cracks on the berries and partial softening. Here is the finished grape.
Mascarpone mix with 1 tbsp of honey and rum (you can substitute cognac).
On a plate put the still-warm grapes, mascarpone and decorate with pieces of nut and caramel. Bon appetit!
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