Musse of Grapes

Name: Musse of Grapes
Total time: 30 min
Yield: 8
Ingredients: 6 egg whites; 1 1/4 cup (chan) of sugar; 1 1/2 bottle of concentrated grape juice (750 ml); 1 1/2 envelope of red gelatin without flavor; 1 can of cream of milk (300 g); Cold Compote; 1/2 bottle of grape juice (250 ml); 3 spoons (sopa) of sugar; 1 spoon (sopa) of cornstarch

1
6 egg whites
2
1 1/4 cup (chan) of sugar
3
1 1/2 bottle of concentrated grape juice (750 ml)
4
1 1/2 envelope of red gelatin without flavor
5
1 can of cream of milk (300 g)
6
Cold Compote
7
1/2 bottle of grape juice (250 ml)
8
3 spoons (sopa) of sugar
9
1 spoon (sopa) of cornstarch

Ingredients

1
6 egg whites
2
1 1/4 cup (chan) of sugar
3
1 1/2 bottle of concentrated grape juice (750 ml)
4
1 1/2 envelope of red gelatin without flavor
5
1 can of cream of milk (300 g)
6
Cold Compote
7
1/2 bottle of grape juice (250 ml)
8
3 spoons (sopa) of sugar
9
1 spoon (sopa) of cornstarch

Directions

1
In a mixer, beat the egg whites with sugar until stiff peaks form
2
Warm the grape juice over low heat until it becomes lukewarm
3
Dust the gelatin over the grape juice and mix well to dissolve
4
Let it cool slightly and combine with the egg whites
5
Mix delicately
6
Add the cream of milk and mix
7
Transfer to a bowl and refrigerate for an hour or until firm
8
Remove from refrigerator and stir gently with a spatula to achieve homogeneous texture
9
Refrigerate for four hours
10
Cold Compote
11
In a saucepan, combine all ingredients and cook over low heat, stirring until thickened
12
Let it cool and serve with the musse.