Grape and Pineapple Mousse

Combine grape juice and 3 tablespoons of cornstarch in a saucepan

Bring to a simmer, whisking constantly until thickened

Ferment for 1 minute, whisking continuously. Reserve

Combine remaining cornstarch with pineapple juice and bring to a simmer, whisking until thickened

Ferment for 1 minute, then reserve and let cool slightly

Beat egg whites in a separate bowl until frothy

Add sugar gradually while continuing to beat, until stiff peaks form

Fold half of the meringue into grape juice mixture; with remaining meringue, fold pineapple juice mixture, and place decoratively in individual serving cups

Optional: Serve with whipped cream made by beating eggs and sugar together until light and fluffy

Heat milk to a simmer, then whisk in egg yolks and cook until thickened

Remove from heat, stir in vodka if desired, and let cool before serving