3 cups of heavy cream
6 egg yolks
1/3 cup of sugar
1/4 cup of cornstarch
1 tablespoon of vanilla extract
1/3 cup of brown sugar or grated coconut
500g of Italian grapes, cut into small clusters
2 egg whites
sugar
8 large strawberries, whole and with stems
3 cups of heavy cream
6 egg yolks
1/3 cup of sugar
1/4 cup of cornstarch
1 tablespoon of vanilla extract
1/3 cup of brown sugar or grated coconut
500g of Italian grapes, cut into small clusters
2 egg whites
sugar
8 large strawberries, whole and with stems
In a large pot, heat the heavy cream over low heat, stirring occasionally, until bubbles form around the edges
Remove from heat
In a separate bowl, beat the egg yolks until they become thick and creamy
Add sugar, beating slowly for about 4 minutes
After that, add cornstarch, allowing it to fall gently through a sieve
Combine with the cream, stirring gradually with a wooden spoon
Heat again over low heat, stirring constantly, for about 15 minutes or until it thickens
The mixture should be thick enough to cover a metal spoon
Add vanilla extract
Strain the mixture through a sieve into a refractory mold with a diameter of 22 cm, or individual molds with a capacity of 1/2 cup
Refrigerate for at least 8 hours or overnight
Two hours before serving, place the mold in a cold oven filled with ice
Dust grated coconut over the mixture and place it in the oven to melt slightly and caramelize
Return to refrigerator until time of service and prepare the glazed grapes by washing them and drying them on paper towels
Baste the grapes lightly with egg white, then roll them in sugar, covering the entire surface
If necessary, add more sugar to cover the stem ends
Place in freezer for a few minutes
Arrange the pudding on a large tray, surrounded by glazed grapes, alternating with strawberries
Serve immediately.
