Butter (for greasing)
1 1/2 cups of sugar (270 g)
1/2 cup of water (120 ml)
20 Italian or Ruby grapes (220 g)
4 large scoops of creamy ice cream (240 g)
Butter (for greasing)
1 1/2 cups of sugar (270 g)
1/2 cup of water (120 ml)
20 Italian or Ruby grapes (220 g)
4 large scoops of creamy ice cream (240 g)
Grease a smooth surface with butter
In a medium-sized saucepan, melt the sugar over medium heat, stirring constantly with a wooden spoon until it forms a caramel
Add the water gradually, allowing it to drizzle off the side of the pan
Cook, stirring constantly, until the sugar has dissolved completely
Stop stirring and let the syrup thicken to a ball-like consistency (use a wooden spoon to remove some of the syrup from the pan and place it in a small bowl with cold water; use your fingers to shape the syrup into a ball)
Tire of heat
Dip grapes, one by one, into the syrup using a fork
Place on a greased surface and let them dry
With a spoon, spread the remaining syrup in a thin layer over the greased surface, creating designs
Let it dry completely and carefully remove with your fingers or a spatula
Distribute the scoops of ice cream and grapes among four plates, decorate with caramel designs, and serve immediately
Calories per serving: 418
