2 liters of cream ice cream
3 cups of seedless grapes (500 g)
1 cup of cherry brandy liqueur (240 ml)
1 cup of pomegranate gelatin (300 g)
2 liters of cream ice cream
3 cups of seedless grapes (500 g)
1 cup of cherry brandy liqueur (240 ml)
1 cup of pomegranate gelatin (300 g)
Place a serving plate in the freezer
Mash the ice cream with a spoon until it's smooth
Distribute it into an English muffin tin, pressing firmly
Cover with plastic wrap and place in the freezer until firm (about 5 hours)
With a sharp small knife, pit the grapes and cut them in half
Place them in a bowl, drizzle with half of the cherry brandy liqueur, cover with plastic wrap, and refrigerate for about 1 hour
Remove the muffin tin from the freezer and, using a spoon, form a central cavity throughout the ice cream, leaving a border of about 2 cm
Drain the grapes and fill the formed cavity
Cover well with the removed ice cream
Place in the freezer, covered with plastic wrap, until it firms again (about 3 hours)
Heat the pomegranate gelatin over medium heat, stirring constantly, until dissolved
Add the remaining cherry brandy liqueur and remove from heat
Keep warm in a bain-marie
Remove the ice cream from the freezer and pass a knife along the sides of the muffin tin
Invert it onto a chilled plate
Dampen a towel with hot water and wrap the muffin tin
Agitate firmly to allow the ice cream to slide onto the plate
Place in the freezer until firm again (about 30 minutes)
Serve with warm pomegranate gelatin sauce
Calories per serving: 294
