Cold Grape Soup with Champagne

Light white wine -Sour cream Whipped cream ne

Soak and squeeze the gelatine. Heat the grape juice and let the gelatine melt in it. Add the wine, stirring continuously, then refrigerate for 1-2 hours. Skin the grapes and put them in a light white wine with a little bit of sugar. Fill the cooled soup into plates and add 10 grapes per unit. Add a dollop of whipped cream and finally pour a little champagne.

Resting time 4 hours

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