Hazelnut Casserole with Grapes

Mix butter with sugar until thick and creamy, add egg yolks, lemon zest and salt. Soak toast in milk, squeeze and strain. Whip egg whites with a little granulated sugar to egg whites. Mix the butter-yolk mixture with the prepared toast, then add the nuts, breadcrumbs and beaten egg whites alternately and gently. Butter the molds (savarin or gratin molds) and line them with sugar. Bake at 180-200 °C for 20-25 minutes.

For the sweet wine foam, put all ingredients in a large enough bowl and beat over steam until creamy.

For the ragout, bring 200 g seedless or deseeded grapes to a boil with white wine, whisk and strain. Stir the cornflour into a small amount of wine and thicken the ragout with it. Then let it cool down. Cut the remaining grapes in half and fold in.

Turn out the casserole, pour the sweet wine foam over it and serve with the grape ragout.

Drink: Feed from Eveline Eselböck

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