- 20 purple grapes
- 100 g sweet gorgonzola
- 80 g soft ricotta-cheese
- fresh wild fennel
- 40 g spring spinach
- 70 g soya sprouts
- salt and white pepper
Rinse the grapes and dry carefully. Use a sharp knife to remove the cap from each grape and create the base to make the grape stand, then stone them with a corer.
Use a whisk to mix gorgonzola with ricotta-cheese in a bowl, then season with minced wild fennel, salt and white pepper.
Whip for at least 5 minutes and place in the fridge for about 10 minutes.
Use a pastry bag or a syringe to fill the grapes with gorgonzola mousse, place them on a bed of finely cut spring spinach and soya sprouts.
Suggested wine: Chardonnay