Stuffed grapes with gorgonzola mousse

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.

Chardonnay

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