Chef Lorenzo recipe: Merlot, chocolate and frozen grape semifreddo
For the semifreddo
1 kg merlot grape (or any kind, red and sweet)
120 g di sugar
15 g of gelatine in sheets
15 cl fresh cream
FOR THE DECORATION
200 g pink grape for decoration
1 egg whites
2 mint sprigs
2 sugar table spoons
250 g dark chocolate
1. Soak the gelatine sheets in water. In a pan add the grape and sugar. Cook for 10 minutes.
2. Filter the grape marmelade to get all the juice, put ita gain in the pan and add the soft gelatine, mix until the gelatine in dissolved.
3. Leti t cool, than transfer into the fridge. Whip the crep. Take the grape marmelade from the fridge, and whisk to incorporate air. Mix it than gently whit the cream. Pour in a pan to give the shape you prefer. Leti t set in the freezer for at least 6 hours.
4.For the decoration beat slighly the egg white, put the grape into the egg white and than cover it with sugar. Let dry, it will seam to be frozen. Finish with some grated dark chocolate.