Cream Grape Cake with Cornflake Crust
- For the crust
- 150 grams Couverture (white)
- 80 grams Corn flakes (without sugar)
- 50 grams butter
- 25 grams chopped, peeled almonds
For the crust: Chop chocolate, place in a metal bowl and melt over a pot of hot (not boiling) water. Add cornflakes, butter and almonds, stir well, spread in the bottom of a 20 cm (approximately 8 inch) springform pan lined with parchment paper, flatten and chill.
For the filling: Soak gelatin in plenty of cold water. Rinse the grapes, pat dry and cut in half.
In a saucepan, add wine with sugar, lemon juice and lemon zest, mix well nd bring to a boil then remove from heat. Squeeze out gelatin and dissolve in the cooking liquid, stir in orange liqueur and refrigerate. Whip the cream. Once mixture begins to gel, fold in the cream. Spread grapes on the cornflake crust, setting aside a few for garnish, spread over cream and smooth. Chill for at least 3 hours. Garnish with remaining grapes and mint and serve.