Grape Mousse and Caprice


20 Kambly Caprice
100ml grape juice
50ml heavy cream
1 sheet of gelatine


  1. Soak the gelatine in cold water.
  2. In a saucepan bring the grape juice to boil, then dissolve the gelatine in it and chill for 20 minutes.
  3. After 20 minutes, the liquid should be cool but not yet thickened.
  4. Beat the cream until stiff and mix carefully with chilled grape jelly. Chill mousse for another 30 minutes.
  5. Fill the mousse in the piping bag and carefully fill the Caprice biscuits.


Baked in partnership with Kambly

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