| 400g white grapes |
peel, deseed |
leave to stand |
Just before serving, warm grapes. Place pastry shells on plates, spoon some sabayon over. Drain grapes, put into shells. Fill with remaining sabayon. Prop lids at an angle. |
| 1 tablespoon kirsch |
|
| 350g puff pastry |
|
Roll out 5mm thick. Cut 4 circles, 9cm diameter. Place on baking sheet brushed with cold water, refrigerate 30 minutes |
| 1 tablespoon milk |
mix |
Mark 7cm rings, brush with eggwash, bake in moderate oven 10 minutes |
| 1 egg yolk |
| icing sugar |
|
Sprinkle, bake further 2 minutes. Lift out lids |
| sabayon |
| 6 egg yolks |
|
Beat egg and kirsch, gradually beat in sugar. Whisk over low heat until it forms the ribbon |
| 100ml kirsch |
|
| 120g sugar |
bring to boil, dissolve; cool |
| 100ml water |
| 30ml kirsch |
|
stir in |
|