Grape pastries with kirsch sabayon

Tags: made, dessert, fancy
11 steps
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
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
The grapes take forever to peel, but it is worth it.