I made a Charlotte cake with fresh green grapes. I think the freshness will double when mixing green grape pulp with yogurt mousse. In addition, the cross-section has a natural, delicate and beautiful gradation. The taste of yogurt mousse and green grape pulp blend together, the sweet and sour taste is very pleasant. I think Charlotte is always pretty because the cookie sheet next to it gives a very luxurious feeling. On top, squeeze the cream and chopped green grapes.

♥ Ingredient

Mold size: 15cm x 7cm

2 egg yolks

10g sugar

2g vanilla extract

Meringue 2 egg whites + 40g sugar

50g soft flour

120g plain yogurt

60g sugar

2g vanilla extract

4g gelatin leaves

240g whipped cream about 50%

90g green grapes

10g sugar

2g gelatin leaves

♥ Recipe

1. Mix egg yolk, sugar and vanilla extract, add meringue and mix well, sift fine flour and mix well.

2. Place in a piping bag, place in square and round pans, sprinkle with powdered sugar twice and bake in preheated oven at 190 degrees for about 9 minutes.

3. Take a round baking sheet with a 15cm round frame, cut the sides of the baking sheet in a square mold and then cut into 3 equal parts to size.

4. Place the divided sheet into 3 parts on the side of the mold and place the round plate on the floor.

5. Mix plain yogurt, sugar and vanilla extract, add melted gelatin leaves, mix well, then add about 50% whipped cream and mix well.

6. Transfer the mousse to another bowl and set aside.

7. Puree the peeled green grapes and sugar in a blender, add the melted gelatin and mix well, then add a little green food coloring and mix well.

8. Add 7 to the mousse and mix well, then alternately pour the white mousse into the mold and let it harden in the fridge for about 1 hour.

9. Pour the remaining green grape mousse on top, flatten and then put in the refrigerator for about 2 hours to harden.