Grape and cranberry verrine with maple coconut cream
Inspired by a Lithunian recipe for a cranberry dessert called Kisielus, this recipe uses antioxidant-dense grapes instead of sugar as a sweetener. This dessert can be eaten plain at the end a weeknight meal or can be topped with a dollop of maple cream to turn it into a very elegant dinner party dessert.
1 cup cranberries, fresh or frozen
3 cups fresh red grapes
2 tbsp + 2 tsp agar-agar
Maple syrup to taste (optional)
- Place cranberries and grapes in a high-speed blender and blend until very smooth. If you don’t have a high-speed blender, a food processor fitted with a metal blade works as well, although you won’t get as smooth a texture. You should have about 2½ cups of liquid. Taste and add maple syrup, if desired.
- Pour mixture into a small saucepan and whisk in agar-agar. Heat mixture to boiling, cover saucepan and lower heat to a slow simmer for 3 minutes. Remove from heat and let cool for a few minutes and taste for sweetness. We like the tartness that the cranberries add to the grapes but you can add a bit of maple syrup if it is not quite sweet enough for you.
- Pour into 4 glasses. Cover with plastic wrap and place in fridge to set about 4 hours.
- Serve plain or with dollop of maple coconut cream.