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Black Grape Sorbet with Goat Cheese Mousse and Honey Tuile

Black Grape Sorbet with Goat Cheese Mousse and Honey Tuile

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We value raw grapes for their sweetness, crunch and vivid gem like colors, and in this video, Chef Samuel makes a sorbet that retains the bright purple grape color and fresh flavor. He pairs the grape sorbet with a creamy goat cheese mousse and sweet, crisp tuile for a perfect balance between flavors and textures.


  • 2 oz Water

  • 2 oz Sugar

  • 2 qt Whole black seedless grapes

  • 4 oz Glucose

  • 1 tsp Lemon juice

  • 6 oz Goat cheese, mild and creamy

  • 5 Tbsp Confectioner’s sugar, divided

  • 1 tsp Honey

  • a pinch Salt

  • ½ cup Whipping cream, chilled

  • 1 tsp Fresh thyme leaves, minced

  • 2 oz All-purpose flour

  • 2 oz Confectioner’s sugar

  • 2 oz Butter, softened

  • oz Honey

  • 1 oz Egg whites


  • For the sorbet: Combine the water and the sugar in a small pan and heat to dissolve the sugar; cool completely. In a blender combine the grapes and the sugar mixture and purée on full speed for 1 minute.
  • Pour the mixture through a fine mesh strainer, pressing gently with a spatula or ladle. Clean the strainer and pass the mixture through again. Measure out 24 ounces of the purée and place in the refrigerator. Gently warm the glucose in a pan or the microwave until it becomes fluid. Add about 8 ounces of the grape purée and whisk together into the glucose until completely dissolved. Add this mixture back to the grape purée and chill before churning into sorbet.
  • In an ice cream/sorbet machine, churn the mixture until frozen and store, covered, in the freezer until service.
  • To assemble the dish: Smear ½ teaspoon of the goat cheese mousse in the center of each desert plate; top with a curved tuile set to one side. Top with 1 tablespoon of the goat cheese mousse and then a small scoop of the black grape sorbet. Garnish with a small bunch of black grapes, and serve.
  • In a medium bowl, whisk the goat cheese, confectioner’s sugar, honey, and salt until
  • blended.
  • In another medium bowl, beat the whipping cream with an electric mixer until peaks form;
  • fold into the cheese mixture. Chill for 45 minutes.
  • Preheat the oven to 325°F and line a baking sheet with Silpat.
  • Sift the flour and confectioner’s sugar together into a small bowl.
  • In a medium bowl, using a whisk, cream the butter with the honey. Beat in the flour mixture, then add the egg whites and beat until smooth.
  • Onto each prepared baking sheet spoon 5 well-rounded teaspoons of batter about 4 inches apart. Using an offset spatula, spread the batter evenly into long ovals.
  • Bake the tuiles for about 12 minutes, until they are lightly browned, shifting the baking sheets from top to bottom and front to back for even baking. With a thin spatula, quickly remove the cookies one at a time from the baking sheet and drape on top of a rolling pin to develop a curved cookie (if the cookies become too brittle, replace on the baking sheet and place in the oven for 10 seconds to soften).

Black Grape Sorbet with Goat Cheese Mousse