Honey And Yogurt Mousse With Honeyed Grapes - cooking recipe

Ingredients

2 cups Greek yogurt
1/2 cup honey
3/4 cup heavy cream
1 None vanilla bean, halved lengthwise
1 tsp unflavored gelatin
2 None egg whites
2 tbsp sugar
None None FOR THE HONEYED GRAPES
1/4 cup honey
4 oz red grapes, attached to stems

Preparation

Place yogurt in a sieve lined with a muslin or absorbent piece of cloth. Place sieve over a bowl. Cover and refrigerate overnight to drain.
Place honey, cream and vanilla bean in a medium saucepan on low heat. Stir until honey has dissolved. Remove from heat.
Meanwhile, sprinkle gelatin over 4 tsp water in a small heatproof bowl. Place bowl in a small saucepan of simmering water stir until gelatin has dissolved. Stir gelatin into honey mixture. Cool until lukewarm; remove vanilla bean. Stir yogurt into honey mixture.
Beat egg whites in medium bowl with electric mixer until firm peaks form. Add sugar; beat until dissolved. Fold egg whites into honey and yogurt mixture. Pour into six 3/4-cup dessert glasses. Cover with plastic wrap. Refrigerate for 3 hours, or until set.
Meanwhile for the honeyed grapes, place honey, grapes and 1/2 cup water in a small saucepan. Bring to a boil. Reduce heat to low; simmer, uncovered, for 5 mins, or until syrup has thickened. Cool.
Serve mousses topped with honeyed grapes and drizzled with syrup.