Grape and Wine Custard

Serves: 6

Ingredients:
310 ml sweet white wine
grated rind of 1 lemon
4 eggs, separated
125 ml white sugar
45 ml cornstarch
60 ml water
Juice of ½ lemon
225 gr white Muscat grapes
225 gr black grapes
60 ml brandy
1 egg white
60 ml sugar

1. Boil white wine and lemon rind 2 minutes. Blend egg yolks with ½ the sugar. Mix cornstarch with water to form a smooth paste. Whisk into yolks. Gradually stir in hot wine.
2. Cook yolk mixture in top of double boiler over simmering water until thick. Stirring all the time. Remove from heat.
3. Whisk 4 egg whites until stiff peaks form. Add remaining sugar gradually, beating until thick and glossy. Fold in warmed egg custard with lemon juice.
4. Reserve some grapes for decoration. Halve and seed remaining grapes. Soak in brandy.
5. Beat remaining egg white. Dip rims of 6 tall glasses first into beaten egg white, then into sugar. Dip reserved grapes into beaten egg white and sugar. Allow to dry. Chill.
6. Just before serving, divide brandied grapes between glasses. Top up with custard mixture. Decorate with chilled frosted grapes.