So for this week's theme it is soft. What is in the fridge? Grapes. OK. What recipes might use grapes? Start with Jane Grigson's Fruit Book. So, Cauliflower Salad with Grapes and Walnuts, not very soft. Grape jelly, soft and possible. Grape Bavarian Cream - that's the one.
So who is Jane Grigson? There is some information on wikipedia here and on the pages of the Joan Grigson Trust here. Guess you could say that she is an English version of our Margaret Fulton or Beverley Sutherland-Smith. She has many wonderful books to her name and lots of useful information along the lines of Stephanie's Cooks' Companion and Maggie Beer's Harvest, Maggies' Farm etc.
The books have recipes sourced from all over the world and most would stand up well in today's kitchens.
I love bavarois, especially a blue cheese one that i have tried to reproduce, with mixed success.
This is a simple dish, but one that works well in the Thermomix and produces a light, soft texture.
Being in a hurry and lazy, I didn't peel the grapes, but the dish still tasted superb.
Grape Bavarian Cream
500g black or white grapes
15g gelatine powder dissolved in 1/2 cup hot water (or 3 titanium leaves soaked in cold water plus 1/2 cup water to add to the mixture)
juice of half a lemon
1/2 cup sweet wine (optional)
300ml whipping cream
2 Tbsp sugar
Peel, halve and pip a quarter of the grapes. Put the rest in TM bowl with the sugar. Cook for 10 minutes at 100°C on speed 2, until they soften and begin to burst. Blend for 20 seconds at speed 9.
Push the puree through a sieve, into a measuring jug. There should be about 220-250 ml.
Dissolve the gelatine powder in the hot water and add to the warm grape puree (or add the softened leaf gelatine and water). Stir in lemon juice and wine, if used. Add more sugar if the grapes were on the tart side. You should now have about 375 g - if not, add a little water. Leave in the refrigerator until thick, with an egg white consistency, but not set.
When the grape puree is ready, place the cream and sugar into the TM bowl with butterfly in place whisk for 30 – 40 seconds on speed 4 until thick and light. Fold it into the grape jelly.
Setting aside a few of the remaining grape halves for decoration, stir the rest carefully into the bavaroise.
Turn into an elegant dish, or into glasses or custard cups. Decorate with the remaining grapes when set.
Serve with almond biscuits or langues de chat.