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STEAM AND FROTH YOUR WAY TO PERFECT MILK
This is a hot and cold dessert – cold grapes with warm cream and melting, slightly crunchy brown sugar
on top. Prepare ahead and leave in the fridge to cool. Grill just before serving.
200g (7oz) seedless white grapes
170ml (6fl oz) double cream
5 heaped tbsp dark brown sugar
You will need a shallow, oven-totable or dish approximately 18cm x 12cm (7 x 5 inches).
Cut each grape into two lengthways and put in the dish.
Whip the cream until stiff and spread on the top of the grapes. The cream layer should be about 2cm (¾ inch) thick.
Gently spread the brown sugar on top of the cream making the sugar slightly thicker in the centre. Place in the fridge.
Preheat oven to 230ºC, set to Grill, rack position A.
To cook, put the dish on a rack under the hot grill. With the door open, watch it carefully as it will be ready in a few short minutes when the sugar has melted and starts to crisp, and the cream trickles into the grapes. Remove from grill just before the sugar starts to burn.