Walnut Grape Terrine

If possible, remove the skin from the grapes. Sprinkle with one third of the lime juice. Finely chop the walnuts.

Place lime zest, powdered sugar, egg yolks and scraped vanilla pulp in a large enough bowl and whisk until light and fluffy. Add the cream cheese, mixing thoroughly.

Bring the grape juice to a boil, remove the frying pan from the heat, add the squeezed gelatin sheets, stir until dissolved. Cool the grape juice and, while it is still liquid, pour it into the egg yolk cream. Mix well.

Add remaining lime juice.

Whip the egg whites to stiff peaks and fold them just into the cream.

Line the baking dish with plastic wrap. Spread some of the chopped walnuts evenly on the bottom of the baking dish. Gently fold remaining nuts and grapes into the crem. Pour the mixture into the baking dish. Leave to cool for a couple of hours.

For the sauce, skin the grapes if possible, drizzle with the lime juice. Caramelize the powdered sugar in a frying pan, turn the nuts in it with 2 forks to the other side, transfer to a plate and cool. Repeatedly heat the remaining caramel, extinguish with grape juice, simmer over low heat until the caramel has dissolved and a caramel sauce has formed.

Turn out the terrine from the mold, cut into tranches.

Garnish the plates with the caramel sauce, the caramelized nuts and the grapes, Terrinet

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