Hazelnut Casserole with Grapes

For the hazelnut casserole with grapes, first beat egg yolks, Kronenöl Spezial with fine butter flavor, powdered sugar and flavoring until foamy. Soften toast in milk, squeeze and strain. Beat egg whites with a little granulated sugar until snowy. Mix the Kronenöl Special yolk mixture with the prepared toast, then fold in the nuts, the breadcrumbs and the snow alternately. Grease the molds with Kronenöl Spezial and line them with sugar. Bake at 180-200 °C for about 20-25 minutes. For the sweet wine foam, put all the ingredients in a bowl and whip over steam until foamy. For the ragout, boil about 200 g seedless or seeded grapes with white wine, blend and strain. Stir the cornflour into some wine and thicken the ragout with it. Then allow to cool. Cut the remaining grapes in half and fold in. Turn out the hazelnut casserole, pour the sweet wine foam around it and serve with the grape ragout.

Preparation Tip:

If you don't have any baking dishes at hand, you can also spread the hazelnut mixture for the hazelnut casserole with grapes on a baking tray and cut it out round after baking.

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