ESPRESSO COCOA CREAM WITH GRAPES

INGREDIENTS (to serve 4)

120 gr Single cream
1 Egg yolk
30 gr muscovado sugar 
5 gr cocoa powder 
1 litre water 
50 gr fresh peppermint 
2 drops menthol 
1/2 litre red wine 
75 gr sugar
16 black grapes
4 raw almonds

PREPARATION

To make the cocoa cream
Mix together the cream with the egg yolk, muscovado sugar and cocoa powder. Set aside. Make a normal infusion with the peppermint and the water then strain twice through the tammy. Add the menthol. Transfer the mixture to a domestic espresso coffee maker. Heat the cocoa cream with the steam from the coffee maker, stirring all the time, until it reaches 88-90ºC. Transfer the mixture to rectangular plates 3 cm deep.

To prepare the grapes
Heat the wine with the sugar until the sugar has dissolved. Cool, pour over the grapes and leave to stand for 24 hours. Top the cocoa cream with the grapes and sprinkle a little grated almond between the grapes.