Soft grape jelly with threads of chorizo

Peel 125g small seedless white grapes and divide over 2 small deep plates

Soak 1/2 leaf of gelatine during 10 mins in cold water. Then dissolve in 1 dl lukewarm verjus. Stir and cool.

Then spoon over the grapes and keep the plates in the fridge.

Decorate, just before serving, with cress and thin strips of chorizo slices

(Here Frank Fol's original recipe in French and Flemish)

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