Centennial grape aspic with grated verjuice

Serves 12

Grape water

0.6 L of white grape water from M. Merle, Centennial variety (about 650 g of whole grapes)

30 g fish gelatine

Method

Wash the grapes, then dry them with a tea towel

Run the grapes through a juicer to extract all the water

Collect 0.6 L of grape water, then dissolve the fish gelatine in it

Strain through cheesecloth or a clean cloth: the water should become completely clear

Pour 50 g of grape water into a pretty serving dish

Chill until the water sets

For the verjuice ice

1 L water

250 g Natsuc

0.650 L verjuice from Maison Cognac Bourgoin

In a saucepan, bring the water and Natsuc to the boil, making sure the Natsuc dissolves completely, then remove from the heat and add the verjuice

Pour the mixture into an individual loaf mould

To plate the ice

Unmould the verjuice ice and grate it generously over the thin layer of grape jelly with a microplane or fine grater: you should see fine flakes

Top with a neat triangle of fresh ginger, a cube of freshly blanched aloe vera and a thin slice of grape

Sébastien Tantot, Le Petit Nice Passédat