Grape beignets

1. Boil the entire bunch of grapes for 10 seconds in a large pot and then plunge into ice water. Loosen the grapes and remove seeds. Place them in a gratin dish. Sprinkle with brown sugar and 2 tablespoons of Marc de Bourgogne wine. Wrap with cling film and leave to macerate for 1 hour while stirring from time to time.

2. Break 3 eggs and separate the whites and yolks. Mix the flour with the potato starch and baking powder. In another bowl, whisk 3 entire eggs and 3 yolks then pour in the milk, 2 tablespoons of Marc de Bourgogne and 3 tablespoons of water. Add then gradually stir into the flour and whisk until you obtain a smooth texture, then incorporate the melted butter.

3. Beat the remaining egg whites until they form stiff peaks with 1 pinch of salt, whisk half of it into the beignet batter then incorporate the rest using a  spatula.

4. Heat the oil in a pan. Dry the grapes on a paper towel, then roll in powdered sugar. Prick them one by one on a skewer, roll them in the beignet batter. Gently immerse in the hot oil. Leave to brown and then roll on paper towels to drain. Sprinkle with icing sugar and serve hot.

Photo credit : Sucré Salé