Parfait of Blue Grapes with Orange-Grape Salad

For the parfait, place the grapes in a saucepan with the sugar and orange juice. Heat while stirring until the grapes burst. Mash the grapes as much as possible. Strain everything through a sieve, collect the juice and cool.

Whip the yolks with the sugar and 50 ml grape juice in a hot water bath until thick and creamy, then chill in cold water. Stir in the remaining grape juice. Whip the whipped cream until stiff and stir it in. Pour everything into a sealable plastic container and freeze for one night.

For the fruit salad, rinse the grapes, cut them in half and remove the seeds. Fillet the oranges, reserving the juice. Mix the juice with the orange liqueur and briefly marinate the grape halves and orange fillets in it.

To serve, place scoops of the grape parfait on plates and arrange a small amount of grape-orange salad next to it. Sprinkle the leaf salad with toasted almond flakes.

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