seedless black grapes, a little castor sugar and mint leaves to decorate
Soak the currents in the red or white wine for one and a half hours. Drain and set aside. Strain the wine though a fine sieve. Then top up with more wine to make up 175ml
Put the apples in a pan and cood with the water and three quarters of the sugar until soft. Later process the apples ina a food processor and return the puree to the pan.
Blend together the cornflour and red wine and pour it into the puree. Cook for 8 - 10 minutes, stirring constantly, Add food colouring
Beat the egg yolks in a bowl with the remaining sugar and the vanilla essence until light coloured and thick. Whisk the apple mixture slowly into the egg yolks. Add the cinnamon and beat until smooth.
Chill until thickened. Reserve 5ml/1tsp of the egg white for decorating and whisk the remained until still. Fold the currants and the whisked egg whites into the apple mixture. Pour into glasses and chill.
Meanwahile make the frosted grapes. Brush the black grapes with a little of the reserved egg white and sprinkle with castor sugar.
Leave to dry and use the mint leaves to decorate the mousse with the grapes