Serves: 4 people Difficulty ': Easy Preparation time: 1 hour + cooling INGREDIENTS 4 eggs 180g. sugar 2 tablespoons potato starch 2 dl. white wine marsala 4 sheets of gelatin 2DL. heavy cream 16 large white grape berries 16 large black grape berries of 50g. almond flour almond oil To garnish some white grape berry and black honey grated coconut flesh -------------------------- Break the PROCEEDINGS sheets of gelatine and leave to soften in a bowl covered with cold water.
Beat the egg yolks with sugar until 'will become frothy and light. Then add the almond flour and starch, making her fall from a sieve. Mix long and transfer the mixture into a casserole dish, diluted with white wine. Stir, add the cream and when it is' well mixed, the preparation cook over low heat, stirring constantly with a spoon.
When the cream will thicken '(no lumps!), Remove from heat and stir in the gelatin well drained and already' dissolved in a small saucepan with 2 fingers of water. In the meantime you have already 'dipped in boiling water for a few minutes of grape berries, drain, peel and add cream, stirring.
Finally mounted the egg whites until stiff and add a spoon, very gently, now cold cream. Grease with almond oil a pudding mold and pour in the cream. Beat faster 'times the mold on the work surface (protected with 2 terry towels folded) to avoid any air bubbles inside the container, then place the cake in the refrigerator for at least 3 hours.
To serve, dip the bottom of the mold in a bowl of hot water, then unmold the pudding on a round serving dish. To decorate the pudding, you can create a border around the same sweet berries, white grape and blacks alternating brushed with honey and sprinkled with shredded coconut. 
Beat the egg yolks with sugar until 'will become frothy and light. Then add the almond flour and starch, making her fall from a sieve. Mix long and transfer the mixture into a casserole dish, diluted with white wine. Stir, add the cream and when it is' well mixed, the preparation cook over low heat, stirring constantly with a spoon.
When the cream will thicken '(no lumps!), Remove from heat and stir in the gelatin well drained and already' dissolved in a small saucepan with 2 fingers of water. In the meantime you have already 'dipped in boiling water for a few minutes of grape berries, drain, peel and add cream, stirring.
Finally mounted the egg whites until stiff and add a spoon, very gently, now cold cream. Grease with almond oil a pudding mold and pour in the cream. Beat faster 'times the mold on the work surface (protected with 2 terry towels folded) to avoid any air bubbles inside the container, then place the cake in the refrigerator for at least 3 hours.
To serve, dip the bottom of the mold in a bowl of hot water, then unmold the pudding on a round serving dish. To decorate the pudding, you can create a border around the same sweet berries, white grape and blacks alternating brushed with honey and sprinkled with shredded coconut.
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