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Grape Mini Pies With Vanilla Curd Foam And Sauvignon Veil recipe with your friends or colleagues!

Grape Mini Pies With Vanilla Curd Foam And Sauvignon Veil

Mini pies are exquisite pastry treats, the miniature version of the fruit tart. These small crumbly shortcrust pastry shells are filled with velvety curd foam and stuffed with fresh seasonal fruit.



Sauvignon veil

  • 300 ml sauvignon
  • 2,5 g agar
  • 50 g caster sugar
  • 3 g carob gum

Vanilla curd foam

  • 200 ml whole milk
  • 40 g egg yolks
  • 30 g caster sugar
  • 10 g corn starch
  • 15 g butter
  • 2 g vanilla extract
  • 4 gelatin sheets


  • Grapes
  • Coriander


Sauvignon veil

  1. Mix all the dry ingredients in a small bowl.
  2. In a pot pour the sauvignon and dissolve the previous mix using a whisk. Bring it to boil with constant mixing.
  3. After boiling pour over a flat tray and pass the blue torch to remove an air bubble.
  4. Obs: The bigger the tray, the thinner will be the veil.

Vanilla curd foam

  1. In a pot bring to boil the milk with the vanilla.
  2. In a separate bowl mix the yolks, sugar and starch.
  3. Once the milk is boiling, slowly pour over the previous mixture while mixing.
  4. Place it back in the pot at low heat mixing using a whisk until it thickens.
  5. Remove from the heat and add the cold butter and the hydrated gelatin.
  6. Pass through a fine sieve to the siphon. Charge it using SW with 8 bars. Extruse that foam inside the pie shells. Take it to the freezer for fast gelling. Once is set keep up with the garnish.


Fill the mini pie with the foam, using a spatula for flat the surface. Place the grapes on top and cover with the veil, garnish with coriander.


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