16 oz. red seedless grapes, removed from stems
1 cup Brut champagne
1 lemon grass, 4 inches long
6 oz. green seedless grapes, removed from stems
1 oz. honey
juice from ½ lemon
1 cup red seedless grapes, removed from stems
1/3 cup Brut champagne
1 oz. granulated sugarDIRECTIONS:For chilled soup:
Combine ingredients in a heavy pot and simmer 15 minutes. Remove lemon grass, purée mixture, and strain. Refrigerate until chilled and ready to serve.
For grape tartar:
Carefully dice green grapes. Combine honey and lemon juice; toss with diced grapes. Set aside until service.
Combine ingredients and pour into a shallow, stainless steel pan. Place in freezer; mix with fork to begin formation of uniform crystals.
In a chilled soup plate, place a 1-½-inch x 1-inch ring in the center and place grape tartar in the ring. Remove ring and carefully pour chilled soup into bowl, using a spoon. Form granite with a spoon, and place on top of tartar.SERVINGS:4 servingsFrom:From: C'sars Palace, Las VegasPHOTO CREDIT:Photo Credit: CALIFORNIA TABLE GRAPE COMMISSION