250 g grape from Vinalopó
1/2 l dry champagne
1 tub condensed milk
4 egg yolks
1 tablespoon cornflour

Boil the champagne for 5 minutes. Mix the milk and the yolks and beat well. Add the cornflour dissolved in little cold water, add the champagne and bake au bain marie, continuously stirring until thick and creamy. Put the peeled and seeded grapes in the ice-cream cups. Cover with the cream and allow to cool in the fridge until time to serve.