Mousse of brie with cranberry port sauce

Soak the gelatin in plenty of cold water. Cut the crust thin from the brie. Heat the brie in a pan with 50 ml of whipped cream at a low setting until the cheese melts.

Take the pan from the heat source. Squeeze the gelatine out well. Dissolve the gelatine while stirring in the warm cheese sauce. Allow the sauce to cool slightly.

Beat the rest of the whipped cream until stiff. Spat these through the cheese sauce and season with salt and pepper. Spoon the cheese mousse into the timbaaltjes and put in the refrigerator for 1 hour.

Pull or cut strings of the orange peel. Boil the strings for 45 minutes in 100 ml of water. Drain and drain. Squeeze out the orange.

Heat the butter with the sugar in a thick-bottomed pan until the mixture is light brown. Add, from the heat source, the port and 2 tablespoons of the orange juice. Cook in a viscous sauce while stirring. Stir in the cranberries and let cool.

Hold the bottom of the timbale with the mousse a few seconds in hot water. Loosen the edge and turn the mousse on plates.

Garnish with the orange slices and add some pepper. Pour the sauce with the cranberries around it and garnish with the grapes.