Crab Mousse With Grapes

Preparation:

Preparation: Put the crab in a pot of cold water. Add salt, cover and slowly bring to the boil. Boil over high heat for 10/15 minutes depending on the size of the crab, switch off and let it cool in the cooking water. Drain it and remove the meat from the shell. Chop it and mix it together with the Parmesan, lemon juice, salt and cayenne pepper. Gently add the cream. Soak the isinglass in cold water for 1/4 of an hour, squeeze it and let it melt over very low heat. Let it cool and add it to the other ingredients. Place in the refrigerator for 2/3 hours. Whip the egg whites and mix them into the mixture. Wet the inside of a soufflé mold with cold water, pour the mousse and place in the fridge for a few hours. Serve it with grapes.