Finding black grapes was a little challenging but I got some from Chile. Fortunately, they were seedless.
I used the food processor to puree the pound of grapes, resulting in an absolutely beautiful color.
The color got even prettier after adding flour and sugar to the raw puree.
With cooking, the color became a rich, dark eggplant hue.
I have these lovely old-fashioned champagne glasses so I decided to use them instead of little bowls.
Garnished with unsweetened, whipped cream the pudding is complete, refreshing and delicious. Some people stirred their cream into the pudding, which made it like a mousse but I liked the clear flavor of the grape undiluted.
This dessert is very easy and truly a show piece.
Thanks again, Marcella.