For the mousse, beat the egg yolks with the sugar to a light, plump cream.
Soak the gelatin in enough cold water until it has collapsed.
Bring the sauser to a boil and stir into the egg cream. Return to the skillet and stir again until just before boiling point, do not make or the egg yolks will curdle. Immediately transfer to a large enough bowl. Squeeze the soaked gelatin well, add to the hot Krem form and stir until melted. Leave the cream to cool until it begins to gel along the edge.
Separately, whip the cream and egg whites until stiff. Fold the cream into the cream at the beginning, then the egg whites. Leave the mousse to cool for at least three hours.
For the sauce, boil the Sauser with the sugar over a large fire until syrupy, then cool.
To serve, make dumplings from the mousse with spoons dipped in hot water, arrange them on plates and pour the Sauser syrup around them. Garnish the dessert with fresh grapes of your choice.
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