Red Wine Cream with Amaretti and Blue Grapes
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 4 egg yolks
- 100 g suar
- 200 ml red wine
- 1 pinch cinnamon
- 2 sheets gelatin
- 300 ml heavy cream, whipped until stiff
- 200 ml red wine
- 150 g rapes, blue, seedless, halved
- 12 biscuit (s), amaretti morbidi, crumbled OR:
- Ladyfingers
Print Recipe
Pin Recipe Instructions
- Whip egg yolks, sugar, 200 ml red wine and cinnamon to a wine chaudeau, in other words whip creamy in a sufficiently large stainless steel bowl with the whisk over the hot water bath until the volume has increased by about 3 times.
- Soak gelatine in cold water for 10 minutes, squeeze it out well and dissolve in the hot wine cream while stirring. Let the cream cool down.
- In the meantime, reduce the remaining 200 ml of red wine to 4-5 tablespoons and add up to 1 tablespoon under the cream. Fold in the whipped cream as well.
- Spread the biscuit crumbs between the glasses, place the grapes on top and finally pour the cream on top. Leave to cool in the refrigerator for at least 1 hour.
- Before serving, drizzle the remaining red wine reduction over the wine cream.
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