Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Before serving, drizzle the remaining red wine reduction over the wine cream.