Red Wine Cream with Grapes and Amaretti Biscuits

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Dessert
Cuisine	European
Servings (Default: 4)

Ingredients

4 sheets gelatine, white
2 sheets gelatine, red
4 egg yolks
150 g powdered suar
0.38 liters red wine (Rioja or Burgundy)
250 g rapes, blue, halved, pitted
200 ml whipped cream, whipped until stiff
100 g biscuit (s) (amaretti), soft, crumbled
2 tablespoon amaretto

Red Wine Cream with Grapes and Amaretti Biscuits

Instructions

Soak gelatine sheets in cold water for 5 minutes, squeeze out well and dissolve in a saucepan over low heat. Beat the egg yolks and powdered sugar for about 10 minutes until very frothy, then stir with the red wine, add the cream to the gelatine and mix well.
Place the saucepan in the refrigerator for about 10 minutes to gel, then fold the cream into the cream and refrigerate again.
Drizzle the crumbled biscuits with the amaretto, mix and divide into 4 glasses, pour over the grape halves (except for 8, which are needed as decoration) and cover with the wine cream, refrigerate until serving.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.