Summary

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

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Instructions

1. 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.
2. Place the saucepan in the refrigerator for about 10 minutes to gel, then fold the cream into the cream and refrigerate again.
3. 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.