Barossa Cream

Name: Barossa Cream
Prep time: 4 h 30 min
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 20 black grapes; 2 Tbsps brandy; 1 small Cinnamon bark, pieces; 296 milliliters cream, whipped; 227 grams dried apricots; 2 egg yolks; 14 grams gelatine; 113 grams peeled grapes; 296 milliliters milk; 3 Tbsps superfine sugar; 118 milliliters water

Barossa Cream might be just the side dish you are searching for. One portion of this dish contains approximately 7g of protein, 22g of fat, and a total of 367 calories. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 4 hours and 30 minutes. If you have egg yolks, water, cinnamon bark, and a few other ingredients on hand, you can make it.

Instructions

Soak dried apricots in cold water 1 hour.

Ingredients you will need

Dried Apricots

Water

Drain and reserve 1/2 cup water. Peel grapes and leave to macerate in brandy.

Ingredients you will need

Brandy

Grapes

Water

Place apricots, cinnamon bark and water in a saucepan, cook slowly until apricots are soft.

Ingredients you will need

Apricot

Cinnamon

Water

Bark

Equipment you will use

Sauce Pan

Remove the cinnamon bark and puree. Beat egg yolks with sugar. Bring the milk to the boil and pour over yolk mixture. Soften gelatine with a little cold water and stir into custard. Allow mixture to cool and when thickened add the apricot puree and the 20 black grapes. Fold in whipped cream and place in mold (which has been rinsed out with iced water). Chill at least 1 hour. Unmold the cream and decorate with a mound of the grapes macerated in brandy.

Ingredients you will need

Whipped Cream