Barossa Cream
Total:
4 hr 30 min
Active:
3 hr
Yield:
6 servings
Level:
Easy
Total:
4 hr 30 min
Active:
3 hr
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Soak dried apricots in cold water 1 hour. Drain and reserve 1/2 cup water. Peel grapes and leave to macerate in brandy. Place apricots, cinnamon bark and water in a saucepan, cook slowly until apricots are soft. 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.

IDEAS YOU'LL LOVE

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Boston Cream Pie

Recipe courtesy of Gale Gand

Cream Cheese Icing

Recipe courtesy of Ina Garten

Creamed Chipped Beef

Recipe courtesy of Nancy Fuller

Skillet Apple Pie with Cinnamon Whipped Cream

Recipe courtesy of Trisha Yearwood

Chocolate Cream Pie

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Penne with Shrimp and Herbed Cream Sauce

Recipe courtesy of Giada De Laurentiis

Cream of Broccoli Soup

Jerk Cream

Recipe courtesy of Jimmy Bannos, Jr.

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking