Save Recipe Print
Barossa Cream
Total:
4 hr 30 min
Prep:
3 hr
Cook:
1 hr 30 min
Yield:
6 servings
Level:
Easy
Total:
4 hr 30 min
Prep:
3 hr
Cook:
1 hr 30 min
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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Creamed Spinach Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Boston Cream Pie

Recipe courtesy of Food Network Kitchen

Italian Cream Cheese Cake with Raspberry Sauce

Recipe courtesy of The Neelys

No Cream Creamed Spinach

Recipe courtesy of Cristeta Comerford

Creamed Spinach

Recipe courtesy of Emeril Lagasse

Creamed Peas

Recipe courtesy of The Neelys

Browse Reviews By Keyword