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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Whipped Cream

Recipe courtesy of Alton Brown

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Sour Cream Cheesecake

Recipe courtesy of Alton Brown

Cream Cheese Wontons

Recipe courtesy of Ree Drummond

Southern Creamed Corn

Recipe courtesy of The Neelys

Chocolate Ice Cream

Recipe courtesy of Alton Brown

Horseradish Cream Sauce

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Latest Stories