Vin Santo mousse with cantucci & rosemary brittle
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- Preparation:
- Total:
- Serves: 2 persons
Ingredients
- 1 dlred grape juice
- 1organic lemon
- 1 leafgelatine
- 2 tbspsugar
- 1 tbspwater
- 30 gcantucci
- ΒΌ bunchrosemary
- 100 gMascarpone
- 3 tbspsweet wine
- 1 tbspsugar
- 1 dlfull cream
Instructions
Step 1
Grape jellyStep 2
Bring the grape juice, lemon zest and lemon juice to the boil in a pan, stir the gelatine into the mixture. Pour through a sieve into two glasses, leave to cool, chill for approx. 1 hr.Step 3
BrittleStep 4
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the cantucci and rosemary, mix well, transfer immediately to a sheet of baking paper, leave to cool, finely chop.Step 5
MousseStep 6
Combine the mascarpone, dessert wine and sugar, fold in the whipped cream.Step 7
To serveStep 8
Spread the mousse on top of the grape jelly, scatter the brittle on top.