Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Grape jelly
Brittle
Mousse
How it's done
Grape jelly
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.
Brittle
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.
Mousse
Combine the mascarpone, dessert wine and sugar, fold in the whipped cream.
To serve
Spread the mousse on top of the grape jelly, scatter the brittle on top.
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