for 2 person

Grape jelly

1 dl	red grape juice
1	organic lemon, use grated zest and 2 tsp of juice
1 leaf	gelatine, soaked in cold water for approx. 5 minutes, drained

Brittle

2 tbsp	sugar
1 tbsp	water
30 g	Fine Food Cantucci Toscani , coarsely chopped
¼ bunch	rosemary, finely chopped

Mousse

100 g	mascarpone
3 tbsp	sweet wine (e.g. Vin Santo)
1 tbsp	sugar
1 dl	full cream, beaten until stiff

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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