Barossa Cream Recipe

Name: Barossa Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1/2 pound dried apricots; 4 ounces peeled grapes; 2 tablespoons brandy; Cinnamon bark, small pieces; 1/2 cup water; 2 egg yolks; 2 1/2 tablespoons superfine sugar; 1 1/4 cups milk; 1/2 -ounce gelatine; 20 black grapes; 1 1/4 cups cream, whipped

Servings: persons

1/2 pound dried apricots
4 ounces peeled grapes
2 tablespoons brandy
Cinnamon bark, small pieces
1/2 cup water
2 egg yolks
2 1/2 tablespoons superfine sugar
1 1/4 cups milk
1/2 -ounce gelatine
20 black grapes
1 1/4 cups cream, whipped

1
Soak dried apricots in cold water 1 hour.
2
Drain and reserve 1/2 cup water.
3
Peel grapes and leave to macerate in brandy.
4
Place apricots, cinnamon bark and water in a saucepan, cook slowly until apricots are soft.
5
Remove the cinnamon bark and puree.
6
Beat egg yolks with sugar.
7
Bring the milk to the boil and pour over yolk mixture.
8
Soften gelatine with a little cold water and stir into custard.
9
Allow mixture to cool and when thickened add the apricot puree and the 20 black grapes.
10
Fold in whipped cream and place in mold (which has been rinsed out with iced water).
11
Chill at least 1 hour.
12
Unmold the cream and decorate with a mound of the grapes macerated in brandy.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound dried apricots, 4 ounces peeled grapes, 2 tablespoons brandy, Cinnamon bark, small pieces, and more.

Yes, Barossa Cream falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barossa Cream

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