Barossa Cream

Recipe Ingredients

1/2 lb	227g / 8oz	Dried apricots
4 oz	113g	Peeled grapes
2 tablespoons	30ml	Brandy
		Cinnamon bark - small pieces
1/2 cup	118ml	Water
2		Egg yolks
2 1/2 tablespoons	37ml	Superfine sugar
1 1/4 cups	296ml	Milk
1/2 oz	14g	Gelatine
20		Black grapes
1 1/4 cups	296ml	Cream - whipped

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0035) - from the - TV FOOD NETWORK

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