Cream of Capriccio and chestnuts with grape jellyPosted on 7th March 2018

INGREDIENTS :
(for 6-8 small glasses)
FOR THE GRAPE JELLY :
1.2 dl Zymè passito wine
60 g grapes
30 g sugar
3 tbsps water
FOR THE CHEESE CREAM :
100 g chestnuts, boiled and blended with a mixer
100 g Capriccio cheese
130 ml fresh cream
20 ml rum
1 tbsp icing sugar
120 g muesli
6-8 boiled chestnuts


METHOD :
Prepare the jelly, cooking the sugar, water and
grapes together in a saucepan over a medium
heat for around 10 minutes; add the warm wine
to the mixture and continue to cook for a few
minutes. Pass the jelly through a vegetable mill
and leave to cool. Mix all of the ingredients for the
cream together until you get an even mixture.
Prepare to serve, placing a teaspoon of muesli at
the bottom of each glass, followed by a spoonful
of cheese cream and a thin layer of jelly. Decorate
with roughly crumbled chestnuts.