This week's recipe
is one Lynne used a while ago with an adaptation using a good sweet dessert
Chenin Blanc. A recipe similar to this recently won an award by the Chenin
Blanc Association. Lynne's does not use raw egg.
1 packet boudoir (finger) biscuits –
Juice of 4 oranges – 50 ml Noble Late Harvest Chenin blanc – 200 ml whipping
cream – 1 x 250 ml tub of mascarpone cheese– 1 T grappa - 150g sugar, vanilla
if possible or add 1 t of vanilla extract – juice and pulp of 4 granadillas
(passion fruit)
Mix the orange juice with the Chenin Blanc and dip
the finger biscuits into it. Make one layer with half the biscuits in the
bottom of a pretty dessert dish. Lightly whip the cream till it has soft peaks,
then whip in the grappa. Beat the mascarpone with the vanilla sugar then fold
in the cream and spread a layer over the biscuits, then follow half the
granadilla pulp. Make another layer of dipped biscuits and finish by pouring
over the rest of the juice and topping off with the rest of the cream topped
with granadilla pulp. Cover with cling film and keep in the fridge overnight
until you are ready to serve. Serve with the rest of the NLH Chenin Blanc,
chilled
© John & Lynne Ford, Adamastor & Bacchus 2017
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