Red wine cream with grapes and amaretti biscuits

Ingredients for 4 servings:

• 4 sheets of white gelatin
• 2 sheets of red gelatin
• 4 egg yolks
• 150 g powdered sugar
• 0.38 liters of red wine (Rioja or Burgundy)
• 250 g grapes, blue, halved, pitted
• 200 ml whipped cream, whipped until stiff
• 100 g biscuit(s) (amaretti), soft, crumbled
• 2 tbsp Amaretto

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the gelatin leaves in cold water for 5 minutes, squeeze out excess water, and dissolve in a saucepan over low heat. Beat the egg yolks and powdered sugar for about 10 minutes until very foamy, then combine with the red wine. Add the cream to the gelatin and mix well. Place the pan in the refrigerator for about 10 minutes to set, then fold the cream into the cream and return to the refrigerator. Drizzle the crushed biscuits with the Amaretto, mix, and divide between 4 glasses. Top with the grape halves (except for 8, which are needed for decoration) and cover with the wine cream. Refrigerate until ready to serve.