Cream of Capriccio and chestnuts with grape jelly


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.

AICI – Associazione Insegnanti di Cucina Italiana

Mariarosa Quintarelli’s recipe