Cream of Capriccio and chestnuts with grape jelly

AICI – Associazione Insegnanti di Cucina Italiana

Recipe by Mariarosa Quintarelli

(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 120 g muesli 6-8 boiled chestnuts

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.