It would be useless to exalt the exceptional characteristics of Zibibbo wine because it’s known to all. The flavor is warm and aromatic and its straw yellow color with fantastic golden reflections conquers all us. I’m sure that many of you have drunk it hundreds of times at the end of the meal. Furthermore I believe that few of you have never eaten it as dessert. These little glasses are able to be served during a buffet or a refined aperitif. Why don’t you try to prepare them? If you do not, you don’t know what you’re missing!
Ingredients for eight 60 ml glasses
For the aspic:
- 175 ml Zibibbo
- 4 grams isinglass in sheets
For cocoa crumble:
- 35 grams pastry flour
- 10 grams caster sugar
- 5-8 grams bitter cocoa powder
- 25 grams butter
For mascarpone cream:
- 200 ml fresh cream
- 250 grams mascarpone cheese
- 60 grams icing sugar
- ½ vanilla bean
To decorate:
- Cherries in Syrup
- Dark chocolate decorations
Method
First prepare the aspic. Soak the isinglass in cold water for 10 minutes. After heat a little bit of wine and melt the gelatin in this hot liquid. Mix well and add to the remaining Zibibbo wine. Pour inside the finger food cups in equal parts. Put in the fridge at least 3 hours.
Prepare the crumble. Cut the cold butter into small pieces. Put all the ingredients In a bowl, knead by hand and form crumbs and place them inside a pan lined with kitchen paper. Cook, stirring occasionally, in a preheated oven at 180° Celsius degrees for about 10-13 minutes. Remove from the oven and let it cool.
When the Zibibbo aspic is ready, pour a few teaspoons of crumble in every little glass and then prepare the mascarpone cream. Pour the fresh cream, the mascarpone and the seeds of the vanilla bean in a bowl. Begin to whisk with an electric mixer and add the sugar a little bit at a time. Put the cream inside a pastry bag and distribute it evenly in the glasses.
Complete the dessert with chocolate decorations and cherries in syrup.