Creamy grapes with cava | ||||
âUvas a la cremaâ |
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Ingredients:250 g of peeled seedless grapes ½ a litre of dry cava 1 tin of condensed milk 4 egg yolks 1 tablespoon of corn flour Preparation:Boil the cava for 5 minutes. Mix the condensed milk with the yolks and whisk well. Dissolve the corn flour in a little water and add to mixture. Add the cava to this mixture and cook in a double boiler, stirring continuously until it thickens (A double boiler is a double pan arrangement whereby two pots are formed to fit together, with one sitting partway inside the other. A single lid fits both pans. The lower pot is used to hold simmering water, which gently heats the mixture in the upper pot. Double boilers are used to warm or cook heat-sensitive food such as custards, delicate sauces and chocolate) Put the grapes in some nice glasses, cover with the sauce and keep in the fridge until serving. | ||||
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