Autumn Delight with Pomegranate Sauce
Ingredients
- 600 g of glazed chestnuts, pureed
- 100 g of “mostarda” of Aglianico grapes
- 100 g of “vino cotto (sweet “cooked wine”)
- 10 g of chopped hazelnuts
- 109 of cocoa powder
- 30 g of sugar
- 100 g pomegranate sauce
- 200 g of decorated biscuit (see recipe below)
- 100 g of cartellate dough (see recipe)
Preparation Instructions
Combine all the ingredients: the glazed chestnuts, the mostarda, the vino cotto, the hazelnuts, the cocoa powder and the sugar. Mix well. Line individual moulds with cut out decorated biscuit and spoon some of the mixture over. Refrigerate 30 minutes approximately. Coat with pomegranate sauce and turn out on cold dishes. Garnish with caramelised vine leaves made out of cartellate dough.
