en de it

Various fruits in grappa gelée with chocolate sorbet

Seasonal fruits preserved in grappa


Wash the fruit, cut into cubes and distribute between 4 glasses. Soak the gelatin in cold water. Warm the sugar syrup and mix with the grappa. Squeeze the gelatin out thoroughly, dissolve in the syrup and grappa mixture, allow to cool slightly and pour over the fruit. Allow to set in the fridge. For the sorbet: break up the chocolate. Bring the water, cocoa powder and sugar to the boil. Add the chocolate and allow to dissolve completely. Let it cool slightly before freezing in the ice machine. Place a scoop of chocolate sorbet on the jellied fruits, garnish with mint and serve.

Beer recommendation
We recommend the variety Heller Bock

Wine recommendation
We recommend Gewürztraminer passito.

Ingredients for

2 people
4 people
8 people
Grappa gelée
10 ml South Tyrolean grappa (from Gewürztraminer)
½ pear
½ apple
½ peach
4 grapes
1 sheet of gelatin
50 ml sugar syrup

100 ml water
10 g cocoa powder
40 g dark chocolate
20 g sugar

Grappa gelée
20 ml South Tyrolean grappa (from Gewürztraminer)
1 pear
1 apple
1 peach
8 grapes
2 sheets of gelatin
100 ml sugar syrup

200 ml water
20 g cocoa powder
80 g dark chocolate
40 g sugar

Grappa gelée
40 ml South Tyrolean grappa (from Gewürztraminer)
2 pears
2 apples
2 peaches
16 grapes
4 sheets of gelatin
200 ml sugar syrup

400 ml water
40 g cocoa powder
160 g dark chocolate
80 g sugar

This recipe comes from
Dalvai-Vescoli family
Casignano 5, 39040 Casignano/Montagna