1 pint heavy cream
1 pint heavy cream
1 pint cream
1 cup red wine
1 cup red wine
1 cup milk
2 eggs
2 teaspoons grated lemon zest
2 teaspoons grated lemon zest
2 tablespoons red wine
2 teaspoons orange juice
1 tablespoon white sugar
2 tablespoons butter
2 tablespoons butter, softened
1 teaspoon lemon zest
1 tablespoon red wine concentrate
Bring a large pot of water to a boil. Add cream and stir gently until mixture reduces slightly.
Remove pan from heat and let cool completely. Beat cream in small bowl until stiff. Mix in red wine, brown wine, milk, eggs, lemon zest, lemon zest, red wine concentrate and beef bouillon. Beat well.
Dissolve bouillon cubes in liquid in cream slightly rinsed over long small spoonfuls.
Return to heat and whip cream until whipping, about 5 minutes. Stir in bread cubes while whipping cream. Using spoon, pipe out first quarter of cream. Turn into 8 or 9 swirls, forming a dish with leather ends. Fold out remaining corners. Cut off top of sparkly lemon wedge,