Poli Museo della Grappa

Poli Grappa Museum

Poli Distillerie

Poli Distillerie

Mould Amarone Grappa with Ciok di Poli


In a saucepan, heat the fresh cream, sugar, vanilla beans and egg yolks  to 87°. Sift properly through a chinois. Let cool. Add Grappa and whisk thoroughly. Place in a siphon bottle.
In a serving cup, pour some Ciok, fill the cup with the mousse, cover with sugar and caramelize.

Recommended Grappa:
Poli Cleopatra Amarone Oro
Poli Ciok

Link to the recipe:


  • Ingredients:

    666 g fresh cream
    200 g egg yolks
    150 g sugar
    2 vanilla beans
    100 g Cleopatra Amarone Oro
    15 g Ciok di Poli - chocolate liqueur
    Brown sugar

  • Author:
    • Chef Francesco Andreotta,Vineria Tirano, Tirano (SO)
  • Typology:
    • Dessert
  • Preparation time:
    • 15 minutes
  • Notes: