Lambrusco, Strawberry Cream and Amaretti

Name: Lambrusco, Strawberry Cream and Amaretti
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 4 serving
Ingredients: 250 ml Lambrusco wine; 1 teaspoon powdered gelatin; 2 Tablsp water; 8 strawberries, cut in half plus extra below for cream; 2-3 Tablsp Pure icng sugar; 9 extra strawberries; 2 Tablespoons pure icing sugar; 50 gm Crushed amaretti biscuits; 250 ml thickened cream (or whipping cream); 1/2 tsp vanilla extract

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4
Course
Dessert
Cuisine
International

Lambrusco, Strawberry Cream and Amaretti

Iris Warren

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An easy and sophisticated looking dessert that makes a great end to an Italian ( or any other) meal

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Ingredients

Servings

Lambrusco Strawberry Jelly

250 ml Lambrusco wine
1 teaspoon powdered gelatin 4 gm
2 Tablsp water 40 ml
8 strawberries, cut in half plus extra below for cream big juicy ones to make the jelly
2-3 Tablsp Pure icng sugar Powdered sugar to taste

Strawberry cream

9 extra strawberries some are for garnish approx 1/2 per serve
2 Tablespoons pure icing sugar extra
50 gm Crushed amaretti biscuits
250 ml thickened cream (or whipping cream) 1 cup
1/2 tsp vanilla extract

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Instructions

Put the gelatine powder into a cup or small jug and stir in the water and let it bloom for a few minutes. See notes.
Pour the Lambrusco into a small pot with 3 Tablespoons icing sugar ( or to taste) and the 8 strawberries cut in half. Bring this to the boil, just briefly, then turn off.
Put the gelatin mixture into the microwave for 20 seconds or until it is hot and starting to bubble. (or over a pot of boiling water in the jug or cup) Stir vigorously to ensure all the granules are melted.Stir the gelatin liquid into the Lambrusco liquid while it is still very hot so that the gelatin dissolves. Cool slightly before dividing between 4 glasses.Put into the fridge to set. ( this will take from 1 to 3 hours)
Chop 6 of the remaining (9) strawberries then put into a small bowl and crush with a fork. Put the cream into the bowl of a mixer with 2 Tablespoons icing sugar and vanilla extract and beat until very firm and thick. (It will stick on the whisk when lifted). Gently fold the crushed strawberries into the cream, so it is in ripples and not fully folded through. (Add more sugar when whisking the cream if you like a sweeter taste) This can also be whisk by hand
Spoon or pipe onto the jelly in a glass or ramekin. leave in the refrigerator covered until required
To serve. Crush the biscuits and sprinkle over the cream. Garnish with remaining strawberries cut in half.
Make this a day ahead if you want. Make it with another fruit like blue berries or raspberries. Use other crumbles such as muesli clusters or pre cooked crumble mixture or nuts.

Notes

Not a lot of water is used when blooming gelatine granules, so when water is added it is soaked up quickly. What usually remains is a big rubbery lump of gelatine
Once it is like this it can be melted to start the dissolving process. This is most commonly done by putting it into the microwave at 10 second intervals until it is hot. Stir this well so that it breaks down and the granules start to dissolve. The liquid should look clear. Pour this directly into the hot liquid you want to set
Try to not leave too much of the gelatine liquid in the cup as the jelly won't set as well if half of the gelatin is left behind!
Add as many strawberries to the jelly as you like. You will see I have put 3 per serve in the pictures above