Lambrusco, Strawberry Cream and Amaretti
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Unrated
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
1 hr
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Servings
4
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Course
Dessert
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Cuisine
International
Lambrusco, Strawberry Cream and Amaretti
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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
Lambrusco Strawberry Jelly
- 250 ml Lambrusco wine
- 1 teaspoon gelatin 4 gm
- 2 Tablsp water 40 ml
- 8 strawberries big juicy ones to make the jelly, cut in half, plus extra for cream
- 2-3 Tablsp icing sugar Powdered sugar to taste, pure
Strawberry cream
- 9 extra strawberries some are for garnish approx 1/2 per serve
- 2 Tablespoons icing sugar extra, pure
- 50 gm amaretti biscuits crushed
- 250 ml thickened cream 1 cup, or whipping cream
- 1/2 tsp vanilla extract
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
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