Lambrusco with Strawberry Cream makes a perfect no bake dessert
I have discovered that Lambrusco can be a very refreshing drop for the summer. Lambrusco is the name of a grape variety as well as the mostly red or pink sparkling (Frizzante), that are produced in Northern Italy. I have to admit that a misspent youth, didn’t regurgitate any endearing memories of this light Italian sparking for me. Back then it was mostly sweet and it meant we guzzled it in way too bigger quantities.
Lambrusco is meant to be drunk young and fresh and with a world looking for less sweet wines it can now be found in drier and sometimes even more Rose styles ( limited skin contact with the must). The sweet versions of the wine are typically in the light bodied frizzante style while the drier wines are more full bodied and darker in colour. You can find Australian Lambrusco but they are cheapish and usually sweet.
Lambrusco jelly
This dessert though will be nice with any Lambrusco or even Prosecco if you like. It’s an easy light dessert that can be made ahead and everyone always loves it. Improvise with fruits and different biscuits. it’s a keeper.
Lambrusco with Strawberry Cream and Amaretti
Ingredients
- 250 ml Lambrusco wine
- 1 1/2 in sheets gelatin titanium strength soaked cold water till soft
- 12 strawberries big juicy ones to make the jelly
- 4 Tablespoons icing sugar pure (powdered sugar)
- 9 Strawberries extra some are for garnish approx 1/2 per serve
- 2 Tablespoons icing sugar extra
- 50 gm Crushed amaretti biscuits (the hard crunchy kind
- 250 ml thickened cream 1 cup
- 1/2 vanilla bean or extract
Instructions
- Pour the Lambrusco into a small pot with 4 Tablespoons icing sugar and the 12 strawberries cut in half. Bring this to the boil and turn off. Stir in the gelatin. Cool slightly before dividing between 6 glasses.
- Put into the fridge to set.
- Put the cream into the bowl of a mixer and beat till starting to thicken then crush 6 of the extra strawberries and add to the cream with vanilla and icing sugar and beat till soft peak. (Add more sugar if you like a sweeter cream)
- Spoon or pipe onto the jelly in a glass or ramekin.
- 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
Such pretty presentation Tania! 😀 And I love all of the textures too 🙂
Champagne masterclass? Sounds right up my alley! Those desserts look so stunning! Very impressive!
Wonderful dessert! Love your serving tray 😉
Great dessert- soft, creamy and crunchy all at once! Yummo
Hello and thank you, I tried top get that balance
I’ve been always wanting to make a dessert and present in a glass, hoping to get a beautiful shot like you just did. I don’t make dessert often that I don’t get to have the chance… lol. Looks delicious!!
Well I cant cook Japanese so we are even..
I really like the idea of this – so many lovely contrasting textures.
I love the look of your dessert. It looks so pretty in those glasses. I think I could take to a champagne appreciation night. And I definitely miss records – so much better to have all those albums than a bunch of downloaded tunes xx
Oh Charlie gone are those days unless you have a record player…. and then Mojo has a lot of records!
I read the name of this post and all I could think was “Yum.” Then I read the post and almost drooled.
Hey Victoria, you are obviously a sparkling girl
Very swanky looking dessert!
Swanky and creamy and bubbly thanks…..