Lambrusco with Strawberry Cream and Amaretti
An easy and sophisticated looking dessert that makes a great end to an Italian ( or any other) meal
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
You can also use powdered gelatin or sheets from the supermarket. Follow the directions to set 250 ml