Amaretti week: White wine and mascarpone shots
The end of the amaretti week has finally arrived. In any other case I would say this deserves a nice toast with a glass of wine, but as the main star of this week were amaretti biscuits, how about a shot of wine jelly with amaretti mascarpone?
I had this idea about making white wine jelly for a while, but just couldn’t find the perfect accompaniment to it. But when making the macarons with amaretti and mascarpone, it just hit me, that the cream would probably go so well with the wine jelly. And oh my, did it… The textures of jelly and cream as usual work so well together, and fresh jelly and rich cream with a bit of crunchy amaretti make it absolute perfection.
- 100ml water
- 180ml white wine
- 4 limes, zest and juice
- 8-10 tablespoons of sugar (adjust according to taste)
- few mint leaves
- 3 gelatine leaves
- 125g mascarpone cheese
- 100ml whipping cream
- 8 amaretti biscuits, crushed
- 1 tablespoon powder sugar
- Bring all the other ingredients (except the gelatine leaves) to simmer.
- Let it rest for 5-10 minutes, for the mint to properly infuse, check if you are happy with the taste, if needed add more sugar, water or mint.
- Soak the gelatin leaves in the cold water for 5 minutes.
- Strain the infused liquid, then bring to simmer again.
- Add the squeezed gelatine leaves, mix in well, divide between the shot glasses. Leave to cool then place in the fridge to set for 4-5 hours, best overnight.
- Whip the cream with the sugar and mix with mascarpone and amaretti biscuits. Spoon some of the cream on the jelly, and sprinkle some extra crushed amaretti on top. Enjoy!