AG Ferrari newsletter

 

December 2013       Recipe of the Week   Yogurt & Lambrusco Wine Jelly Dessert   In honor of Sparkling Wine Month, we bring to you, a simple Lambrusco dessert for the holidays.    Ingredients Makes 8 servings: 2,5dl (1 cup) yogurt 2,5dl (1 cup) whipped cream 125g (1/2 cup) sugar 75g (1/3 cup) egg whites 8g (1.5 tsp) gelatin/isinglass 220g (1 cup) Le Tamerici Lambrusco wine jelly For the base: 150g (5 ounces) dry cookies 50g (1.75 ounces) almonds 200g (13 Tbsp) melted butter     Directions Chop the cookies with the almonds in a mixer and mix them with the melted butter. Cover the bottom of a cake pan with oven paper and spread the mix and flatten with spoon - let it rest in the refrigerator for one hour. Whip the egg whites with a pinch of salt and the sugar.  Melt the gelatin in cold water then put it in a casserole dish with a tablespoon of warm water and then add the mixture to the yogurt. Whip the cream and add it delicately to the yogurt and at the end incorporate the egg whites, then add the cookie/almond mix and refrigerate for another hour. Before serving decorate the rim with Lambrusco wine jelly.   Shop Lambrusco Jelly & More     Fraccaro Panettone     A Christmas staple, the world-round.   While the history of Panettone is often varied, there is no denying that the Panettone tradition began in Milan.  Many believe that the cake originated in ancient Rome. It has now morphed into a taller cake filled with raisins, chocolate chips, or candied fruit and is enjoyed throughout Europe, Central & South America, and the United States.   We have a variety of Fraccaro Panettone available online and in-store.   Shop Fraccaro Here                 WWW.AGFERRARI.COM Stay In Touch        Copyright © 2013. All Rights Reserved.

 

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