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Lambrusco, an Italian wine from the Emilia-Romagna region, is a lovely summer wine. While wine connoisseurs often snub Lambrusco, it has regained a small popularity in recent years (check out this article). Personally, I enjoy its soft berry sweetness and slight effervescence. Served with a few ice cubes, Lambrusco is perfect for blistering hot Texas cookouts.
Translating Lambrusco into a gelatin mold involved adding water, a little sugar, and bloomed gelatin to 3-cups of wine. In addition to using the grape mold seen above, I flaked the gelatin and added blackberries and mandarin oranges (see picture right). “Flaking” involves breaking the gelatin into tiny pieces with a ricer, colander, or fork. My attempt of flaking was not very successful – as you can see the gelatin turned into mush – but the Lambrusco tasted great with the blackberries and mandarin oranges!
My initial gelatinous experiment, the prosecco dreamsicle, is like a creamy mimosa. The top layer is made of orange juice, prosecco (an Italian sparking wine), and mandarin oranges. The bottom layer is sweetened condensed milk. Mandarin oranges are sweet, juicy, and textural – an excellent addition to gelatin molds.
The Modern Gelatina 