Monday, April 11, 2011

Amaretto Cream with Savoyard Biscuits

I usually bake cakes because each cake is like a canvas to me, but this time I decided to experiment with something different. A light cream which could make a perfect dessert for my family was my previous week project.  My husband was thrilled with the result and to be honest, this is a cream I will prepare again for sure.

Here you can see all the ingredients I used for this dessert.
Amaretto Cream Ingredients
700gr fresh milk,  320gr fresh cream,  10gr vanilla sugar,  120gr caster sugar, 90gr corn flour, 1 egg, 1 tsp amaretto liqueur, 1 shot filter coffee, 100gr almonds (crashed), 1 banana (thinly cut),
Cream Base Ingredients
200gr Savoyard biscuits, 1 cup fresh milk, 1 tsp amaretto

  Mix the egg, sugar and corn flour in a bowl, add 1 cup of the milk and mix in well.

Heat the rest of the milk with the fresh cream and vanilla to boiling point, pour onto the egg mixture, whisking vigorously.

Return to the saucepan, and cook, stirring all the time, until it boils. Then add coffee and amaretto liqueur.

Retain in a bowl with the surface covered with clean film to prevent a skin from forming, until cool.

Pure 1 tsp of amaretto into 1 cup of milk and then deep in Savoyard biscuits, one at a time.

 Lay the biscuits in a Pyrex and form the base of the cream.

Sprinkle half of the crashed almonds on top of the biscuits.

 Then add the banana pieces.

Pour on top of the Savoyard base the amaretto cream.

Sprinkle on top of the cream the rest of the crashed almonds.  Refrigerate for two hours before serving.


Below you can find the recipe:

Amaretto Cream with Savoyard biscuits

Amaretto Cream Ingredients
700gr fresh milk
320gr fresh cream
1 egg
100gr almonds (crashed)
1 banana (thinly cut)

Cream Base Ingredients
200gr Savoyard biscuits
1 cup fresh milk
1 tsp amaretto liqueur

Amaretto Cream Preparation Method
1. Mix the egg, sugar and corn flour in a bowl, add 1 cup of the milk and mix in well.
2. Heat the rest of the milk with the fresh cream and vanilla to boiling point, pour onto the egg mixture, whisking vigorously.
3. Return to the saucepan, and cook, stirring all the time, until it boils. Then add coffee and amaretto liqueur.
4. Retain in a bowl with the surface covered with clean film to prevent a skin from forming, until cool.
5. Refrigerate for at least two hours; then whisk well.
6. Pure 1 tsp of amaretto into 1 cup of milk and then deep in Savoyard biscuits, one at a time; lay the biscuits in a Pyrex and form the base of the cream.
7. Sprinkle half of the crashed almonds on top of the biscuits; and then add the banana pieces.
8. Pour on top of the Savoyard base the amaretto cream; then sprinkle on top of the cream the rest of the crashed almonds.
9. Refrigerate for two hours before serving.

Dream of Cakes

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