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Amaretti and Chocolate Trifle Recipes
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Ingredients : |
50g blanched almonds
50g caster sugar
50ml cold water
1 tsp vanilla extract
750g apricots, halved and stoned
175g amaretti biscuits
4 tbsp Amaretto di Saronno liqueur
300ml double cream
cocoa powder, for dusting
Custard:
2 egg yolks
2 tbsp cocoa powder
1 tsp cornflour
50g caster sugar
150ml milk
300ml double cream
200g plain dark chocolate, broken into
pieces
To decorate:
chocolate shavings
sugared almonds, coarsely chopped |
Method :
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First make the custard, lightly whisk
the egg yolks with the cocoa powder, cornflour, sugar and half the
milk.
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Put the remaining milk into a saucepan
with the cream and chocolate.
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Heat gently, stir, until chocolate has
melted.
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Bring almost to the boil, pour over
the egg mixture, whisking well.
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Return the custard to the saucepan and
whisk well over a moderate heat until the custard has thickened
slightly.
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Transfer to a bowl and cover the
surface with greaseproof paper to prevent a skin forming, leave to
cool.
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Toast the almonds in a dry frying pan,
stir, until they turn a golden brown.
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Allow to cool.
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Heat the sugar and water in a saucepan
until the sugar dissolves.
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Add the vanilla and apricots, and
cover with a lid, simmer 2-5 minutes until just softened.
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Drain the apricots, reserving 3 tbsp
of the syrup.
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Place the apricots in a glass serving
dish, scatter the biscuits over the apricots.
Serves 5
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You can purchase the above ingredients here
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