Published Friday, 09 August 2013
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For the base:
- 150g crushed amaretti biscuits
- 15ml Amaretto or almond liqueur
- 500g raspberries (reserve some for decorating the top)
- 15g icing sugar
- Juice of 1 lemon
For the Almond and Raspberry crème diplomat:
- 475ml whole milk
- 25g Amaretto or almond liqueur
- 1 vanilla pod, scraped out
- 100g golden caster sugar
- 4 eggs
- 25g cornflour
- 25g custard powder
- 30g butter
- 250ml whipping cream
- 250ml double cream
- Reserved raspberries
- 25g caramelized toasted almonds
- 10g freeze dried raspberries (available from Home Baking aisle in most top supermarkets)
- 60g broken meringue pieces or reserved amaretti biscuits
- Begin with the crème patisserie as this will need to cool before using.
- Place the milk into saucepan with the scraped vanilla pod and slowly bring to the boil.
- Meanwhile, in a mixing bowl, whisk the sugar, eggs, cornflour and custard powder till creamy.
- Pour half the boiled cream onto the egg and sugar mixture and whisky together.
- Then, pour the mixture back into the saucepan with the remaining milk.
- Keep whisking until the mixture thickens and bubbles away.
- After 5 minutes, you will have cooked out the cornflour and the mixture should now resemble crème patisserie, rich and thick.
- Whisk in the butter for an added luxury.
- Pour into a bowl and immediately place cling film on top - this will prevent a skin from forming.
- When cool, you can begin whisking the two types of cream. The reason for this is you don't want it to heavy hence using whipping cream and half double cream.
- Lightly whip the whipping cream and double cream together - don't be tempted to overwhip (it become thick and grainy) the cream as this will split when mixed with the crème patisserie.
- Gently fold in stages the whipped cream through the cold crème patisserie.
- Eat straight from the bowl or reserve in the fridge.
- To make the raspberry compote, take most of the raspberries and place into a bowl. Reserve some for the top of the pud.
- Add the icing sugar and lemon juice and crush lightly with a fork.
- Crush the amaretti biscuits into the bottom of the glasses and douse with the amaretto.
- Top with some of the raspberry compote.
- Ripple some more of the compote through the cream to give a raspberry ripple type effect.
- Spoon on the cream. You will have some left over, but this is lovely spooned into a ready made tart shell topped with fruits or placed into an ice cream container and freeze to make a semi freddo or ice cream parfait.
- Top the puds with the reserved raspberries, toasted almonds and freeze dried raspberries.
Amaretti Berri Sparkle
- 15 ml Creme de mure
- 10 ml Amaretto
- 25 ml Raspberry Puree
- 20 ml Gomme Syrup
- 5 ml Lemon Juice
- Top W/ Prosecco
- Add creme de mure, amaretto, puree and sugar syrup to your Boston glass, squeeze one lemon wedge in and fill with ice.
- Shake and strain into a chilled martini glass and top with a splash of Prosecco.
- Pick a fresh mint leaf, straighten and float on top of the cocktail.
© UTV News