in Dessert Recipes

Amarettini Champagne Cream

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Ingredients for 6 servings:

  • 4 sheets of white gelatin
  • 60 amaretti
  • 300 ml cream
  • 2 tbsp Amaretto, aging. Amaretto syrup
  • 150 ml champagne or sparkling wine
  • Amaretti
  • Cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Soak the gelatine in cold water. Grind the amaretti biscuits very finely in a food processor or, alternatively, in a freezer bag using a meat mallet or similar tool. Whisk the cold cream until stiff peaks form. Squeeze out the gelatine well. Using a hand mixer on the lowest setting, stir the amaretto and 2 tablespoons of champagne into the cream for about 10 seconds. Fold in the remaining champagne. Then fold in the dissolved gelatine and the ground amaretti biscuits. Pour the finished mixture into a bowl or glasses and refrigerate for about 2 hours to set. Decorate the cream with cocoa powder and amaretti biscuits before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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