John Myers
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Citrus Fruits, Basil Cream, Amarettini
The perfect citrus fruits, basil cream, amarettini recipe with a picture and simple step-by-step instructions.
Citrus fruits
- 2 Oranges
- 2 Limes
- 2 tbsp Raw cane sugar
- 4 tbsp Cointreau
Basil cream
- 1 bunch Basil
- 2 tbsp Water
- 2 tbsp Raw cane sugar
- 200 g Cream
- 200 g Quark semi-fat
- 200 g Sour cream
Otherwise
- 100 g Amarettini
Citrus fruits
- Peel the oranges and limes with a very sharp knife so that no white skin can be seen. Then cut the fillets out of them, collecting the juice. Put the fillets in a bowl.
- Bring the sugar with the captured juice to the boil in a saucepan, make sure that the sugar has completely dissolved, then remove from the stove, add the Cointreau, stir and pour over the fillets and allow to cool well, preferably overnight .
Basil cream
- Pluck the leaves from the basil and cut into fine strips. Bring the water and sugar to the boil in a saucepan, again making sure that the sugar has completely dissolved. Now remove from the heat and add the basil and cream, leave to cool well in the refrigerator overnight.
- The next day, strain the basil cream over a sieve and beat until stiff, stir in the quark and sour cream.
Assembly and finish
- 4 Prepare dessert glasses. First roughly crumble a layer of Amarettini into each glass, then pour some of the citrus fruits over it and then pour a layer of cream over it, repeat everything until the glass is full. Let it sit in the refrigerator for at least 3 hours, don’t forget to cover.
- To serve, decorate each with an amarettino and basil.
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