John Myers
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Orange Salad with Amaretto Foam and Almond Biscuit
The perfect orange salad with amaretto foam and almond biscuit recipe with a picture and simple step-by-step instructions.
Almond biscuit
- 200 g Marzipan
- 2 tbsp Flour
- 2 tbsp Potato starch
- 3 Pc. Eggs
- 60 g Melt butter
Orange salad
- 100 g Sugar
- 6 Pc. Oranges
- 1 tbsp Orange liqueur
- 100 ml Water
Amaretto foam
- 50 ml Milk
- 50 ml Cream
- 1 tbsp Powdered sugar
- 1 tbsp Amaretto
Almond biscuit
- Preheat the oven to 180 degrees. Mix the marzipan, flour and starch together in a food processor with a knife insert. Then add the eggs. When the eggs have been absorbed by the mixture, add the warmed butter and stir in well. Spread the biscuit mixture on a baking sheet lined with baking paper and bake in the oven for about 15 minutes.
sugar syrup
- In the meantime, make a sugar syrup from the sugar with 100 ml of water by boiling it. Let cool down.
Orange salad
- Let cool down. Peel oranges so that no white skin remains. Cut the orange fillets from the skins. Pour into the cold sugar syrup. Enrich with orange liqueur. Arrange the orange salad in glasses.
Amaretto foam
- Use a magic wand to froth up the milk, icing sugar and amaretto again and again. Put foam on the orange salad. Cut the almond biscuit into strips, sprinkle with powdered sugar and serve with the orange salad.
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