Chocolate and amaretto terrine.
Ricetta di David Le Mottee
8 egg yolks.
2 oz of caster suger.
2fl oz of amaretto liqueur.
3/4pt of double cream, whipped.
4 oz of plan chocolate, chopped.
1 & 1/2 oz of amaretti bisduits, crumbled.
Preparazione → 15 min min
Cottura → 8 min min
1. Line a 600ml loaf tin with clingfilm.
Whisk the egg yolks and sugar in a bowl, set
over a pan of simmering water for 8 minutes until thick.
2. Off the heat, add the amaretto and whisk for 4 minutes.
3. Whisk in the cream, then fold in the chocolate and biscuits.
Spoon into the tin, cover with clingfilm and freeze for 12 hours.
4. Remove from the freezer about 15 minutes before
serving to soften slightly.
dolci November 18, 2011 15:22
Nessuno ha aggiunto questa ricetta ai propri 'Mi piace'.
Ancora nessun commento.