The key ingredient here is the beautiful, crunchy amaretti
biscuit which comes from Lombardy.
Savor the sweet and savory aromas of the OriginalLine Holiday Limited Editions with Vanilla Amaretti
, Ciocco Ginger, and Vanilla Cardamom or indulge in the first VertuoLine(TM) Limited Edition Grand Cru, Swiss Chocolate, for a large-cup coffee unlike the rest-- perfect for holiday gatherings or a cozy night at home.
350g ricotta 150g whipping cream 80g icing sugar 50ml dark rum To serve 1 jar preserved cherries or other soft fruit Handful of Amaretti
Layer upon layer of brandy, rum, creamy custard, fruit, amaretti
biscuits and Madeira cake is finally topped with a smug lemon syllabub and a cluster of roses.
The new range also includes sinfully delicious Panna Cotta and Amaretti
INGREDIENTS: 2 Williams pears, peeled, halved and cored 100g unsalted butter, diced 200g soft brown sugar 1/2 cinnamon stick 1 vanilla pod, de-seeded 100ml Marsala wine 1/2 lemon, juiced 200g mascarpone 25g icing sugar Small handful of amaretti
biscuits, bashed in a bag with a rolling pin HEATHER HOOD CARAMELISED PEARS WITH MARSALA, MASCARPONE AND AMARETTI
CRUMB Serves: 4 Prep time: 15 minutes Cook time: 15 minutes METHOD: Heat a non-stick, oven-proof pan over a high heat and add the sugar, butter and cinnamon stick.
Layered Blackberry and Yoghurt Cream Ingredients (makes 6) 50g sugar 50g water 1 cinnamon stick 1 star anise 1 punnet of blackberries 150g thick luxury vanilla yoghurt 8 crushed Amaretti
biscuits 3 tbsp runny honey Method 1.
For the amaretti
cookie crumble: Preheat oven to 325 degrees.
The crunchy Amaretti
biscuits and Amaretto liqueur in the recipe add a delicious bitter almond flavour to cut through the creaminess of the pudding.
Cheshire Farm's Amaretto Liqueur ice cream, scattered with crushed amaretti
biscuits makes an indulgent end to any meal.
Ingredients: Extra virgin olive oil (mild, not peppery); 50g amaretti
biscuits, crushed; 300g whole shelled hazelnuts (unblanched); 250g high quality dark chocolate; 200glight muscovado sugar; 4tbsp brandy; grated zest and juice of 1 large orange; 100g pine nuts, lightly toasted; 6 large free-range eggs, separated; 50g self-raising flour
Serves 6 Preparation time: 10 minutes Cooking time: 30 minutes Ingredients: 4 ripe peaches or nectarines, halved and stoned 150ml ( 1/4pt) Carnation condensed milk 300ml ( 1/2 pt) whipping cream 75g (3oz) amaretti
biscuits, crushed 50g (2oz) pistachio nuts, shelled and roughly chopped Method: Preheat the oven to 180degC, 350degF, gas mark 4.