Amaretto Creme Food

AMARETTO CRèME BRûLéE

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• In a saucepan, bring cream, amaretto, and almond extract to a boil.
• Meanwhile, whisk egg yolks with 1/2 cup granulated sugar. Slowly whisk the hot cream into the egg yolk mixture until well blended, gradually adding the hot liquid so the eggs don't cook.
• Place 6 to 8 shallow individual 6- to 8-ounce baking dishes in a large baking or roasting pan.
• Pour cream mixture into the baking dishes. Pour boiling water into the baking dish to about halfway up the small baking dishes.
• Carefully place the pan in the oven. Bake for about 20 minutes, or until the centers barely move. You may have to adjust the baking time, depending on the size/depth of the baking dishes.
• Cool the crème brûlée, then chill for about 4 to 6 hours or overnight.
• Sprinkle each crème brûlée with 2 to 3 teaspoons of sugar.
• Carefully torch to melt the sugar, moving and taking care not to burn. Or, place under the broiler, turning and watching very closely, until sugar turns a darker brown, about 1 1/2 to 2 minutes. A cooking torch is good to have if you make this often. You have much more control on melting the sugar, which forms the famous crust.
• Top each crème brûlée with a sprig of mint and sliced toasted almonds if desired.

AMARETTO CREME

Steps:

• Mix the mascarpone, yoghurt, sugar & lemon juice, using an electric mixer, until well combined.
• Fold in the whipped cream.
• Place the amaretti biscuits in a zip lock and bash or roll with a rolling pin until broken up.
• Mix the broken up amaretti biscuits with the amaretto liqueur and fold into the cream mix.
• Place in a large serving bowl, dust with cocoa and garnish with whole amaretti buiscuits.
• Alternatively you can divide it into 8-10 single servings in a pretty glass (martini glas for example), dust it with cocoa and garnish with amaretti biscuits.
• If you don't serve it immidiately, refridgerate.

SAVOURY AMARETTO CREAM SAUCE

Steps:

• In a large frying pan over medium heat, sauté garlic and onion in oil until tender.
• Add Amaretto, simmer till reduced by half.
• Add chicken stock, simmer till reduced by half.
• Add whipping cream, simmer till reduced by half or till desired thickness is reached.
• Serve over chicken cutlets, pasta, etc, or put into a small pitcher on the table for guests to self-serve. Garnish each serving with fresh chives if desired.

AMARETTO FREEZE

Steps:

• Combine first 3 ingredients; stir well to combine. Position knife blade in food processor bowl; add one'third of ice cream mixture and process untile smooth. Transfer ice cream mixture to a freezer container. Repeat procedure twice. Freeze until firm.
• Serve in brandy snifters or wine glasses. Top each serving with a sprinkle of nutmeg.