Amaretto Syllabub Food

AMARETTO CUSTARD BERRY PARFAITS

Amaretto Custard Berry Parfaits image

As if you need a reason to assemble a parfait, this indulgent custard concoction is an attractive way to sweeten the meal. -Susan Jordan, Roseburg, Oregon

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/3 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2-3/4 cups 2% milk
4 egg yolks, beaten
2 teaspoons unsalted butter
1 teaspoon Amaretto
1/2 teaspoon vanilla extract
1 cup sliced fresh strawberries
1 cup fresh raspberries
4 whole fresh strawberries

Steps:

In a large heavy saucepan, combine sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the butter, Amaretto and vanilla. Cool to room temperature., Transfer custard to a small bowl; press waxed paper onto surface of custard. Refrigerate until chilled. , Just before serving, spoon 1/4 cup strawberries into each of four parfait glasses. Layer each with 1/3 cup custard, 1/4 cup raspberries and 1/3 cup custard. Top each with a whole strawberry. ,

Nutrition Facts : Calories 279 calories, Fat 10g fat (5g saturated fat), Cholesterol 222mg cholesterol, Sodium 167mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 3g fiber), Protein 9g protein.

CACHACA AND LIME SYLLABUB

Cachaca and Lime Syllabub image

Provided by Food Network

Categories dessert

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

5 un-waxed limes
2 1/2 cups double cream or heavy cream
4 tablespoons caster sugar
5 tablespoons Cachaca*

Steps:

Serving suggestion; biscuits Zest the limes using the fine side of a grater and reserve the zest. Squeeze the juice from 1 lime and set aside. Thinly slice the remaining limes. In a mixer fitted with the balloon whisk attachment, whip the cream and sugar together until well combined. Slowly add the Cachaca, and whip again for another 1 to 2 minutes. Add the lime zest and juice, and continue beating again until soft peaks are formed. Pour cream mixture into a large glass bowl and place in the freezer for 30 minutes. Then remove from the freezer and place in the refrigerator for another 10 minutes. Dress with the lime slices and serve with biscuits.

LIMONCELLO SYLLABUB WITH CRUSHED AMARETTI COOKIES

Limoncello Syllabub With Crushed Amaretti Cookies image

This sounds wonderful and looks really fancy without all that much effort. I originally found this recipe in the UK cooking magazine Olive. Cooking time includes the 1hr chilling time.

Provided by Sarah_Jayne

Categories Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

2 lemons, juice and zest of
2 1/2 fluid ounces limoncello
10 1/2 fluid ounces heavy cream
3 1/2 ounces caster sugar
12 amaretti cookies

Steps:

Mix the lemon juice, most of the zest and the limoncello together.
Pour the cream into a large bowl and softly whip with the sugar.
Drizzle in the lemon mixture and whisk until incorporated.
Divide between 6 small glasses and refrigerate for at least an hour.
Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
If you like, serve each with a whole cookie on the side.

Nutrition Facts : Calories 327.7, Fat 21.3, SaturatedFat 12.7, Cholesterol 120.1, Sodium 52.5, Carbohydrate 32.2, Fiber 0.3, Sugar 22.6, Protein 3.5

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You can either make this in a food mixed using the balloon whisk, or using a hand held mixer. Either way, be sure to don an apron and start whisking on your lowest setting. I never manage to get above my second setting as I prefer to eat this rather than wipe it off the kitchen tiles but you may be luckier.
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