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Almond and Fabbri Amarena Chessboard

Almond and Fabbri Amarena Chessboard

By: Rino84
Ingredients

Almond mousse

200 g milk 

200 g cream 

3 eggs 

1 teaspoon of almond essence 

100 g almond syrup 

60 g sugar 

3 sheets of gelatin

Amarena mousse

200 g milk 

200 g cream 

3 eggs

100 g Fabbri Amarena syrup 

100 g Fabbri Amarenas 

60 g sugar 

3 sheets of gelatin

Time

More than 1 hour

Serves

x 6

 

Method

Amarena Mousse: Purée the Fabbri amarenas in a blender. Put the amarena syrup, milk and amarena purée in a saucepan and bring to the boil. Stir in the gelatin (having previously soaked it in cold water and then squeezed out the excess liquid) and leave to cool. Beat the eggs with the sugar in a bowl. Whip the cream in a separate bowl and then add it to the eggs, followed by the milk. Pour the mixture into a tall rectangular container and leave in the freezer for 6 hours.

Almond Mousse: Put the milk in a saucepan with the almond milk and almond essence and bring to the boil. Stir in the gelatin (having previously soaked it in water and then squeezed out the excess liquid) and leave to cool. Beat the eggs with the sugar in a bowl. Whip the cream in a separate bowl and add it to the eggs, followed by the milk. Pour the mixture into a tall rectangular container and leave in the freezer for 6 hours. Cut the almond and amarena mousses into 2cm x 2cm pieces and arrange them in the rectangular container like a chessboard. Put the mousse back into the freezer for 4 hours, cut into slices and serve at 4 – 5°C.

Recipe by Rino84