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An amarena of amarenas

An amarena of amarenas

By: anny78
Ingredients

For the biscuit base

5 egg yolks

150g sugar

4 egg whites

100g flour

Seeds of ½ a vanilla pod. 

For the amarena custard

25g farina

250ml milk

3 egg yolks

Seeds of ½ vanilla pod

75g sugar

2-3 spoonfuls of Fabbri Amarenas (fruit and syrup) 

For the decoration

100 ml cream

Fabbri Mint syrup

Dark chocolate (70% cocoa solids)

Fabbri Amarena (fruit and syrup)

Time

20 - 60 minutes

Serves

x 2

 

Method

AMARENA CUSTARD. Put the milk (except ½ glass) in a large pan with the seeds of ½ a vanilla pod and bring to the boil. Remove from the heat and leave to infuse for about 10 minutes. In a separate bowl, beat the egg yolks with the sugar until the mixture is pale and foamy. Keep beating as you pour in the milk, and then gradually add the sifted flour. Remove the vanilla pod and pour the mixture back into the pan. Bring to the boil again, stirring all the time. Leave to simmer on a low heat for a few minutes, and whisk continuously to avoid lumps. Add the ½ glass of cold milk to the custard.  Turn off the heat and leave to cool. When the custard has cooled, add the amarenas and syrup and stir well.

BISCUIT BASE. Beat the egg yolks with the sugar and vanilla seeds. Whisk the egg whites until stiff and gently fold them into the egg and sugar mixture. Gently fold in the sifted flour. Line a 25x35cm rectangular baking tray with baking paper (wet the baking paper and then squeeze out the excess liquid to make it fit better) and pour in the mixture. Bake in a pre-heated oven at 220°C for 6-7 minutes until the surface is slightly golden. Remove from the oven and cut out four circles, roughly 7 – 8cm in diameter, two strips of pastry (about 12cm long and 1cm wide), one strip (about 10cm long and 1.5cm wide) and a leaf. Dunk 2 biscuit circles in the amarena syrup, spread them with custard and place a disc without amarena syrup on top of each one. Place them on a serving plate. Cover both with cream and halved amarenas to look like 2 cherries, and use the 12cm strips of pastry as the stalks. Use the 10cm strip of pastry to attach the leaf. Whip the remaining cream with Fabbri Mint syrup to give it a green color and spread it over the leaf. Finish the decoration with melted dark chocolate.

Recipe by anny78