This decadent Crema di Amaretto flaunts the delicious versatility of the Italian almond liqueur.
6 large egg yolks
¼ cup sugar
½ cup amaretto
1 cup heavy cream
Lightly toasted slivered almonds and dark chocolate shavings, for garnish
In the top of a double boiler (off of the heat) whisk together the egg yolks, sugar and Amaretto until lightly colored and frothy. Set the pan over simmering water (don’t let the bottom of the pan touch the water) and whisk until the mixture thickens to the point where it will coat the back of a spoon (about 8 to 10 minutes).
Remove the mixture from heat and transfer to a bowl. Let cool and refrigerate until thoroughly chilled, at least 30 minutes.
In a large bowl using an electric mixer, whip the cream until stiff peaks form. Fold in the chilled amaretto mixture. Distribute the mixture evenly among long-stemmed wine goblets and keep refrigerated until ready to serve. Right before serving, garnish with toasted almond slivers and chocolate shavings.
Reprinted with permission from Whatever Happened to Sunday Dinner by Lisa Caponigri. Published by Sterling Epicure