Pudding with amaretto
Instructions
Place to soften the isinglass.
Meanwhile pounded the macaroons with meat tenderizer to reduce them to dust.
Put the milk, heat in a saucepan with the vanilla essence and the sugar; bring it to a boil, then remove from heat.
Shelled eggs by dividing the egg whites the egg whites from the yolks.
Put the yolks in a bowl with the flour: stir with a wooden spoon to dissolve any lumps, then beat with a whip for a while.
Add the amaretti powder and softened the mixture with the kirsch.
Finally diluted with milk, in which you will have already disbanded the isinglass well squeezed and shuffled slowly, mixing well ingredients.
Grease with butter a round pudding mold with the center hole, pour the mixture and even out the surface with the back of a spoon.
Cook in a Bain-Marie in the oven for 1 hour.
Then, as soon as the pudding will have declined, put it in the freezer for 3 hours.
When serving the cake upside down on a plate, dipping before the mold for a few seconds in boiling water.
Ingredients and dosing for 6 persons
- 2 sheets of isinglass
- 100 g of amaretti biscuits
- 50 cl of milk
- 1 ampoule of vanilla essence
- 200 g of sugar
- 4 eggs
- 1 tablespoon of flour
- 1 dram of kirsch
- To grease the mold:
- Butter