Los amaretti son pasteles dulces y ligeramente amargos, elaborados con azúcar, clara de huevo, almendras dulces y amargas. Dependiendo de la consistencia tenemos dos versiones diferentes de amaretto:
Amaretto seco (tipo Saronno): es crujiente y quebradizo, tiene forma redondeada aplanada, superficie agrietada, estructura interna de panal, color ámbar.
Amaretto blando (tipo Sassello): de consistencia suave y espumosa, con forma redondeada bastante hinchada en el centro.
Amaretti are sweet and slightly bitter pastries, made with sugar, egg white, sweet and bitter almonds. Depending on the consistency we have two different versions of amaretto:
Dry amaretto (Saronno type): it is crisp and brittle, has a flattened round shape, cracked surface, internal honeycomb structure, amber color.
Soft amaretto (Sassello type): soft and frothy in consistency, with a rounded shape that is quite swollen in the center.
para 4 personas.
- 4 amaretti
- 200 g de helado de melocotón
- 100 g de oscuro de chocolate
- 2 dl de crema fresca
- 1 melocotón
- 1 cucharada de azúcar glas
for 4 persons.
- 4 soft amaretti cookies
- 200 g of peach ice cream
- 100 g of dark chocolate
- 2 dl of fresh cream
- 1 peach
- 1 tablespoon icing sugar
Preparación: 15 '+ Cocción: 5'
Prepara la salsa.
- Rompe el chocolate y ponlo en una cacerola con 1 taza de crema.
- Coloque la cacerola dentro de una segunda cacerola más grande con 2-3 dedos de agua adentro.
- Derretir el chocolate lentamente al baño María, removiendo constantemente, hasta obtener una crema perfectamente homogénea.
- Rellena los macarrones. Apaga el fuego debajo del chocolate derretido.
- Divide los macarrones por la mitad con el cuchillo.
- Tomar una bola de helado con el dispensador o con una cuchara y colocarla sobre la base del amaretti; luego ciérralos con la tapa y guárdalos en el congelador mientras terminas de preparar la receta.
- Completar y servir.
- Lavar muy bien el melocotón, cortarlo por la mitad y quitar el hueso. Córtalo en gajos.
- Montar la nata fría con una batidora eléctrica junto con el azúcar glass.
Unte la crema de chocolate en el fondo de 4 platos de postre. - Coloca 1 amaretto relleno de helado en el centro de cada plato y decora con unos mechones de crema batida y unas rodajas de durazno.
- Ya sean suaves:
para esta receta use amaretti suave de Sassello (SV) o los tradicionales de Cerdeña. - Si desea acentuar el sabor, perfume el croma de chocolate con 1-2 cucharadas de licor de amaretto y espolvoree los platos con un poco de amaretto seco desmenuzado.
Preparation: 15 '+ Cooking: 5'
Prepare the sauce.
- Break the chocolate and put it in a saucepan with 1 cup of cream.
- Place the saucepan inside a second larger saucepan with 2-3 fingers of water inside.
- Melt the chocolate slowly in a water bath, stirring constantly, until you get a perfectly homogeneous cream.
- Fill the macaroni. Turn off the heat under the melted chocolate.
- Divide the macaroni in half with the knife.
- Take a scoop of ice cream with the dispenser or with a spoon and place it on the base of the amaretti; then close them with the lid and store them in the freezer while you finish preparing the recipe.
- Complete and serve.
- Wash the peach very well, cut it in half and remove the pit. Cut it into wedges.
- Whip the cold cream with an electric mixer together with the icing sugar.
Spread the chocolate cream on the bottom of 4 dessert plates.- Place 1 ice cream filled amaretto in the center of each plate and decorate with a few strands of whipped cream and a few peach slices.
- Whether they are soft:
for this recipe use mild amaretti from Sassello (SV) or the traditional ones from Sardinia.- If you want to accentuate the flavor, perfume the chocolate chroma with 1-2 tablespoons of amaretto liqueur and sprinkle the dishes with a little dry crumbled amaretto.
El artículo original ha sido publicado en mi blog en italiano Il Mondo dei Dolci como consecuencia de mis varios años de residencia en aquel país europeo.
He publicado más de 5.000 recetas en el mismo así que si se animan a traducirlas y a modificar algunos de los ingredientes, afines a cada país, pueden hacerlo libremente.
The original article has been published on my blog in Italian Il Mondo dei Dolci as a result of my several years of residence in that European country.
I have published more than 5,000 recipes in it so if you dare to translate them and modify some of the ingredients, related to each country, you can do it freely.
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That looks like soft creamy and tasty ice cream 🤗
Indeed it is @dalersilfver with the addition of fruit flavor.
Wow, so yummy! :) I will definitely try this recipe! Thanks for sharing with us
Thank you @delilhavores for participating and commenting on the contents of my blog.