- Caster sugar - 155 g
- Almond powder - 140 g
- Egg white - .4pcs
- Caster sugar - 50 g
- Icing sugar - Qs
- semi-candied orange - 70g
The previous day, using a blade, mix the caster sugar with the powdered almonds and the orange semi-candied.
Add 2 egg whites, and then mix well in order to obtain a smooth paste.
Whisk the two remaining whites and 50 g sugar until very firm. Add the whites to the almond paste, mix until
thoroughly mixed together. Pipe small balls onto Silpat®.
Sprinkle with icing sugar and leave to dry for a night.
The following day, using fingertips, pinch the amaretti to give shape. Bake at 180°C for 8 to 10 mins.
Confectioner''s cream for trifle
- Whole milk - 450g
- Whipped cream - 50g
- Starch - 25g
- Flour - 15g
- Egg yolk - 60g
- Caster sugar - 100g
- Vanilla pods - 1g
- Whipped cream - 180g
- Lemon semi-candied sticks - 20g
Bring the milk and cream to a boil, infuse vanilla pod.
Using a whisk, mix the starch, sugar and egg yolks and mix with the hot milk. Bring to the boil and boil for
3 mins stirring constantly, then cool rapidly. When cold, add the whipped cream and the lemon semi-candied and assemble.
Morello cherry compotee
- Frozen fruit purée 100% : Pomegranate - 800g
- Frozen fruits IQF : Morello cherry - 200g
- Caster sugar - 120g
Heat the puree with the caster sugar (120 g) and the spices.
Leave to infuse 15 mins.
Dilute the starch in a little cold water.
Pour the diluted starch into the cherry juice, bring to the
boil. Pour in the pectin and sugar mixture, bring to the boil,
and add the Morello cherry. Keep refrigerated and set for assembling.
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