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apricot amp amaretto trifle RECIPES


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Apricot & Amaretto Trifle

  • Easy
  • Cooking Time: 20min
  • Preparation Time: 30min
  • Serves: 4 servings
Apricot & Amaretto Trifle

Ingredients:

To layer

  • 50 g flaked almonds
  • 200 g amaretti biscuits or finger biscuits
  • 60 ml amaretto liqueur
  • Ground cinnamon to dust

Crème Fraiche Amaretto Cream

  • 250 g crme fraiche or mascarpone or sour cream whipped
  • 250 g cream, whipped
  • 100 g castor sugar
  • 3 egg yolks
  • 2 gelatine leaves, soaked in water until soft
  • 30 ml amaretto liqueur

Apricot Compote

  • 1 can KOO Apricot Halves, juice reserved
  • 1 lemon, juice of
  • 1 cinnamon stick

Almond Sponge

  • 4 egg yolks
  • 4 egg whites
  • 75 g castor snow
  • 75 g ground almonds

Kitchen gadgets:

Flat swiss roll pan, sharp knife, saucepan, blender, whisk, deep serving bowl

Method:

  1. Sponge: Preheat the oven to 200°C. Line a flat swiss roll pan with non-stick baking paper Whisk the egg yolks and sugar to the ribbon stage. Stir the almonds into the yolk mixture. Whisk the egg whites until firm peak and then fold gently into the egg yolk mixture. Pour into a silicone paper-lined swiss roll baking sheet and evenly spread the mixture over the base. Bake for +/- 15 minutes. Turn the sponge out and remove the baking liner.
  2. Compote: Dice 4 - 5 of the apricots and set to one side. Place all the remaining apricots with the rest of the ingredients into a saucepan and set over a medium heat. Poach the fruit until it is tender. Remove the cinnamon stick. Place the cooked mixture into a blender or processor and blend until smooth. Pass through a strainer and then add the reserved diced apricots.
  3. Cream: Mix the crme fraiche and whipped cream together. Mix the soaked gelatine leaves into the liqueur. Whisk the yolks and sugar together to the ribbon stage over a double boiler. Gently melt the gelatin/liqueur and stir into the warm egg mixture. Fold the thick egg mixture into the cream mixture.
  4. To assemble: Cut a disc of almond sponge cake to fit the base of your serving bowl and sprinkle the amoretto liqueur over. Pour 2/3 of the apricot compote over the sponge, reserve the remainder to decorate the top. Crush the amaretti biscuits over the compote. Now spread the crme fraiche cream over. Decorate the top with dollops of reserved compote and some toasted almonds. Dust with a little ground cinnamon.:

Credit/Source:

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