Almond Cream (Crema Di Mandorle)
"Posted for the Zaar World Tour-Italy.
From the "Best of International Cooking" cookbook. I haven't tried this recipe. Prep time doesn't include refrigeration time."
photo by gailanng
- Ready In:
- 1hr 30mins
- Ingredients:
- 5
- Serves:
-
4-6
ingredients
directions
- Lightly grease a baking sheet; set aside.
- Melt butter in a small skillet over low heat. Add sugar; cook until golden brown, stirring constantly. Stir in almonds. Spread almond mixture on greased baking sheet; cool completely. Crush into crumbs.
- In a medium bowl, whip cream until stiff. Fold in brandy or liqueur. Reserve some of the crumbled almond mixture to sprinkle over the top of dessert. Fold remaining crumbs into whipped cream.
- Spoon into 4 to 6 dessert dishes. Sprinkle with reserved almond crumb mixture. Refrigerate until set.
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Reviews
-
Such delight, and all natural! I used Amaretto for the liqueur, and a whopping 1/3 cup of it. I think to achieve the desired consistency, you really have to crush the almond brittle smaller, than on the picture. -
On a sinful dessert calculus scale this hits about a 200. I'm registering as a serial offender. Made for PAC Spring 2010. -
WOW! WOW! WOW! WOW! WOW! WOW!!!! I'm not kidding! I'm just speechless. Crazies Cook for ZWT4 (-: And these girls CAN COOK!
RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
