Amaretti semifreddo rum chestnut
Instructions
Boil the chestnuts in boiling milk sweetened by 150 g caster sugar.
Once cooked, pass through a food mill by adding a few spoonfuls of the cooking milk, then mix the mashed potatoes with amaretti, half a small glass of mixed liquor, chocolate pieces and finally the whipped cream very firm.
Prepare a wet boiling for 2 minutes 100 g water, 100 g sugar and 100 g of mixed liquor.
Cut the sponge into Spain with which rivestirete a mold for 1 litre of skullcap and a half of capacity.
Brush strokes with the wets, then fill the mould with the mashed chestnuts, cover with remaining slices of bread of Spain, which are soaked, then passed in the refrigerator for 8 hours.
When serving, whip the egg whites with a pizzichino of salt, then add, always working with a whip, remaining granulated sugar (100 g) icing, and making them fall gradually from sieved.
At the end you will have to obtain a glossy meringue and compact.
Put the skullcap on a plate from oven, pennellatelo externally with bagna remained, spread it with the meringue, covering it (not formed a smooth but formed spikes and ripples), finally pass in oven at 170 degrees for the time necessary to get to a golden brown baked meringue.
Serve immediately.
Ingredients and dosing for 10 persons
- 400 g of blanched and peeled chestnuts
- 350 g of granulated sugar
- 300 g of whipping cream
- 100 g of egg whites
- 100 g of icing sugar
- 80 g of amaretti biscuits
- 50 G = = Chocolate
- Disc 1 of pan of spain (20 cm diameter)
- 50 cl of milk
- 1 pinch of salt
- Mixed liquor (amaretto and rum)