Zuccotto amaretti to blancmange
Instructions
Prepare the blancmange the day before: crumble the almond paste with milk 200 g, dissolve it in water moderatissimo fire, then add a few drops of essence and isinglass, softened in water and wrung out.
Make sure that everything is completely dissolved, let cool until mixture begins to thicken, then mix it with the whipped cream very firm.
Clad in a mold to zuccotto, 1.
75 litres capacity, with slices of bread of Spain.
Brush strokes with Maraschino stretched with just as much water and fill the mold half Blancmange, a layer of sponge cake soaked in Spain, the rest of the blancmange and the leftover pan of Spain.
Keep the fridge at least zuccotto 8 hours; When serving, mounted in a warm water bath the egg whites with sugar and salt pizzichino; put the skullcap on a plate, rivestitelo with the meringue, sprinkle with almond flakes and doratelo in the oven at 250 degrees.
Ingredients and dosing for 12 persons
- For blancmange:
- 400 g of fresh cream
- 200 g of almond paste
- 50 g of milk
- 12 g of isinglass
- Few drops of almond essence
- To complete:
- 120 g of egg whites
- 90 g of sugar
- 50 g of maraschino
- 2 tablespoons of almond slivers
- Disc 1 of pan of spain (24 cm diameter)
- 1 pinch of salt