The amaretti pudding is a creamy and fragrant dessert, enriched by the unique flavor of amaretti cookies. Made with a base of milk, eggs, and flour, it is made even tastier by the addition of amaretto cookies and a touch of kirsch. An irresistible dessert, to be enjoyed cold and decorated with crumbled amaretti.
Soak the gelatin sheets
Meanwhile, crush the amaretti with a meat mallet until reduced to powder
Place the milk in a saucepan with vanilla essence and sugar; bring to a boil then remove from heat
Shell the eggs separating the whites from the yolks
Put the yolks in a bowl with the flour: mix with a wooden spoon to dissolve all lumps then beat with a whisk for a moment
Add the amaretto powder and soften the mixture with the kirsch
Finally dilute everything with the milk in which you have already dissolved the well-squeezed gelatin and mix gently merging the ingredients well
Grease a round pudding mold with a central hole with butter, pour in the mixture and smooth the surface with the back of a spoon
Cook in a bain-marie in the oven for 1 hour
Then as soon as the pudding has cooled down, put it in the freezer for 3 hours
At the time of serving, turn the dessert onto a plate, immersing the mold first for a moment in boiling water
Stampo per budino
Store the amaretti pudding in the refrigerator for up to 3 days.
The amaretti pudding is a traditional Italian dessert, perfect to serve as a dessert after a meal.
Italy
| Energy (kcal) | 180.9 |
| Carbohydrates (g) | 37.89 |
| of which Sugars (g) | 36.87 |
| Fat (g) | 1.51 |
| of which Saturates (g) | 0.19 |
| Protein (g) | 3.75 |
| Fiber (g) | 0.35 |
| Sale (g) | 0.03 |
