Chocolate Sformato With Amaretto Whip Cream
Serves: 3
Darlene Legros
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
2 cups
Whole Milk (divided)1 cup
Sugar1 tsp
Vanilla1 cup
Toasted Sliced Almonds1 cup
Whipping Cream1 tbsp
Powdered SugarDirections:
1
Preheat the oven to 350 degrees F
2
In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla
3
Bring to a simmer and stir until the sugar is dissolved
4
Remove from the heat
5
Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes
6
Combine the cold milk and gelatin with the hot milk and sugar
7
Stir to dissolve the gelatin, about 5 minutes
8
(Heat the milk gently if the gelatin is not dissolving easily
9
) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs
10
Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher
11
Meanwhile, melt the chocolate over a double boiler
12
When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture
13
Pour the mixture into a buttered 2-quart casserole dish
14
Sprinkle the top with the almonds
15
Place the casserole dish in a larger dish or roasting pan
16
Add hot water to the outer pan until the water comes halfway up the sides of the baking dish
17
Bake until the sides are firm and the center is jiggles slightly, about 1 hour
18
Remove from the oven and let cool for at least 30 minutes
19
Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer
20
Add the sugar and almond liqueur and whip to combine
21
Spoon the sformato into individual serving bowls and dollop the top with the almond liqueur whip cream