Berries With Almond Cream And Amaretti Recipes

MIXED BERRY ALMOND CREAM AND SPELT STACK

Steps:

• Cut the tofu in small pieces and place in a food processor. Add the soy milk, salt, almonds and maple syrup. Process until smooth. Refrigerate for 1 hour before serving. Store in the refrigerator for up to 3 days in an airtight container.
• In a small, heavy duty saucepan, combine the sucanat, soy milk, rice syrup, vanilla and salt. Bring to a boil, then reduce the heat and simmer for 3 minutes, whisking to prevent burning. In a small bowl, mix together the arrowroot with 1 tablespoon of water and add to the sauce. Simmer for an additional 2 to 3 minutes. Remove from the flame and whisk in the margarine. Store in your refrigerator for up 2 weeks in an airtight container.
• Preheat oven to 325 degrees. In a saucepan, heat the soy milk over medium heat, but do not boil. Add the sucanat and egg whites, and stir. Add the bananas and dried berries and stir. Remove from the heat. Place the spelt bread in a mixing bowl. Pour the soy milk mixture over the bread. Place the mixture in a nonstick loaf pan. Sprinkle with cinnamon. Bake approximately 50 minutes. Cool on baking rack for approximately 1 hour and then refrigerate for another hour. Cut loaf into 1/2-inch thick slices. Place slices on a nonstick cookie sheet in a preheated oven to broil or at 450 degrees for approximately 3 minutes or until warm. Place 1 slice on plate, top with 2 teaspoons almond-soy cream and 4 sliced strawberries, arrange another slice on top and add 2 teaspoons almond-soy cream and sliced strawberries. Drizzle with caramel sauce and 1 teaspoon chopped nuts. For a real decadent treat, add a scoop soy frozen dessert on top layer.

BAKED NECTARINES & RASPBERRIES WITH ALMONDS & HONEY

Steps:

• Mix the wine and honey, and stir to dissolve. Halve and stone the nectarines, and place them, flesh-side up, in a medium ceramic baking dish. Crush the biscuits well, then add the yolk, 2 tbsp of the wine mixture and the flaked almonds. Mix together, then spoon into the nectarines where the stones were. Use all of the mixture.
• Scatter the sugar over the nectarines, then top each mound of biscuit mixture with a little knob of butter. Pour the remaining wine and honey around - but not over - the fruit, add 1 tbsp water, then tuck in the vanilla pod. Can now be chilled for up to 4 hrs.
• Heat oven to 180C/160C fan/gas 4. Bake the nectarines for 30 mins until the fruit is soft and the biscuit filling is crisp and golden. Carefully stir the raspberries through the pan juices, then leave to cool for 15 mins before serving with cream.

STRAWBERRIES & MASCARPONE CREAM WITH AMARETTI COOKIES

Steps:

• Strawberries:.
• Macerate strawberries in vinegar and sugar for at least half an hour, stirring from time to time.
• Prepare Mascarpone Cream:.
• Beat egg yolks with sugar until ribboning and very pale yellow.
• Fold in Amaretto and then Mascarpone cheese.
• Add almond pieces, gently.
• Whisk whipping cream into soft peaks and fold into the Mascarpone mixture.
• Serve in martini glasses or use a trifle dish.
• Layer by placing the cookies first, then the cream and then top with strawberries.

LEMON AND AMARETTI SEMIFREDDO WITH RASPBERRY SAUCE

Steps:

• Puree raspberries with syrup in blender. Strain puree into medium bowl; discard seeds. Cover; chill. (Can be made 2 days ahead. Keep chilled.)
• Line 7- to 8-cup loaf pan or other mold with 2 layers of plastic wrap, leaving long overhang. Freeze pan. Using electric mixer, beat egg whites in medium bowl until soft peaks form. Add 1/4 cup powdered sugar; beat until stiff but not dry. Using same beaters, beat cream and remaining 3/4 cup powdered sugar in large bowl until peaks form. Fold in lemon peel and cinnamon. Fold large spoonful of cream mixture into whites, then fold whites back into cream in 2 additions. Fold in 3/4 cup amaretti. Transfer mixture to prepared pan. Cover with plastic wrap overhang, then foil. Freeze at least 4 hours. (Can be made 2 days ahead. Keep frozen.)
• Remove foil and open plastic. Turn semifreddo out onto platter. Remove pan; peel off plastic. Sprinkle with remaining 1/4 cup amaretti. Serve semifreddo with sauce.