Frozen Amaretto Cream Baskets With Berries Recipes

FROZEN AMARETTO SOUR

Steps:

• Pour sweet and sour mix and lemon-lime beverage separately into empty ice cube trays and freeze until solid, about 6 hours.
• Remove frozen cubes from trays.
• Combine cubes, amaretto, and cherries in blender; blend on high until smooth.

BERRIES WITH ALMOND CREAM AND AMARETTI

Steps:

• In a medium bowl add the berries and douse with the liqueur. Sprinkle with 1 tablespoon of sugar and let the berries macerate to get their juices flowing.
• In a large bowl, add the cream, 2 tablespoons of the remaining sugar and almond extract. Beat the cream with a whisk or electric beater until the cream forms peaks.
• Serve the berries in dessert dishes topped with whipped cream and crushed amaretti cookies.

FROZEN AMARETTO CREAM BASKETS WITH BERRIES

Steps:

• Line baking pan with foil. Using electric mixer, beat cream cheese in medium bowl until smooth. Beat in 1/2 cup sugar, then amaretto. Using same beaters, beat cream in large bowl until peaks form. Fold cream into cheese mixture in 2 additions. Drop cheese mixture in 6 mounds into prepared pan. Using back of spoon, make depression in center of each mound, pressing to form 3- to 4-inch-diameter baskets. Freeze baskets until firm, about 2 hours, or cover and keep frozen up to 3 days.
• Combine strawberries, blueberries, raspberries, and remaining 1/4 cup sugar in medium bowl. Toss to blend. Let stand to release juices, tossing occasionally, about 30 minutes.
• Place 1 basket on each of 6 plates. Spoon berries and juices into each.

AMARETTO STRAWBERRIES

Steps:

• Wash and hull strawberries; drain. In a large bowl, marinate strawberries in Amaretto liqueur overnight. Serve over ice cream and sprinkle with slivered almonds.

FRESH STRAWBERRIES & AMARETTO CREAM PIE

Steps:

• Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners' sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally., Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set., In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners' sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.

FROZEN AMARETTO SOUFFLE

Steps:

• Prepare collar for 2-quart souffle dish by cutting strip of foil long enough to wrap around dish with some overlap.
• Fold in half lengthwise.
• Generously butter one side and sprinkle with sugar.
• Wrap around dish, buttered side in, letting foil extend 3½ inches above rim.
• Secure tightly with string.
• Add 1½ cups sugar, eggs and yolks to top of double boiler set over warm (not hot) water over low heat and stir constantly with whisk or rubber spat-ula until just warm, about 12 minutes.
• Transfer egg mixture to large bowl of electric mixer and beat until stiff, about 10 minutes.
• Blend in amaretto.
• Whip cream in another large bowl until soft peaks form.
• Gently fold cream into egg mixture, blending well.
• Pour souffle into prepared dish.
• Freeze until firm and set, at least 5 hours.
• To serve, let souffle soften in refrigerator 15 minutes.
• Spoon souffle onto individual plates.
• Garnish with fresh fruit and mint sprigs.