Hazelnut Amaretto Mousse Recipes
AMARETTO SYLLABUB
This is really an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur used makes it Italian in the extreme. The crumbled Amaretti biscuits give a trifle-like contrast of soaked sponge and soft cream. Utterly delicious, and the work of moments to make, this is something you can pull out anytime you want to end a dinner party with aplomb.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
- Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.
- Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).
- Divide the syllabub between the glasses on top of the crumbled biscuits.
- Crumble another macaroon or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.
HAZELNUT DOME CAKE
Categories Cake Milk/Cream Food Processor Mixer Chocolate Egg Dessert Bake Freeze/Chill Almond Amaretto Chill Hazelnut Simmer Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 19
Steps:
- Make cake:
- Preheat oven to 350°F. Spray 15x10x1-inch baking sheet with vegetable oil spray. Line with parchment paper. Butter parchment. Combine nuts, sugar and flour in processor. Process until nuts are finely ground. Beat egg whites in large bowl until stiff peaks form. Fold nut mixture into whites in 3 additions (whites will deflate). Spread on prepared baking sheet. Bake until cake starts to pull away from sides of baking sheet and is light golden on top, about 35 minutes (cake will be slightly moist). Cool cake 10 minutes.
- Line large baking sheet with parchment paper. Invert cake onto parchment. Cool cake completely.
- Make chocolate ganache:
- Place chocolate in large bowl. Bring cream to simmer in heavy medium saucepan. Pour over chocolate and whisk until smooth. Chill until firm enough to spread, at least 6 hours or overnight. (Cake and chocolate ganache can be made 1 day ahead. Cover cake tightly with plastic wrap; leave at room temperature. Keep ganache refrigerated. Let stand at room temperature until spreadable.)
- Make hazelnut cream:
- Beat cream in large bowl until soft peaks form. Gradually add sugar and 1/4 cup amaretto, beating until stiff peaks form. Fold in chopped hazelnuts and chocolate.
- Line 2-quart bowl with plastic wrap, overlapping sides by 2 inches. Cut cake lengthwise into 1/3-inch-wide slices. Line bowl with cake, placing slices cut side down and tightly side by side in single layer, trimming to fit and completely covering bowl (if cake slices break, piece together to fit). Brush cake with 1 1/2 tablespoons amaretto. Spread ganache over cake, covering completely. Spoon hazelnut cream into center; smooth top. Cover filling with cake, placing slices side by side, fitting tightly together and trimming to fit. Brush with 1 1/2 tablespoons amaretto. Cover; chill at least 4 hours and up to 3 days.
- Uncover cake. Invert onto platter. Remove plastic. Sift cocoa powder and powdered sugar over. Serve with berries.
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