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Le Chaudron recipe
Crème aux amaretti et aux amandes grillées
Amaretti cream with toasted almonds
⏱ 20 minServes 4Easy410 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
20 gchopped almonds
200 g (7 oz)mascarpone
250 g (9 oz)fromage blanc (20% fat)
3 tbspcandied fruit
2 tbspamarettoItalian almond liqueur
2 tbspsuperfine sugar- 80 g (3 oz)amarettiItalian almond cookies
- 20 g chopped almonds
- 200 g (7 oz) mascarpone
- 250 g (9 oz) fromage blanc (20% fat)
- 3 tbsp candied fruit
- 2 tbsp amaretto Italian almond liqueur
- 2 tbsp superfine sugar
- 80 g (3 oz) amaretti Italian almond cookies
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Toast the chopped almonds in a dry nonstick skillet over medium heat, stirring often. As soon as they turn golden, take them off the heat, spread on a plate and let cool completely.
- In a bowl, whisk the mascarpone with the fromage blanc until smooth. Finely chop the candied fruit and stir it in with the granulated sugar and amaretto. Mix well.
- Put the amaretti in a sealed freezer bag and crush them with a rolling pin into coarse crumbs.
- Divide half the amaretti crumbs among four glasses. Top with the candied fruit cream, then sprinkle with the toasted almonds and the remaining crumbs. Chill until serving.
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