This is a very rich little dessert, so a small serving goes a long way. Goes very well with fresh berries and a little pieceof shortbread, or in a tart shell, topped with fresh peach slices.
Sometimes we make two batches at the same time – one made with semi-sweet chocolate chips and one of the Amaretto, and then layer them in a champagne glass and top with a raspberry sauce.
The photograph shows how we served it for Valentine’s this year.
Ingredients:
Instructions:
Put the sugar, gelatin, salt, milk and white chocolate in a medium saucepan. Stirring constantly, cook over medium heat until chocolate melts and gelatin is dissolved. Turn heat down to low.
Whisk about 1/4 cup of the hot mixture into the egg yolks, then slowly drizzle this mixture back into the pan, whisking as you do. Cook over low heat for 2 to 3 minutes, stirring frequently. Do not allow to boil.
Refrigerate for about 1 1/2 to 2 hours, stirring every 15 minutes, until mixture begins to thicken. (Sometimes I speed this process up by immersing the pan in an ice bath.)
Beat whipping cream with almond extract and Amaretto until stiff. Gently fold chocolate mixture into whipped cream. Pour into serving dishes and refrigerate until set, about 1 hour. Note: mixture will be runny at this stage but it starts to set up fairly quickly.