How to make Parfum d'amaretto
Amaretto mousse Dissolve the gelatine leaves in water and add the pastry cream. Add the Amaretto. Gently mix the semi-whipped Chantilly.
Bottom of shortbread Whip up the egg yolks with the cane sugar. Whip up the St Allery creamy paste and the salt in a food processor with the butterfly(= a specific part of the food processor) and add to the whipped egg yolks. Sift the flour with the baking powder and mix among the whole. Wrap the dough in cling film and leave overnight in the refrigerator. Roll out the dough (4 mm thick) and cut circles from the size of the base of the mold. Bake at 160°C for 25 minutes.
Heart of donut Cut the mini sugared doony's in half. Sprinkle with coffee syrup.
Building "Cover with jelly" (I don't find an English word, in Dutch it's "Chemiseren") the forms with Amaretto Mousse. Fill them halfway with Amaretto Mousse. Put a half mini donut on it (with the cutting edge up). Fill further with Amaretto mousse.
Let clot in the freezer. Remove the dessert from the forms and paste on a slice of shortbread. Syringe with milk chocolate flakes. Finish with a mocha bean.
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