Cocoa cream with Amaretto cookie crumble and zabaione
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Ingredients
Method
1
To make the crumble, place the Amaretto cookies in a sealable plastic bag and crush using a rolling pin or meat tenderiser until you have a uniform, medium-fine crumble. Transfer to a bowl, add the Amaretto liqueur, and combine well. Set aside
2
To make the cocoa cream, heat the milk in a saucepan on low until it just simmers
3
Beat the sugar and egg yolks in a bowl until smooth and frothy. Add the flour to the egg mixture a little at a time while continuously beating
4
Add spoonfuls of the warming milk as needed if the mixture becomes too dry
5
Add the cocoa powder in the same manner and beat until you have a thick, smooth cream. Add the hot milk a little at a time to the cream mixture, beating continuously on low. The mixture will be very liquid
6
Return the mixture to the saucepan. Stir gently and constantly over low heat with a whisk for several minutes. Remove from the heat when the cream is very thick but still liquid
7
Stir in 1 tablespoon of the Amaretto liqueur. Pour the cream into 4 dessert glasses and allow to rest at room temperature
8
To make the zabaione, start by preparing a bain marie. Bring a few inches of water to a simmer in a pot that can hold a heatproof bowl, making sure the bottom of the bowl will not touch the hot water
9
Beat the egg yolks with the sugar in the heatproof bowl until smooth and frothy
10
Stir in the Marsala and transfer the bowl to the bain marie. Continue beating over the hot water for about 5 minutes, until you have a thick, silky cream. Remove from the heat and let cool slightly
11
Sprinkle an even layer of the cookie crumble over each portion of cocoa cream. Spoon the zabaione over the crumble. Leave to rest for a few minutes to settle before serving
12
Serve at room temperature or slightly warm. Dust the zabaione with cocoa powder and add a decorative cookie to each dish if desired
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Cocoa cream with Amaretto cookie crumble and zabaione
