Amaretti Mould Covered with Zabaione
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g amaretti (almond macaroons)
- g sugar
- g potato flour (starch)
- L milk
- eggs
Instructions
- Stir cold milk into sugar and potato flour in a saucepan.
- Pound the amaretti to powder (sieving if needed), add to the mixture, and thicken over heat.
- Off heat, when lukewarm, add yolks then whipped whites.
- Bake in a greased ring mould, then fill and cover with the zabaione of recipe 684.