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Source: The Italian Gourmet
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  55 Minutes
  Serves 4
A traditional dessert from Piedmont, this one is made in the Langhe with cream from the top of the milk, while in other areas of the region whole milk is used. Both produce equally good results, but the second (this recipe) is a little lighter.
3 egg yolks
1/2 cups sugar
1 cup amaretti cookies, crushed
1 tablespoon unsweetened cocoa powder
2 cups milk
1 tablespoon rum
3 egg whites, stiffly beaten
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Preheat the oven to 300 degrees F. Beat the egg yolks with the sugar until smooth. In a food processor, combine the egg yolk mixture with the amaretti, cocoa, milk and rum. Process for a couple of minutes until very well mixed. Strain the mixture into a bowl. Gently fold in the egg whites. Pour into four 2 in individual molds or a single large 10 in ring-mold.

Set the mold(s) in a roasting pan and add hot water to reach halfway up the sides of the molds. Bake in the oven for about 30 minutes, or until set. Let cool. Turn out onto a plate and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 277
Fat. Total: 9g
Fiber: 1g
Carbohydrates, Total: 39g
Sodium: 126mg
% Cal. from Fat: 29%
Cholesterol: 172mg
Protein: 10g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: colin, ZZ Reviewed: 02/15/2007
great recipe
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