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Yield: Serves 4
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| 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. |
RECIPE INGREDIENTS
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DIRECTIONS
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.
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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.
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 277 |
Fat. Total: | 9g |
Carbohydrates, Total: | 39g |
| Cholesterol: | 172mg |
Sodium: | 126mg |
Protein: | 10g |
| Fiber: | 1g |
% Cal. from Fat: | 29% |
Fat, Saturated: | 0g |
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