Back
Amaretto Affogato
Recipe by Laura Sharrad
Try Laura Sharrad's Amaretto Affogato today!
- Steps
- Ingredients
Ingredients
Chocolate Puck Insert
Semifreddo
Crumble Mix
Coffee Caramel Sauce
Salted Amaretto Caramel
Chocolate Dip
Select All
Steps
- Preheat the oven to 180°C and line 2 baking trays.
- For the Chocolate Puck Insert, heat the cream and amaretto in a small saucepan until warm, but not boiling.
- Place the chocolate in a heat proof bowl and pour the cream over the chocolate Whisk until melted.
- Prepare a sheet of 4cm silicone dome moulds on a tray and fill at least 6 of the moulds with the chocolate mixture. Discard the remaining. Scrape the surface with an offset spatula to ensure the top of each dome is completely flat. Place in the freezer for 60 minutes, until completely set.
- For the Semifreddo, bloom the gelatine in a bowl of cold water for 5 minutes.
- Place the eggs, sugar and glucose in a bowl over a double boiler. Cook on a low heat until the mixture reaches 74°C, stir constantly.
- Squeeze the excess water from the gelatine and add to the egg mixture, stir well. Pass through a strainer into a flat tray and refrigerate for 10 minutes until cooled.
- When the anglaise is cool, add cream to the bowl of a stand mixer fitted with a whisk attachment and whip until stiff peaks just start to form.
- Fold the anglaise, vanilla and almond paste through the whipped cream, ensuring it is well combined.
- Place a 6-cavity 7cm silicon dome mould onto a tray. Fill the each of the cavities with the mixture, retain excess in the fridge. Transfer the mixture to the freezer for 30 minutes until starting to set.
- Once chocolate puck inserts are set, remove the domes and insert into the centre of the part-chilled semifreddo, scraping the surface with an offset spatula to ensure the surface is completely flat.
- To make the Crumble Mix, place both chocolates and the wattle seed powder onto a lined baking tray. Cook for 12 minutes until melted and caramalised, checking the mix every 4 minutes, stirring to agitate, until caramelised. Set aside to cool.
- Place the almonds on a lined tray and roast until deep golden, around 10-15 minutes. Allow to cool for 10 minutes then chop finely.
- Combine the caramelised chocolate mixture with the almonds and fuilletine in a flat dish and season with a pinch of salt. Set aside for assembly.
- For the Coffee Caramel Sauce, add the sugar and coffee to a small saucepan on a medium heat and cook to 120°C, stirring occasionally to ensure it doesn’t burn.
- Remove from heat and add the cream, stirring to combine. Place back on heat and bring to a boil. Add a pinch of salt to taste, the sauce will have a bitter, sweet flavour. Keep warm until serving. Serve in a small jug.
- For the Salted Amaretto Caramel, place the sugar into a small saucepan on a medium heat and make a dry caramel. Cook until a deep amber colour.
- Add the butter and cream slowly, whisking so it doesn’t overflow.
- Add a pinch of salt, vanilla and amaretto and cool completely.
- When ready to assemble the spheres, prepare the Chocolate Dip. Place the chocolate and cocoa butter into the cannister of a stick mixer. Microwave in 30 second increments until the mixture is 80% melted. Blitz until completely combined.
- To assemble each amaretto sphere you need to work quickly, preparing one at a time and placing the remaining frozen semifreddo back in the freezer.
- Remove 2 semifreddo domes from the moulds and place together to create a sphere. Press gently to seal the edges closed shut.
- Using a skewer, quickly dip the sphere into the chocolate dip. Immediately transfer the ball to the bowl of crumble mix and roll in the mixture.
- Spray with gold spray dust. Transfer back to the freezer until ready to serve. Repeat with the remaining sphere.
- To serve, warm the caramel coffee sauce. Into each serving bowl, add a few generous spoons of the crumble mix. Use a spoon to create a small cavity and add 2 tablespoons of the caramel.
- Place the amaretto sphere on top and spray with gold. Transfer the caramel coffee sauce in a jug on the side.
