Delizia Amaretto Refined and Smooth Traditional Almond Liquor, 15% ABV, 70cl/700ml | Sweet & Fruity Character, Natural Almonds Enriched with a Caramel Nuance

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To start, break up the chocolate into a heatproof bowl, pour in the cream and fit the bowl over a pan of barely simmering water making sure the base of the bowl doesn't touch the water, and leave until the chocolate has melted.

Made with all natural and non-GMO quality ingredients and kosher as well, our exquisite puff pastries, premium shortbread cookies and timeless lady fingers, amaretto and cantuccini are bound to satisfy all tastes. For over 60 years, the Bepi Tosolini distillery has been the finest Italian representation of high quality grappa and liqueurs. Place a saucer (one that fits inside the rim of the basin) on top of the mixture, put a 2 or 3 lb (900 g/1 kg) weight on top and leave in the fridge overnight. Now spread a layer of chocolate mixture over the first layer of biscuits, then repeat the whole process until you have 4 layers. Then take the bowl off the heat and, using an electric hand mixer, whisk the chocolate and cream together until you have a cold, creamy mixture.Bright and intense on the nose with aromas of preserved cherries and dried plums together with hints of fruits of the forest and cinnamon. Bake for 10-12 minutes in the oven, one tray on the highest shelf, the other on the next one down, until the pastry is crisp and brown and the apricots have browned and caramelised a little at the edges, swapping the baking sheets over halfway through. I often freeze the pastry circles raw, interleaved with foil or greaseproof paper, ready for an impromptu meal any time at all. On the nose aromas of freshly ground almonds toffee and orange peel dominate whilst the palate is light indulgent and silky in style with a long finish. Then put the cake back in the fridge for 15 minutes to allow the outside to get firm again, and finally, dust with cocoa powder.

There's no limit to what you can put on top of them (see related recipes below) and you can serve them for a light lunch, as a first course, on a picnic or for a dessert. Next, mix the brandy and cider together and pour into a shallow dish, then dip the biscuits, one at a time, first into the liquor, then into the chocolate cream, and arrange a layer of biscuits in the base of the pudding basin. Serve straight from the oven, sprinkled with icing sugar and the chilled crème fraîche, or leave to cool.

Dried apricots are great for this in the winter, but in summer it's also good with fresh apricots, in which case you'll need the same quantity of small apricots, halved and stoned. Italian Amaretti biscuits are now widely available in supermarkets, as well as delicatessen, and their strong almond flavour is the perfect match with some strong, very dark chocolate. Menù srl - Dal 1932 Produttori Specialità Alimentari - PIVA: 00333120368 - Economic and Administrative Index No.

Flavours of fresh strawberry and passion fruit along with fresh and crisp acidity and a long and mineral finish. Breaded veal escalope Milanese pan fried and served with sauteed new parsley potatoes and rocket and cherry tomato salad. This superior Amaretto made by master distiller Bepe Tosolini is a cut above other expressions, combining a delightful elegance with huge flavour intensity. Bright golden yellow with an intense bouquet, taste fruity and an attractive finish of exotic fruit. Today, carefully preserve Matilde’s recipe book, the current source of inspiration for our sweet creations.Galettes are very thin discs of flaky pastry which have no sides, the pastry is barely there, yet it gives a light, very crisp background to all kinds of toppings, both savoury and sweet. Using incredible British produce, all meat and fish are butchered and prepared on-site every day and paired with ingredients so good they really speak for themselves. Unlike other Amaretto's which are usually made from an apricot kernal concentrate Saliza is made by re-distilling spirit with fresh crushed almonds which gives a harmonious and natural flavour. Matilde Vicenzi’s original cookbook is still our source of inspiration when it comes not only to baking our historic pastries but also developing new and delightful creations.