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I grew up in a household that was obsessed with all things marzipan and Marzipan flavored! Surprisingly, while avoiding most things I’ve had too much of in my childhood and teenage years ( Jaffa Cakes and Melon Liqueur), I still love marzipan and all things marzipan-y.
Like, almond aroma, which might be one of my most used baking ingredients. I even add a couple of drops to my morning coffee most days. And if I find a little Amarettini Cookie to go with it I wouldn’t say no to that either.
This Italian Amarettini Mousse is a decadent yet light and airy dessert perfect for entertaining guests!
What I like most about mousse in general and this Amarettini Mousse in particular, is that you can prepare it pretty far in advance, which is really helpful around Christmas and New Years. If your Rum Espresso Caramel Sauce firms up a bit too much you can microwave it for a couple of seconds and stir it well to get it all smooth and shiny again!
This dessert is perfect for any occasion throughout the year but especially around Christmas and New Year’s Eve. Try it this year and be prepared to fall in love!
For 4 glasses Amarettini Mousse with Rum Espresso Caramel Sauce
150 g white chocolate
1 sheet gelatine
2 egg yolks,
1 tsp vanilla paste
50 g amarettini biscuits
4 tbsp amaretto liquor
1 pinch of salt
Melt the chopped white chocolate in a baine marie. Soak the gelatine in cold water. Whisk the yolks with 1 tbsp sugar and vanilla as well as 2 tbsp of warm water in a metal bow. Place metal bowl over a hot water bath and whisk until light and foamy. Squeeze out the gelatine and dissolve in warm egg yolk mix, stirring well. Add molten chocolate bit by bit while stirring with a whisk until fully combined. Put the bowl into the fridge until it starts to set. Chop the amarettini cookies , put them in a bowl and drizzle them with the rum, so that they can soak up most of the liquid. Whisk the cream until stiff And stir in the rest of the amaretto (1 to 2 tbsp) . Fold cream, amaretto cookies and grated chocolate into the egg yolk mix and distribute the mousse in 4 dessert glasses.
Let the mousse set in the fridge.
Let sugar caramelize in a heavy pot or pan until amber in color and add the espresso, the cream and the salt. Whisk well until you have a thick golden brown Caramel Sauce. Stir in the rum and let cool.
Either serve the mousse in a glass or turn in out onto a plate. It helps to dip the molds into warm water! Serve with amarettini cookies and drizzle with caramel sauce.