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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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. Breaded veal escalope Milanese pan fried and served with sauteed new parsley potatoes and rocket and cherry tomato salad.

Now cut the apricots in half, and if you are using fresh ones, remove the stone, then place 9 apricot halves on each round of pastry, topped by a few almond slivers (if using). This superior Amaretto made by master distiller Bepe Tosolini is a cut above other expressions, combining a delightful elegance with huge flavour intensity.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.

Dark crimson red colour: full bouquet of ripe red fruit with notes of pepper and vanilla, robust and elegant.Rocket salad and cherry tomatoes with shaved Roman Pecorino cheese, crispy Jerusalem artichokes, roasted peppers, dressed with E. 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. Before serving, dip the basin in hot water for about 3 seconds and turn the pudding out on to a flat serving plate. Then roll the pastry out on a lightly floured surface to 3 mm, cut out six 10 cm discs and place these on the baking sheets.

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. Dark ruby colour, full and complex, balanced with an elegant very lingering taste achieves from an ancient method of making wine from semidried grapes. 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.Menù srl - Dal 1932 Produttori Specialità Alimentari - PIVA: 00333120368 - Economic and Administrative Index No. The company's hallmark: a special procedure which means the product is handled for just a few minutes, leaving its taste, flavour, and aroma intact, just like a product which is processed while still fresh. 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. Today, carefully preserve Matilde’s recipe book, the current source of inspiration for our sweet creations.

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. When young, the nose has typical fruity and floral notes such as rose, hints of spices and liquorice. 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. 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. 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.Serve straight from the oven, sprinkled with icing sugar and the chilled crème fraîche, or leave to cool.