Amaretto Creme On Fresh Fruit

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a small saucepan off the heat, whisk together the egg yolks, granulated sugar, and all-purpose flour until they form a smooth paste.

   Ca. 1 min.

2. 2

   Gradually pour in the half-and-half while whisking continuously to prevent lumps from forming.

   Ca. 1 min.

   Kokkens note: Pouring slowly at the beginning is key to getting a smooth, lump-free base.

3. 3

   Place the saucepan over low heat and cook, stirring constantly with a spatula, for 6-8 minutes until the creme thickens enough to coat the back of the spatula.

   Ca. 8 min.

   Kokkens note: Do not allow the mixture to boil, as this will curdle the eggs. Scrape the bottom and corners of the pan constantly.

4. 4

   Remove the pan from the heat and immediately stir in the amaretto and vanilla extract until fully incorporated.

   Ca. 1 min.

5. 5

   Transfer the creme to a clean bowl and press a piece of plastic wrap directly onto the surface.

   Ca. 1 min.

   Kokkens note: Placing the wrap directly on the surface prevents a skin from forming as the creme cools.

6. 6

   Refrigerate for at least 2 hours, or until the creme is completely chilled.

   Ca. 2 t.

7. 7

   To serve, divide the sliced fresh peaches among four small bowls and spoon the chilled amaretto creme over them.

   Ca. 1 min.

   Kokkens note: This creme is also delicious with fresh raspberries, strawberries, or apricots.