Macaroon-amaretto pudding

Name: macaroon-amaretto pudding
Cook time: 25 min
Total time: 205 min
Yield: 8
Ingredients: 1 bag macaroons (300 g) in small pieces; 200 ml amaretto liquor bottle 0.7 liter liquor; 500 ml Full Milk; 10 leaves gelatin white pack of 12 leaves; 100 g sugar; 2 cups whipped cream a 250 ml; 2 bags espresso powder (box of 25 bags); 100 g chocolate extra pure; 50 g butter

A tasty recipe. The dessert contains the following ingredients: macaroons ((300 g) in small pieces), amaretto (liquor bottle 0.7 liter liquor), whole milk, gelatin white (pack of 12 leaves), sugar, whipped cream (a 250 ml), espresso (powder (box of 25 sachets)), chocolate (extra pure) and butter.

Ingredients

Kitchen Stuff

pudding mold (1.5 liter capacity)

Directions

Spoon 1/3 of the macaroons into a bowl and add 100 ml of amaretto. Set aside. Heat the milk with the rest of the macaroons. Press and hold for 15 minutes against low heat.
Meanwhile, soak the gelatine sheets for 5 minutes in cold water. Squeeze out and put the sugar in the warm milk. Stir until everything is solved and remove from the heat.
Stir in the cream and let cool for 30 minutes. Mix in the macaroons soaked in amaretto and pour in the pudding form. Allow to set in the refrigerator for 2½ hours. Put the pudding on a plate.
Bring 50 ml of water and the rest of the amaretto to the boil. Turn off the heat and add the espresso powder, the chocolate and butter. Stir until a smooth sauce. Pour over the pudding just before serving.