If you love the taste and, above all, the intense and aromatic scent of amaretti, you absolutely must try this sweet cream, which can be used for fillings and decorations; or to create delicious and refined spoon desserts. It is a preparation suitable for all seasons and can also be prepared well in advance, storing it in the fridge. To make this recipe, easy, quick and no-cook, we will need amaretti of the “Saronno” type, that is, crunchy and crumbly, easily available in supermarkets and grocery stores.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 450 g
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3.5 oz Saronno type amaretti
- 6.2 oz cream cheese
- 0.85 cup fresh liquid cream, unsweetened
- 1 orange
- 1 tsp Amaretto di Saronno liqueur (optional)
- 2 tbsps vanilla icing sugar
Tools
- 1 Mixer
Steps
Some advice before starting to prepare our exquisite amaretto cream.
– The fresh cream and the cream cheese must be chilled from the fridge.
– You can use robiola, cow ricotta or “philadelphia” style cheese, which have a more delicate taste and are not too overpowering or “buttery” like mascarpone.
– If using ricotta or robiola, a pinch of fine salt will need to be added to the cream; something not necessary if using, instead, philadelphia style cheese.
– Adding the liqueur is optional; it only serves to further enhance the aroma of the cream.
Place the amaretti cookies in a bowl or blender and grind them into powder.
Pour the fresh liquid cream, chilled from the fridge, into a bowl and semi-whip it with electric beaters until they begin to leave visible marks in the cream itself.
At this point, we will add the cream cheese (optional fine salt), about 1 and a half tablespoons of icing sugar (we will add the remaining or part of the remaining icing sugar only if we think the cream is not sweet enough for our taste), the finely grated zest of an orange, and the powdered cookies.
Continue to whip for another 40-50 seconds at most, until you obtain a firm and stable cream, perfect for both filling and decorating. Do not over-whip the mixture, otherwise you will end up with a cream too hard and buttery on the palate.
Taste the cream to check its sweetness level.
– For a cream that is not too firm, but softer, perfect for spoon desserts, we will use 1 cup of fresh cream instead of 0.85; additionally, the mixture will be whipped for no more than 20-30 seconds at most, after adding all other ingredients to the semi-whipped cream.
Our amaretto cream is ready to use.
The leftover cream can be stored in the fridge, in a well-sealed container, for no more than three days.
Extra idea. You can add dark chocolate chips, or pistachio, walnut, and hazelnut grains to the semi-whipped cream along with the other ingredients.
Bon appetit
