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golden raisins dark rum butter Amaretti cookies liqueur milk egg yolks sugar vanilla flour mixed candied fruit chilled whipping cream
Viewed: 54 - Published at: 3 years agoIngredients
- 2/3 cup golden raisins
- 1/2 cup dark rum
- 1/4 cup (1/2 stick) unsalted butter
- 1 1/3 cups crushed amaretti cookies*
- 6 tablespoons amaretto liqueur
- 1 3/4 cups whole milk
- 4 large egg yolks
- 2/3 cup sugar
- 1 1/2 teaspoons vanilla extract
- 6 tablespoons all purpose flour
- 1/3 cup chopped mixed candied fruit
- 2/3 cup chilled whipping cream
- *Amaretti cookies are available at Italian markets and some supermarkets.
Method
- Place raisins in small bowl.
- Add 1/4 cup rum.
- Cover and let stand 2 hours.
- Melt butter in medium saucepan over medium heat.
- Add crushed cookies and amaretto and stir to combine.
- Set aside.
- Bring milk to simmer in heavy large saucepan.
- Using electric mixer, beat yolks and sugar in large bowl until thick and pale.
- Beat in vanilla.
- Sift flour into yolk mixture; whisk to blend.
- Gradually whisk in hot milk.
- Return to saucepan.
- Whisk constantly over medium heat until pastry cream boils and is very thick, about 10 minutes.
- Transfer to large bowl.
- Drain raisins, reserving soaking liquid.
- Add 1/4 cup rum to liquid; reserve for panettone.
- Mix raisins, candied fruit and cookie mixture into pastry cream.
- Chill until cold, whisking often, about 1 hour.
- (Can be made 1 day ahead.
- Cover and chill pastry cream and rum mixture separately.)
- Beat whipping cream in bowl until stiff peaks form.
- Fold into pastry cream
