After a leisurely lunch with family or an unforgettable dinner party with friends, you inevitably crave a dessert which best expresses the qualities of traditional Italian cuisine and gives that extra touch of sophistication - because the pleasure of sharing food together is summarized when it comes to dessert. Today we introduce a recipe a little out of the ordinary: creamed almonds, which despite being prepared with only a few simple ingredients, really hits the spot for its freshness, sweetness and richness of flavour, able to win over even the most refined and demanding of palates. Are you ready to create a truly delicate and unusual dessert, perfect for the long warm evenings of summer?
Handmade Chocolate and Almonds Sweet Taralli
Sundried figues with almonds
Small package for typical products
1 kg Barley Apulian Bread Frisa
Sun-dried long tomatoes
Pottery Glass Brown
Dairy Mix: burrata, mozzarella, primo sale, stracciatella, mini balls of mozzarella cheese
Taralli with dried tomatoes
Blanch the almonds in a saucepan of boiling water for a few seconds, drain and peel them, if using already shelled almonds. Chop them in a food processor or with an immersion blender and blend them with the warm milk and dissolved sugar. Strain the mixture with a fine mesh strainer and add a heaped tablespoon of chopped almonds. Keep aside 100ml of milk. Dissolve the cornflour in the 100 ml of milk making sure there are no lumps, and then re-incorporate this into the milk and almond mixture. Slowly bring the mixture to a boil and turn off the heat once it has thickened. Pour the mixture into a mould wettened with cold water and leave to cool in the fridge for 4 hours. Meanwhile, caramelize the sugar with a spoon of water and pour it onto a bit of baking paper so as to form fine platelets of sugar. Serve garnished with the crushed, caramelised sugar.
Dissolve the cornflour in 100ml of set aside milk, making sure there are no lumps, and then re-incorporate this into the milk and almond mixture. Slowly bring the mixture to a boil and turn off the heat once it has thickened.
Pour the mixture into a large mould wettened with cold water and leave to cool in the fridge for 4 hours.