Chocolate Macaroon Layer
Source of Recipe
Internet
List of Ingredients
1 quart heavy cream, whipped
1 cup confectioner's sugar
1 dozen stale macaroons, crumbled
1 teas almond extract
3 oz chocolate, grated
1 teas pure vanilla extract
1/2 cup chopped toasted almonds Recipe
Divide the whipped cream into 2 portions. To one portion add 1/2 cup sugar, the macaroon crumbs, and almond extract. Spread half of this on an 8- inch square cake pan and put in freezer.
To the other portion of the whipped cream add grated chocolate, the van extract, and the other 1/2 cup sugar. Spread half of this over the partially frozen macaroon layer and return to the freeze.
When partially set, add another macaroon layer and then the rest of the chocolate cream. Note: be careful not to mix them. ALSO, Freezing each layer as you go along helps.
Sprinkle the chopped almonds on top and return to freeze. I use a rum sauce. . .
1 Cup sugar
2 Tbsp. cornstarch
pinch of salt
2 cups boiling water
2 Tbsp. butter
2 Tbsp. lemon juice
4 Tbsp. dark rum
Mix sugar, cornstarch and salt together. Pour the boiling water over slowly and cook, stirring, until the sauce comes to a boil. Continue to cook 6 minutes. Stir in butter, lemon juice, and rum.
Serve the sauce along side of the chocolate macaroon layer.
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