CUSTARD CREMA AL CIOCCOLATO CON AMARETTI
This is that elusive treat: a recipe you can whip up at the last minute without making a trip to the store for supplies. That it is made from cupboard ingredients and is so simple to prepare shouldn’t, however, take away from how good it tastes. It is chocolatey, much as you would expect, but also beautifully light and airy.
A Table in Venice by Skye McAlpine
I’ve layered the custard with a few roughly broken amaretti cookies, and the crisp hint of sweet almond is particularly good with the smooth, dark chocolate. You could also serve the custard plain, unadulterated in its chocolatey-ness, or with a crumbling of anything from shortbread to gingersnaps on top.
In a heavy-bottomed saucepan set over medium heat, combine the flour, cocoa, sugar, and salt. Pour in the milk and stir with a wooden spoon. Set the pan over medium-low heat and cook, stirring continuously until the custard begins to thicken, about 5 minutes. Remove the pan from the heat and let cool for about 5 minutes; it will thicken a little as it cools. Crumble half the amaretti cookies into 4 small cups, bowls, or ramekins (I like to use teacups), distributing the crumbles equally among the cups. Spoon the thick chocolate cream over the crumbles. Let cool, then refrigerate until cold, 20 to 30 minutes. Before serving, crumble the remaining amaretti over the top of each serving.
Reprinted from A Table in Venice: Recipes From My Home. Copyright © 2018 by Skye McAlpine. Photographs copyright © 2018 by Skye McAlpine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.”