Drivers License At 15

tuna mousse with pears and amaretti

not want to spend too much time in the kitchen, or not to prepare the dessert? Still want to make a good impression with a tasty sweet, fresh and not too demanding? Here is a delicious pear mousse , in which there is also the presence of amaretti biscuits and of which I give you the recipe, but that may be acquired, with the recommendation that a good brand!
Well, the freshness and softness of the cream, combined with the slightly alcoholic rum note that bathes the Savoy with the final note dell'amaretto crunch is absolutely fabulous harmonic union!
I took with my colleagues in one of the last days before Christmas, and for security I had made a score: gone!
We come to the recipe: Ingredients



200 grams of biscuits
5 medium pears
500 g mascarpone 60 g amaretti

80 g
brown sugar 1 teaspoon cinnamon 2 lemons


powdered sugar 1 cup milk 1 cup of rum


For the biscuits

80 gr flour '00 '
80 grams of sugar 3 egg yolks 3 egg whites


sugar

For the macaroons

150 g egg whites 300 gr

icing sugar 80 g flour 20 grams almond flour
bitter
How to prepare


For the biscuits mix the yolks with half the sugar until it is white and fluffy. Gently combine the sifted flour and whipped egg with the remaining sugar. Arrange everything on a baking sheet covered with parchment paper (or give the form of cookies using a pastry bag), sprinkle with powdered sugar bake at 180 ° until staining. To mount the amaretti
abum with sugar and gently add the flour and almonds. With the help of a pastry bag on a baking form and bake the macaroons at low temperature (120 °) for about 90 minutes.
Peel the pears, cut into thin slices and sprinkle with lemon juice so it does not blacken. Put in a casserole with brown sugar and cinnamon and cook for 10 minutes on low heat.
Cool pears with mascarpone whip and mix. Place half the cream on the bottom of the cups, cover with a layer of ladyfingers soaked in rum diluted in milk, then complete the remaining cream.
Rest the cake in the refrigerator for at least 3 hours. At the time of service, distributed on the surface amaretti crumbs and sprinkle with powdered sugar.