Amaretto millionaires shortbread with salted caramel, chocolate ganache and Connoisseur 24ct gold leaf
Impress family and friends with this simple recipe, perfect for a Dinner Party dessert, afternoon tea or just a special treat. Delicious!
For the crumble
Amaretti biscuits : 150 g
Unsalted butter : 50 g
For the coulis
Double cream : 140 ml
Unsalted butter : 150 g
Caster sugar : 170 g
Maldon salt : 3 pinches
For the ganache
Dark chocolate : 150 g
Double cream : 120 ml
Milk chocolate : 100 g
For the garnish
Amaretto : 30 ml
Connoisseur 24ct Loose – 5 sheets 80mm Gold leaf
1. THE BASE
Melt the butter in a small pan. Blend the biscuits in the food processor and slowly stir in the melted butter.
2. THE CARAMEL
Cut the butter into small pieces.
In a heavy bottomed pan, melt the sugar without stirring and when the caramel reaches a golden brown colour add the cream and remove from the heat. Allow to cool slightly and then gradually whisk in the butter. Add the salt to finish.
3. THE CHOCOLATE
Place the chocolate and cream in a heatproof bowl over simmering water. As the chocolate melts, mix the cream into the chocolate until you have a shiny ganache. Stir in the amaretto at the end.
4. THE GARNISH
Compact the biscuits into the bottom of a glass. Pour the caramel on top and leave to set in the fridge for 30 minutes.
When cold, pour the chocolate on top and return to the fridge to set. Finish by placing Connoisseur 24ct gold leaf on top with tweezers.