Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
3 ½ oz (100 g) bittersweet chocolate, finely chopped
4 egg yolks
¾ cup sugar
2 tablespoons cornstarch
2 ½ cup evaporated milk
1 cup blanched almonds, toasted and chopped (½ cup approximately)
1 ½ cup chilled cream
1 tablespoon confectioners sugar


Place egg yolks, sugar and cornstarch in a medium size saucepan and whisk until blended. Simmer milk in a small pan. Whisk hot milk gradually into yolk mixture.Cook over moderate heat, stirring, until mixture thickens and boils. Custard will be ready when finger leaves a path on the back of the spoon. Remove from heat.Add chopped chocolate and beat until melted. Stir in almonds.

Transfer chocolate custard to a large bowl. Freeze for 50 minutes, stirring occasionally.Beat cream and confectioner’s sugar until thick and medium peaks form. Fold cream into custard.Line a 9x5x3 inch (23x13x8 cm) pan with plastic film, leaving plastic hang along the sides.

Transfer chocolate custard to pan and fold plastic over. Cover with aluminum foil and freeze until firm, approximately 8 hours.Remove foil from pan and let spumoni stand for 30 minutes at room temperature before serving.Invert onto a platter and serve.
        10 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved