It's not Cranachan, it's not an Eton Mess, it's not simply a trifle: Our patisserie master Will Torrent's raspberry and amaretti pudding recipe is actually all three!
Prep time: 30 minutes including cooling time for the crème patisserie
Cooking time: 10 minutes
150g crushed amaretti biscuits
15ml Amaretto or almond liqueur
500g raspberries (reserve some for decorating the top)
15g icing sugar
475ml whole milk
25g Amaretto or almond liqueur
1 vanilla pod, scraped out
100g golden caster sugar
25g custard powder
250ml whipping cream
250ml double cream
25g caramelized toasted almonds
10g freeze dried raspberries (available from the home baking aisle in most top supermarkets)
60g broken meringue pieces or reserved amaretti biscuits
Begin with the crème patisserie as this will need to cool before using.
Place the milk into saucepan with the scraped vanilla pod and slowly bring to the boil.
Meanwhile, in a mixing bowl, whisk the sugar, eggs, cornflour and custard powder till creamy.
Pour half the boiled cream onto the egg and sugar mixture and whisky together.
Then pour the mixture back into the saucepan with the remaining milk. Keep whisking until the mixture thickens and bubbles away.
After 5 minutes, you will have cooked out the cornflour and the mixture should now resemble crème patisserie, rich and thick.
Whisk in the butter for an added luxury. Pour into a bowl and immediately place cling film on top - this will prevent a skin from forming.
When cool, you can begin whisking the two types of cream. The reason for this is you don’t want it too heavy, hence using whipping cream and half double cream.
Lightly whip the whipping cream and double cream together – don’t be tempted to overwhip (it will become thick and grainy) the cream as this will split when mixed with the crème patisserie.
Gently fold in stages the whipped cream through the cold crème patisserie. Eat straight from the bowl or reserve in the fridge.
To make the raspberry compote, take most of the raspberries and place into a bowl. Reserve some for the top of the pud.
Add the icing sugar and lemon juice and crush lightly with a fork.
Crush the amaretti biscuits into the bottom of the glasses and douse with the amaretto. Top with some of the raspberry compote.
Ripple some more of the compote through the cream to give a raspberry ripple type effect.
Spoon on the cream. You will have some left over, but this is lovely spooned into a ready made tart shell topped with fruits or placed into an ice cream container and freeze to make a semi freddo or ice cream parfait.
Top the puds with the reserved raspberries, toasted almonds and freeze dried raspberries.
Amaretti Berri Sparkle
15 ml Creme de mure
10 ml Amaretto
25 ml Raspberry Puree
20 ml Gomme Syrup
5 ml Lemon Juice
Top with Prosecco
Add creme de mure, amaretto, puree and sugar syrup to your Boston glass, squeeze one lemon wedge in and fill with ice.
Shake and strain into a chilled martini glass and top with a splash of Prosecco.
Pick a fresh mint leaf, straighten and float on top of the cocktail.