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Frozen Amaretto Muffins with Mango Purée
Ingredients
| 90 g | amarettini |
| 400 g | whipping cream |
| 3 | eggs |
| 75 g | sugar |
| 1 pack(s) | vanilla sugar |
| 3 tbsp | almond liqueur |
| 1 | ripe mango, peeled and diced |
Method
Preparation time: ca. 20 min Resting time: ca. 4 hrs / Grade of difficulty: easy / Calories per portion: n/a
Place a muffin tray, lined with cupcake cases, for 10 minutes into the freezer. Crush 75g of the amarettini biscuits. Whisk the cream until stiff.
Beat the eggs into a bowl. Stir in the sugar and the vanilla sugar. Whisk the egg mixture until creamy. Stir in the liqueur. Whisk for another minute. Fold the egg mixture into the whipped cream. Stir in the crushed amarettini. Pour the mixture into the muffin cups and freeze for 4 hours.
Purée the mango. Crush the remaining amarettini biscuits.
Turn the muffins out of the cases and divide them on dessert plates. Top each muffin with spoonfuls of mango purée, sprinkle with the biscuit crumbles and serve.
Beat the eggs into a bowl. Stir in the sugar and the vanilla sugar. Whisk the egg mixture until creamy. Stir in the liqueur. Whisk for another minute. Fold the egg mixture into the whipped cream. Stir in the crushed amarettini. Pour the mixture into the muffin cups and freeze for 4 hours.
Purée the mango. Crush the remaining amarettini biscuits.
Turn the muffins out of the cases and divide them on dessert plates. Top each muffin with spoonfuls of mango purée, sprinkle with the biscuit crumbles and serve.
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