New Easy Recipes Using Amoré Almond + Dairy Milk
Lavender Creme Brûlée
1 vanilla pod
500 ml. Amoré Original or Vanilla
8 egg yolks
6 tbsp sugar (for custard)
6 tbsp sugar (for tops)
8 sprigs lavender (flowers only)
Preheat oven to 300 degrees. Split vanilla pod lengthways with a paring knife and, using the back of the knife, scrape out the vanilla.
Add the vanilla pod and Amoré to a medium saucepan. Bring to a simmer over medium heat being mindful not to boil, then remove from heat.
In a mixing bowl, whisk together the egg yolks, sugar and salt. Temper the yolks by whisking in a little of the hot Amoré/vanilla mixture. Then slowly add the rest of the liquid to the yolks, whisking constantly to avoid cooking the eggs.
Place a saucepan of water over low-medium heat, then place your mixing bowl over the pan to create a double boiler. Whisk constantly for 5-6 minutes until the mixture begins to thicken.
Once the mixture can coat the back of a spoon, remove it from the heat and skim off any excess bubbles. Add 2 lavender flowers (rub them in your hands first to break them up) then pour the mixture into 6 ramekins (small ceramic or glass dishes).
Place the ramekins in a roasting pan or casserole dish, and fill with warm water until the water level is half way up the sides of the ramekins. Bake for 45 minutes until the custard is partially set (it will still be jiggly in the middle but will continue to set in the fridge).
Remove the ramekins and let them cool on a wire rack. Cover them with plastic wrap and refrigerate 3-4 hours or up to 2 days before serving.
To finish, add 1 tbsp sugar and one lavender flower to the top of each ramekin and place under the broiler (or use a torch) until the sugar is golden brown and caramelized.
Decadent Amoré Vanilla Hot Chocolate
This decadent hot chocolate is thick, rich and delicious. Drink warm or, chill and freeze.
750 ml Amore Vanilla
1 tsp cornstarch
1 tbsp icing sugar
2 tbsp cocoa powder
1/4 cup good quality dark chocolate, blitzed into small pieces
pinch of cinnamon
pinch of salt
Add Amore to pot and bring to a simmer over low/medium heat (do not boil). Place all dry ingredients in a jar with a lid or, a freezer bag, then seal and shake to mix. Add mixed dry ingredients to Amore and whisk. Lower heat and let mixture slightly thicken and serve.
2 ripe mangoes
150 ml. Amoré Original
1 lime (juice and zest)
1/2 cup ice cubes
3-4 sprigs mint (leaves only)
1 pinch ground cardamom or cayenne (optional)
Peel and coarsely chop mangoes and add all ingredients to a blender or food processor, save a few mint leaves to garnish if you desire. Blend until smooth and serve.
Amoré Berry Smoothie
2 cups Amoré Original
1 banana, chopped
3/4 cup frozen strawberries
1/4 cup frozen blueberries
1/2 cup ice cubes
2 tbsp agave syrup or honey
Add all ingredients to a blender or food processor. Purée until smooth, then serve.