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Amaretto tartari with cherry compote

  • 10
Amaretto tartari with cherry compote


  • 2 cups whole cream milk
  • 3 egg yolks
  • 1 egg
  • 1¼ cups caster sugar
  • 2 cups cream
  • ¼ cup almond liqueur
  • 150-200 gram packet amaretti biscuits


  • ½ cup caster sugar
  • ¼ cup cold water
  • 100 grams unblanched almonds

Cherry compote

  • 600-700 grams fresh or frozen cherries
  • ½ cup sugar
  • ¾ cup water
  • 1-2 tablespoons almond liqueur


  1. To make the ice cream, heat 1¾ cups milk in a saucepan. Do not boil.
  2. Combine remaining ¼ cup milk, egg yolks, whole egg and caster sugar. Beat thoroughly. Pour hot milk over egg mixture. Mix well, then pour back into the pan through a sieve. Heat custard gently, stirring continuously until it starts to thicken. Pour into a bowl. Allow to cool thoroughly.
  3. Beat toger cream and almond liqueur until thick but not stiff. Carefully fold cream into the cooled custard. Cover and place in the freezer until mushy, about 3 hours.
  4. Beat the mushy ice cream with a wire whisk to break up the ice cystals. Stir in the ground praline and pour into an 8-cup capacity, cling-film lined loaf tin. Cover with a double layer of cling film. Refreeze until firm.
  5. Crush the armaretti biscuits in a food processor, or place in a thick plastic bag and crush with a rolling pin. Turn out the frozen tartari onto a serving dish and press the amaretti crumbs into the top and sides. Cover loosely and return to the freezer until ready to serve. Dust with icing sugar and serve in slices with cherry compote.


  1. Combine the caster sugar and cold water in a small heavy-based saucepan. Heat gently, stirring until the sugar has dissolved. Do not boil. Increase the heat and boil the sugar syrup vigorously, without stirring, untilt he syrup turns a light golden colour.
  2. Add the unblanched almonds, stir to combine and turn onto a baking-paper lined tray. Allow to cool; te caramel will harden. Finely chop or grind in a food processor.

Cherry compote

  1. Wash and de-stem the cherries. Place in a large frying pan, sprinkle over sugar and water. Simmer, stirring over a moderate heat for 7-8 minutes until cherries have softened, but are not mushy.
  2. Stir in the almond liqueur. Transfer to a container, cover and chill.

Cooks Tips

Use an almond liqueur such as Amaretto or one from Galliano. Or try brandy.

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