UNIQUE WORLDWIDE DELIGHT

Transcription

1 UNIQUE WORLDWIDE DELIGHT

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3 INDEX The history of amarena fabbri 2 The range 3 recipes Tart and croissant with Amarena 4 Saint joseph s zeppole with Amarena 5 Fagottino with Amarena 6 Krapfen with Amarena 7 Panettone with Amarena 8 Colomba with Amarena 8 Babà with Amarena 9 Cup cake with Amarena 10 Petit four with Amarena 11 Neapolitan cake with Amarena 12 Ciocco Amarena cake 13 Mille-feuille with Amarena 14 Black forest cake with Amarena 15 Amarena cheesecake 16 Pistarena with Amarena 17 Amarena desire buche de noel 18 Snack with Amarena 19 Marzipan swissroll 20 Pain perdu with Amarena 20 Mascarpone and nero d avola wine 21 terrine with Amarena The devil s Amarena 22 Risalamande with Amarena 23 Pancake with Amarena 23 Sushi Amarena 24 Duck breast with creamed Amarena souce 25 Amarena cherry barbecue sauce 25 Amarena cherry chicken salad 26 Teriyaki with Amarena 26 Cocktails Amarena amore mio 27 Amarena chupito 27 Amarena caipiroska 28 Amarena vodka sour 28 Amarena daiquiri 29 Amarena sunrise 29 SERVING SUGGESTIONS 30 1

4 THE HISTORY OF AMARENA FABBRI The Amarena was invented during the 20s by Rachele, Gennaro Fabbri's wife. During the same period, the Amarena jar with the unique white and blue décor, produced by a very famous potter of the period as a thank you to Rachele for her creation, began appearing on the counters of bars and coffee shops throughout Italy. Nobody could even imagine that the bittersweet wild cherry in its syrup would have become the symbol of a company which today exports in more than 95 countries around the world. Amarena Dimensions Wild cherries, to become "Amarena Fabbri", need to be fresh and crunchy and to have standard dimension. The fruits are indeed measured and divided accordingly before being selected for the different production aims. For example, the Amarena Cherries with 1,6 cm diameter are destined to Gelato Makers; the ones with 2 cm diameter are destined to Pastry Chefs who use Amarena Fabbri for garnishing cakes and desserts. Technology and human professionalism The whole production process is controlled by the most advanced software which avoid any possibility of mistake. Furthermore, every production step and every ingredient used has a bar code which enables, whenever necessary, to identify the supplier of the Amarena Cherries, the container of the sugar used in the production, etc... But this does not mean that human professionalism is not required: the final selection of every single Amarena cherry is still done by hand by the most expert professionals. The candied process of the Amarena After removing the cherry stone, only the best Amarenas are candied through a secret process that today as 80 years ago gives, as a final result, the product that has become the symbol of the company. Amarena Fabbri has become an essential ingredients for an extensive number of preparations in the over 95 countries where it is distributed. This collection of recipes is the result of a first selection of beloved specialities with Amarena from around the world. A special thanks to all the Chefs and partners around the world for their inputs into the creation of this first collection of recipes taken from the culinary tradition of each country. 2

5 THE RANGE Many packagings and sizes destined to different professional uses. Amarena Fabbri is the perfect ingredient for an endless number of desserts giving a unique touch to every confectionery's creation. For Barmen and Restaurant Chefs it is used in a variety of drinks and salty preparations. For Gelato Makers, Amarena Fabbri becomes the ultimate ingredient for garnishing unique gelato flavours. FRUIT AMARENA FRUTTO Pre-candied whole Amarena cherries in their syrup ideal for filling, decorations and for enriching gelato cups and desserts. SIZE 16/18 SIZE 18/20 AMARENA TUTTOFRUTTO Pre-candied whole Amarena cherries in their syrup ideal for filling, decorations and for enriching gelato cups and desserts. Higher percentage of fruit content then Amarena Frutto. Magnum size are especially dedicated for confectioners' decorations. SIZE 18/20 SIZE 20/22 MAGNUM SIZE 22/24 MAGNUM AMARENA DRIED Pre-candied whole Amarena cherries without syrup. SIZE 16/18 AMARENA BRISURE Pre-candied chopped Amarena cherries in their syrup, ideal as filling for every confectioners speciality. AMARENA 120 g Fabbri Amarena in a handy 120 g jar. AMARENA 230 g The beautiful shape, faithful to the unmistakeable Opaline silhouette, in a refined and functional pack suitable also for everyday use. AMARENA OPALINE 600 g AMARENA MAXIOPALINE 1,200 kg Gift packs in the characteristic opalescent white glass jar with blue pattern in the same shape as the ceramic jar. FILLINGS AMARENA COLATA FRUIT PURÉE WITH PIECES Amarena puree rich in fruit pieces ideal for preparing fruit pies, croissants, fillings and cakes. Perfect for baked cakes and preparations. AMARENA PASSATA FRUIT PURÉE WITHOUT PIECES Smooth fruit filling rich in fruit content. AMARENA FABBRI Bright red, creamy filling with the typical Fabbri Amarena flavour, with fruit pieces. AMARENA FABBRI EXPORT Creamy filling with the typical Fabbri Amarena flavour, with fruit pulp. With natural colours. AMARENA LIGHT All the taste of Amarena filling with no added sucrose. With natural colours. FLAVOURS DELIPASTE AMARENA Concentrated flavouring paste with high content of fruit juice and pulp. With natural colours. MIXYBAR AMARENA Highly aromatic concentrated syrup rich in fruit pulp and juice. Ideal for making granita, frappés, milkshakes, sorbets, aperitifs, cocktails and long drinks. Retail pack AMARENA SYRUP AMARENA ZERO With no added sugar, sweetened with Splenda (sucralose) for a zero - calorie drink. FINISHING TOUCHES AMARENA NAPPAGE Delicately flavoured, ideal for covering desserts and semifreddo. Transparent and bright both above and below freezing. TOP AMARENA Delicious sweet sauce for decorating and enriching fruit salad, semifreddo, mousse and plated desserts. Retail pack MINI TOP AMARENA 225G This packaging is dedicated to retail, but it is also perfect for coffee shops, gourmet and delicatessen shops and gelato parlours. 3

6 TART AND CROISSANT WITH 4baked cakes AMARENA TART INGREDIENTS - Sablé pastry dough - Amarena Colata Sablé pastry dough Flour g 500 Butter g 300 Pastovocrem Fabbri g 150 Icing sugar g 90 Place in the planetary mixer the butter and the flour to get the sable effect. Add the Pastovocrem and the sugar and mix till smooth. Let the dough cool for at least 2 hours before using it. ASSEMBLING THE CAKE Roll aout the sablé pastry dough. Spread a layer of Amarena Colata and cover with some strips of pastry dough. Bake at 170 C for 15/30 minutes. Croissant Yeast mixture Flour g 1800 Yeast g 250 Water g 1000 Mix the yeast with the water. Pour onto the flour, mix and leave until it doubles its volume. Dough Weak flour g 1500 Strong flour g 2000 Butter g 600 Whole eggs g 650 Castor sugar g 700 Salt g 50 Honey g 50 Whole-fat milk g 1000 For each kg of dough, make the folds with 300g butter. Pour all the ingredients onto the yeast mixture. Put into the planetary mixer and mix for about 25/30 minutes. Take out the dough and leave to rise for 30 minutes. ASSEMBLING THE CAKE Roll out the dough, position the butter and fold into 3 for three times, alternated by 15 minutes cooling. Form the croissants and allow to rise. Bake at 170 C for 25/30 minutes.

7 SAINT JOSEPH S ZEPPOLE WITH INGREDIENTS - Zeppole s dough - Custard cream - Amarena Fabbri Zeppole s dough Water g 100 Butter or pork lard g 260 Salt g 12 Flour g 1000 Eggs g 1200 Icing sugar a.r. Sunflower oil l 2 Put the water, butter or lard and salt in a saucepan. Bring to boil, then add the flour. Mix with a wooden spoon till the dough comes together. Put it into the planetary mixer; slowly add the beaten eggs and mix for a few minutes. Make ring shaped zeppole on baking paper squeezing the dough with a sac à poche with star nozzle. Fry in the sunflower oil at 180 C. Variation: bake in pre-heated oven at 200 C 3 to 4 minutes and then finish by frying in boiling oil. ASSEMBLING THE CAKE Garnish with confectioner s custard and Amarena Fabbri. CUSTARD CREAM Milk g 900 Sugar g 100 Pastovocrem Fabbri g 400 Cream g 100 Rice starch g 80 Vanilla Delipaste g 10 Place the milk in a pan together with the Vanilla and the cream. Bring to a boil. Beat well the Pastovocrem together with the sugar and the starch. Add the milk, blend with a whisk and boil until it reaches a creamy consistency. Lay on a mould and cover with a plastic film leaving no air between the film and the custard to prevent the surface from drying. Shock freeze till 4 C. baked cakes 5

8 6baked cakes FAGOTTINO WITH INGREDIENTS - Yeast dough - Croissant dough - Custard cream - Amarena Fabbri Yeast dough Flour g 1800 Yeast g 250 Water g 1000 Mix the yeast with the water. Pour onto the flour, mix and leave until it doubles its volume. CROISSANT DOUGH Weak flour g 1500 Strong flour g 2000 Butter g 600 Whole eggs g 650 Castor sugar g 700 Salt g 50 Honey g 50 Whole-fat milk g 1000 For each kg of dough, make the folds with 300 g butter. Pour all the ingredients onto the yeast mixture. Put into the planetary mixer and mix for about 25/30 minutes. Take out the dough and leave to rise for 30 minutes. CUSTARD CREAM Milk g 900 Sugar g 100 Pastovocrem Fabbri g 400 Cream g 100 Rice starch g 80 Vanilla Delipaste g 10 Place the milk in a pan together with the Vanilla and the cream. Bring to a boil. Beat well the Pastovocrem together with the sugar and the starch. Add the milk, blend with a whisk and boil until it reaches a creamy consistency. Lay on a mould and cover with a plastic film leaving no air between the film and the custard to prevent the surface from drying. Shack freeze till 4 C. ASSEMBLING THE CAKE Fold the croissant dough 3 times into 3 with the necessary butter and roll out to a thickness of 5 mm. Cut out squares measuring about 6 cm across. Fill with custard cream, one Amarena cherry, leave to rise and bake at 170 C for 25/30 minutes.

9 KRAPFEN WITH INGREDIENTS - Krapfen dough - Custard cream - Amarena Fabbri KRAPFEN DOUGH Confectioners flour g 1000 Castor sugar g 200 Butter g 200 Salt g 20 Eggs 5 Fresh brewer s yeast g 50 Fresh vanilla pod 1 Blend all the ingredients together to form a uniform mixture. Leave to rest for 12 hours. CUSTARD CREAM Milk g 1000 Sugar g 260 Flour g 130 Lemon rind 1/2 Egg yolks 4 Boil the milk with the lemon rind. Beat the egg yolks together with the sugar, add the flour and gradually pour in the milk, mixing carefully with a whisk to avoid lumps. Boil the custard for 3 minutes. Leave to cool. ASSEMBLING THE CAKE Roll out the dough with a rolling pin, using a little flour to ensure the dough does not stick, and cut out circles. Spread the custard over the circles, add two Amarena cherries and brush with beaten egg. Cover with the rest of the dough and cut into a round form. Place on a baking tray, leave to rise for 20 minutes and brush with egg yolk and a pinch of sugar. Bake in the oven for 18 minutes at 180 C. Sprinkle with icing sugar and serve warm. baked cakes 7

10 PANETTONE WITH 8baked cakes The Typical Italian Christmas cake for first Kneading Sugar g 1750 Water g 1500 Egg yolk g 2250 Natural yeast g 1500/2000 Flour suitable for panettone g 4000 Butter g 2500 Dissolve the sugar in 1 L of water, add the egg yolks and flour, and knead till it binds. Add the remaining water, finally the butter at room temperature. Allow to rest for 12/14 hours at C. The dough must be at 26 C in order to rise properly. It must triple in size. for second Kneading Flour suitable for panettone g 1000 Sugar g 350 Egg yolk g 450 Butter g 500 Salt g 120 Vanilla pods g 8 Dried Amarena Fabbri g 3600 Bind the first keading with the flour, add sugar and egg yolks. Knead and add the butter and salt, bind and then add the fruit. Allow to rest for one hour, break into batches, allow to rest for another hour, then shape Try the same recipe to prepare the typical Italian Easter s cake: COLOMBA WITH and place in the moulds. Allow to rest for another hour and allow to rise at 30 for 5/6 hours. Bring to room temperature and bake each 1 kg piece at 170 for about 60 minutes. Once out of the oven, turn for at least 3 hours and bag the next day. The natural yeast indicated refers to the sourdough after it has been refreshed at least three times one to one (sourdough/flour ratio), fermenting at 30 for three hours each time.

11 BABà WITH INGREDIENTS - Babà Fabbri - Amarena flavoured cream - Amarena Fabbri - Top Gelée Amarena flavoured cream Castor sugar g 50 Cream g 100 Amarena syrup g 80 Whip the cream and the sugar and add the Amarena syrup. Composition Place the Babas on a grid and eliminate the excess rum by squeezing them gently. Glaze the surface of the Babas with a brush of Top Gelée and slice them vertically so that they open like a book. Arrange the Babas on a serving plate and fill them with the cream using a sac-à-poche. Garnish the plate with a bouquet of fresh fruit, half-candied lemon zest and Fabbri Amarena cherries. baked cakes 9

12 10baked cakes CUP CAKE WITH INGREDIENTS - Amarena Cake - Amarena Icing - Amarena Cream - Amarena Fabbri Amarena Cake Flour g 130 Sugar g 130 Butter g 130 Eggs g 100 Baking g 3/4 Chooped Amarena cherries g 80 Whip the sugar and the butter, add the eggs, the sift powders, the chopped Amarena cherries and pour into the paper cups. Bake at 170 C approx. for 15 minutes. Amarena Icing Sugar glass g 500 Water g 60 Amarena syrup g 30 Lemon juice g 10 Mix the sugar, the water and the Amarena syrup, add the lemon juice and emulsify. Amarena Cream Butter g 500 Sugar glass g 550 Delipaste Amarena g 80 Whip the butter well together with the sugar, finally fold in the Delipaste Amarena. ASSEMBLING THE CAKE Coat the cup cakes with Amarena Icing and garnish with Amarena cream and Amarena cherries.

13 PETIT FOUR WITH INGREDIENTS - Petit Four - Amarena Fabbri Almond paste g 1000 Egg white g 300 Sliced almonds a.r. Put the almond paste in the planetary mixer, and add the egg white slowly until the mixture is soft. Pipe out almond paste petit fours and place one Amarena cherry in the centre of each one. Add more almond paste, roll in the sliced almonds and sprinkle with icing sugar. Bake at 180 C for about 10/12 minutes. baked cakes 11

14 NEAPOLITAN CAKE WITH 12baked cakes INGREDIENTS - Custard cream - Sablé Pastry dough - Sponge cake - Amarena Fabbri Custard Cream Milk g 900 Sugar g 100 Pastovocrem Fabbri g 400 Cream g 100 Rice starch g 80 Vanilla Delipaste g 10 Place the milk in a pan together with the Vanilla and the cream. Bring to a boil. Beat well the Pastovocrem together with the sugar and the starch. Add the milk, blend with a whisk and boil until it reaches a creamy consistency. Lay on a mould and cover with a plastic film leaving no air between the film and the custard to prevent the surface from drying. Shack freeze till 4 C. Sablé pastry dough Flour g 500 Butter g 300 Pastovocrem Fabbri g 150 Icing sugar g 90 Place in the planetary mixer the butter and the flour to get the sable effect. Add the Pastovocrem and the sugar and mix till smooth. Let the dough cool for at least 2 hours before using it. Sponge cake Whole eggs g 1600 Castor sugar g 1000 Flour g 1000 Butter g 200 Heat the eggs and the sugar while beating. Add the sieved flour and finally the melted butter. Bake at 190 C. ASSEMBLING THE CAKE Line a 4 cm high mould with a 2 cm layer of sablé pastry. Add a layer of custard cream, and place a 1 cm thick round of sponge-cake on top. Arrange the Amarena cherries, add another layer of custard cream and cover with sablé pastry. Bake in the oven for about 35 minutes at 170 C. Leave to cool, sprinkle with icing sugar and decorate with Amarena cherries.

15 CIOCCO CAKE Dark chocolate 80% g 400 Butter g 70 Sugar g 70 Milk g 50 Teaspoon rum 1 Eggs 6 Cornflour g 60 Sachet of vanilla-flavoured baking powder 1 Amarena Fabbri (with syrup) 10 Crème fraîche g 200 Break the chocolate into small pieces and place in a large glass bowl together with the rum, the sugar, the milk and the butter, and heat in the microwave on full power for 2-4 minutes. Remove from the microwave and mix well with a whisk. Add three whole eggs and mix, and then add three egg yolks, and then the flour, mixing well to prevent lumps forming. Lastly, add the baking powder and stir again to form a uniform mixture. Pour the mixture into 24 cm spring-form cake tin, lined with grease-proof paper, and decorate the top of the cake with some of the drained Amarena cherries. Bake in the oven for 20 minutes at 170 C. Remove from the oven and leave to cool for about 1/2 hour. In the meantime, mix the remaining Amarena cherries in the blender until they form a sauce and then blend in the crème fraîche. Serve the cake with this sauce and garnish with Amarena Fabbri. baked cakes 13

16 14classic cakes MILLE-FOILLE WITH INGREDIENTS - Puff Pastry - Chantilly cream - Amarena Fabbri Puff Pastry Detrempe Flour g 350 Water g 175 Salt g 15 Mix all the ingredients for 10 minutes and leave to rest. Beurrage Butter g 50 Flour 00 g 150 Roll the soften butter and the flour in to a rectangle and leave to rest in the fridge for 1 hour. Place the beurrage in the center of the detrempe previously rolled in a bigger rectangle. Fold the four edges of the detrempe over the butter enclosing it completely. Work the dough with the technique of the six turns. Bake at 200 C for 15 minutes. Chantilly cream Pastovocrem g 100 Sugar g 25 Starch g 20 Milk g 225 Cream g 25 Delipaste Vanilla g 5 Whipped cream g 270 Place the milk in a pan together with the Vanilla and the cream. Bring to a boil. Beat well the Pastovocrem together with the sugar and the starch. Add the milk, blend with a whisk and boil until it reaches a creamy consistency. Lay on a mould and cover with a plastic film leaving no air between the film and the custard to prevent the surface from drying. Shock freeze till 4 C. Add 270 g of whipped cream. ASSEMBLING THE CAKE Make three layers of puff pastry and chantilly cream with chopped Amarena Fabbri. Garnish with icing sugar and Amarena Fabbri.

17 15classic cakes BLACK FOREST CAKE WITH INGREDIENTS - Chocolate mousse - Chantilly mousse - Chocolate sponge cake - Amarena Fabbri Chantilly mousse with kirsch Cream g 1500 Moussecream+5 g 150 Castor sugar g 75 Delipaste Vanilla g 30 Kirsch g 50 Chocolate sponge cake Whole eggs g 2000 Castor sugar g 1350 Flour g 1350 Cocoa powder g 140 Melted butter g 300 Chocolate mousse Cream g 800 Dark couverture g 240 Delipaste Chocolate Fabbri g 40 Melt the couverture with the chocolate paste at 40 C. Pour onto the semi-whipped cream and beat quickly to prevent the chocolate from hardening. Put the cream and Moussecream+5 in the planetary mixer, mix well with the whisk and leave in the freezer for 2 minutes. Whip until soft and fluffy. Finally, add the Delipaste, castor sugar and the kirsch. Heat the eggs and the sugar while beating. Add the sieved flour and cocoa powder. Finally pour the melted butter. Bake a 190 C. Making up the sweet Cut the sponge-cake into three parts. Form a layer of chocolate mousse and a layer of Amarena Fabbri, then add another round of chocolate sponge-cake drizzled with kirsch. Form a layer of chantilly mousse, finish off with the last round of sponge-cake, drizzle and spread on the remaining chantilly mousse. Decorate around the sweet with chocolate shavings and chantilly curls. Garnish the top with Amarena cherries and a sprinkle of icing sugar.

18 CHEESECAKE classic cakes Amarena Cheesecake Large eggs 6 Cup sugar 1 ½ Cream cheese g 900 Sour cream g 250 Heavy cream g 250 juice of one lemon Tablespoon vanilla extract 1 Heaping Tablespoons flour 2 Cup Fabbri Amarena Drained (chopped) ½ Crust Cup crushed graham crackers 1 ½ Tablespoons melted butter 6 Cup sugar ½ Topping Cup Fabbri Amarena Marbling 1 Preheat oven to 220 C. Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat on low speed thoroughly, until completely smooth. Add chopped Amarena. While cake mixture is beating, make the crust. Mix crust ingredients together. Pour into 22 spring form pan and press into place. Chill in refrigerator for 15 minutes. When crust is cool, spread chopped Fabbri Amarena Drained over bottom and pour butter into the pan. Let it rest for 5 or 10 minutes. Bake in 220 C oven for 15 minutes. Then turn oven down to 150 C and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours. After the 2 hours are up, remove cake and refrigerate. 16

19 17mousse and semifreddo PISTARENA WITH INGREDIENTS - Crème anglaise - Chocolate Mousse - Pistachio Bavaroise - Amarena heart Crème anglaise Milk g 500 Pastovocrem g 220 Boil the milk and add the Pastovocrem mixing carefully. Chocolate Mousse Crèm anglaise g 180 Chocolate 64% g 120 Semi-whipped cream g 250 Mince the chocolate and emulsify adding the still warm crème anglaise. Finally gently fold in the cream with a whisk. Pistachio Bavaroise Pastovocrem g 200 Delipaste Pistachio g 100 Whole milk g 400 Moussecream+5 g 200 Semi-whipped cream g 750 Heat the milk at 60 C, add Moussecream+5, mix well, add the Pastovocrem and the Delipaste Pistachio; chill at 12 C, finally fold in the semi-whipped cream. Amarena heart Sugar g 80 Water g 120 Amarena cherries g 100 Boil the water and sugar and add the Amarena cherries. ASSEMBLING THE CAKE Prepare the heart of the cake with the chocolate mousse and the Amarena heart. Close with the chocolate biscuit and shock freeze. Pour the Bavaroise in a mould (2 cm bigger), place the heart and close with the chocolate biscuit. Shock freeze. Glaze with Nappage Amarena and garnish with Amarena cherries.

20 18mousse and semifreddo DESIRE BUCHE DE NOEL INGREDIENTS - White chocolate mousse - Fruit Gelée (inclusions) - Crunchy Chocobianco Biscuit - Amarena Fabbri White Chocolate Mousse Pastovocrem g 300 Gelatine sheets g 12 Whipped Cream (35% fat) g 500 Delipaste White Chocolate g 80 Whip the Pastovocrem (Pate à bombe) in the planetary mixer. Soak the gelatine sheets in cold water and then melt it. Add the gelatine to the pate a bombe and the Delipaste White Chocolate. Finally fold in the whipped cream. Fruit Gelée (inclusions) Fruit cubes g 400 (Amarena, wild fruits, raspberry, orange) Sugar g 100 Orange juice g 60 Kirsch g 15 Vanilla pod ½ Gelatine sheets g 7 Cook the sugar till caramelized. Cool the caramel adding the orange juice. Add the kirsch and the grated vanilla. Cook for one minute. Add the fruits and cook again for 2 minutes. Take off from the fire and add the gelatine previously soaked in cold water. Pour the mixture into the inclusion mould. Assembling the inclusion Pour the fruit gelée into the inclusion mould and shock freeze. Place the Crunchy Chobianco biscuit onto the gelée et keep into the refrigerator. Crunchy Chocobianco Biscuit Almond Paste g 300 Delipaste Pistachio g 75 Eggs g 165 Melted butter (cold) g 65 Flour g 35 Yeast g 3 Starch g 10 Rum g 10 Amarena Fabbri g 40 Crockoloso Chocobianco g 350 White chocolate g 100 Slowly add the eggs to the Almond Paste and the Pistachio Delipaste and whip for 5 minutes. Add the sifted flour, the yeast and the starch. Finally add the butter and the rum. Spread the mixture over a baking pan and add the copped Amarena Cherries. Bake at 220 C. Temper the chocolate, add the Crockoloso Chocobianco and pour onto the biscuit in pieces and shock freeze. ASSEMBLING THE CAKE Pour into the mould 250 g of white chocolate mousse and shock freeze for 1 minute. Place the fruit gelée inclusion and add 500 g of white chocolate mousse. Finally spread the pieces of Crunchy Chocobianco biscuit and shock freeze. Take the cake out of the mould and glaze with Amarena Nappage. Garnish as desired.

21 19pralines SNACK WITH Dark chocolate a.r. Milk chocolate g 500 Delipaste Hazelnut Fabbri g 250 Croccante Fabbri a.r. Amarena Fabbri a.r. Coat a snack mould with tempered dark chocolate. Temper the milk chocolate. Once at 27 C, add the Delipaste Hazelnut. Fill for 3/4 the coated mould, place the Amarena cherries and some grained Croccante. Close with tempered dark chocolate.

22 20plated desserts PAIN PERDU WITH Purchased panettone, about 1 lb. ½ Eggs 3 Cup milk 1 Grated zest of 1 orange Cup fresh orange juice ½ Tbs. Cointreau or other orange liqueur 1 Tbs. sugar 3 Tsp. ground cinnamon ¼ Softened unsalted butter for cooking Fabbri Amarena Cherries in syrup for serving* Whipped cream for serving Preheat an oven to 200 C. Cut the panettone into 5 or 6 vertical slices, each 1 inch thick, then cut all but the end slices in half. Set aside. In a bowl, whisk the eggs until just blended, then whisk in the milk, MARZIPAN SWISSROLL Amarena Fabbri Marzipan Soft nougat Dark coating chocolate Roll out the marzipan between two layers of tinfoil. Spread out the soft nougat on the marzipan. Dry 8-10 Amarena cherries from the syrup, chop them into small pieces and orange zest, orange juice, Cointreau, sugar and cinnamon. Pour the mixture into a large, shallow baking dish. Place half of the panettone slices in the mixture and soak for about 10 seconds per side. Set a large sauté pan or grill pan over medium heat and brush with butter. When the butter foams, add some of the soaked bread slices, taking care not to crowd them. Cook, turning once, until lightly browned, 3 to 5 minutes per side. Turn the slices over again and cook them until browned to your taste, 2 to 3 minutes more. Using a slotted spatula, transfer the panettone to a platter and keep warm in the oven. Cook the remaining soaked slices, then soak and cook the rest of the panettone. Serve immediately with Fabbri Amarena Cherries and whipped cream. spread them on the nougat. Roll it into a fine swissroll and press it gently. Cover it with dark coating chocolate.

23 MASCARPONE AND NERO D AVOLA WINE TERRINE WITH Nero d Avola red wine l 1 Honey g 100 Fabbri Amarena syrup g 100 Orange 1 Cinnamon stick 1 Mascarpone g 250 Eggs 3 Castor sugar melted into a syrup with the same quantity of water g 75 Amarena Fabbri g 150 Fresh whipping cream g 300 Gelatine sheets 6 Boil the honey for 5 minutes on a low flame. Add the Fabbri Amarena syrup, the red wine, the juice and rind of the orange and a bit of cinnamon. Reduce the liquid by 2/3 and add 4 sheets of gelatine which you have previously softened in water and ice. Leave to cool. Whip the cream and blend it with the wine reduction. In a bain marie on a high flame, start beating the eggs together with the melted sugar syrup. Beat the eggs and leave to cool. Then mix with the mascarpone and remaining 2 sheets of previously melted gelatine. Line a mould with film and alternate the two mixtures, putting the amarenas in the middle of the terrine. Leave in the freezer for at least 6-8 hours. Cut into slices and serve with orange sauce. plated desserts 21

24 22plated desserts THE DEVIL S Crunchy almond and pine nut biscuit Almonds g 150 Pine nuts g 60 Sugar g 62 Flour g 70 Egg whites g 60 Butter g 62 Toast the almonds and chop them. Toast the pine nuts with a bit of butter and leave to cool. Mix all the ingredients together and place in a 20 x 20cm cake tin. Cook for 15 minutes at 200 C. Leave to cool. Cherry tomato preserve Sugar g 60 Cherry tomatoes g 250 Juice of ½ lemon Sugar g 30 Powdered pectin g 5 Mix in the sugar (60g) and the lemon juice. Bring to the boil and add the sugar (30g) and the pectin. Cook until the mixture reaches 103 C, stirring constantly. Leave to cool and cover until the preserve needs to be used. Peel the tomatoes in hot water and crush them into a paste. Chilli pepper and white chocolate mousse Sugar g 20 Hot milk g 80 Cream g 80 Durum wheat g 12 Egg yolk g 38 White chocolate g 50 Powdered gelatine g 6 Water g 30 Small chilli peppers 3 Teaspoons of Variegato Amarena Fabbri 2 Amarena Fabbri a.r. Cherry tomatoes 4 Sun-dried tomatoes Fabbri neutral glaze a.r. Mint leaves Caramelised almonds 2 Extra butter Infuse the chilli peppers in the hot milk and cream for10 minutes. Put the gelatine in the cold water. Whisk thecream until it is half-whipped. Make a custard with themilk, cream, egg yolks, sugar and durum wheat. Re-move the chilli peppers. Blend the gelatine and melted white chocolate into the custard. Cool the mixture in a bain marie until it reaches 31 C and then add the whipped cream. Put the mixture in a 16 x 16 cm cake tin and place the tin in the freezer. COMPOSITION Spread the preserve over the biscuit and then spread the Variegato Amarena over the top. Place the frozen mousse covered with the neutral glaze in the middle of the biscuit. Arrange the Amarenas around the edge of the biscuit with cherry tomatoes cut in half. Decorate with Amarena, sun-dried tomatoes, caramelised almonds and mint leaves.

25 23plated desserts PANCAKE WITH AMARENA TERYYAKI CHICKEN Cups flour 1 ½ Teaspoons baking powder 3 ½ Teaspoon salt 1 Tablespoon white sugar 1 Cups milk 1 ¼ Egg 1 Tablespoons butter, melted 3 Cup Amarena Brisure ½ In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, the egg, Amarena Brisure and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the butter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot, with some Amarena Cherries. RISALAMANDE WITH AMARENA TERIYAKI CHICKEN Milk g 500 Rice pudding g 150 Almonds g 25 Tablespoon sugar 1 Vanilla sugar a.r. Tablespoon icing sugar 1 Cream 38% g 200 First you need to prepare the basic rice pudding. Pour the milk into a casserole and boil gently. Add the rice while gently stirring. Let it boil gently for 45 minutes while frequently stirring. Hereafter let the rice pudding cool down in the refrigerator. Clean and chop the almonds into medium sized pieces. Mix the rice pudding with the almonds, icing sugar and vanilla sugar. Whip the cream and mix it very gently with the rice pudding. Put it in the refrigerator for minimum 5-6 hours. When serving decorate each portion with 4-5 Amarena Fabbri and syrup from the jar.

26 SUSHI 24plated desserts Sushi Sticky rice cooked in coconut milk g 300 Pieces Amarena Fabbri 15 Candied orange peel g 50 Fresh chopped orange rind g 20 Roll out the sticky rice onto the special bamboo for sushi. Put the orange peel on the inside together with the drained Amarena Fabbri. Roll together, using suitable pressure so that the rice and the Amarenas unite. Shape into the classic triangular form and leave in the fridge for at least one hour. In the meantime, roughly chop the mung beans and toast them together with the sugar on a high flame for 3 minutes. When the sushi has cooled, unroll the bamboo and cover with the chopped beans and fresh orange rind. Cut into slices 1 cm thick. Mung bean grains Dried mung beans g 150 Sugar g 50 Pistachio Wasabi Grated almonds g 50 Fabbri Pistachio Delipaste g 25 Several drops of dark rum a.r. Add the almonds to the pistachio paste and the drops of rum. Mix well and shape into the classic cone form. Spicy Chocolate Chop Sticks Dark chocolate g 50 Powdered chilli pepper g 4 Melt the chocolate together with the chilli pepper, leave to cool and cut into wand-shapes with a suitable mould. Composition Serve the sushi with the pistachio wasabi, the Amarena sauce and decorate with spicy chocolate sticks.

27 25savourty specialities DUCK BREAST WITH CREAMED SAUCE Duck breast Amarena Fabbri Duck breast Cream 38% Sauce thickener l ¼ Scratch the duck breast and rub it with salt. Brown the duck breast on the skin side on a dry warm frying pan. Put the duck breast in an ovenproof casserole and put it in the oven for 20 minutes at 200 degrees. Hereafter let it rest for 20 minutes in tinfoil. Take the meat juice from the tinfoil and add the cream and 5-6 chopped Amarena cherries. Thicken the sauce and give it some colour. Adjust the taste with salt, pepper and Amarena syrup from the jar. Red cabbage salad with Amarena Fabbriand fried walnuts Red cabbage g 600 Walnuts g 100 Amarena Fabbri cherries g 100 Teaspoon anise powder ½ Tablespoon wine vinegar 2 ½ Tablespoon olive oil 1 Tablespoon Amarena Fabbri syrup from the jar 2 Salt and pepper a.r. CHERRY BARBECUE SAUCE AMARENA TERIYAKI CHICKEN Cup onion, chopped ¼ Teaspoon garlic, chopped 2 Teaspoon sesame oil 3 Cup water ₁ ₃ Cup rum ₁ ₃ Cup cider vinegar ₁ ₃ Teaspoon ketchup 2 Cup Fabbri Amarena Cherry Paste ½ Teaspoon honey 2 Teaspoon soy sauce 2 Fabbri Amarena Brisures ₂ ₃ Teaspoon red pepper flakes 1 Teaspoon ginger, ground 1 Teaspoon cumin seed 2 Teaspoon brown sugar 3 Teaspoon cornstarch dissolved in ¼ cup water 1 Chop the red cabbage into fine pieces. Fry the walnuts on a dry frying pan for 1-2 minutes. Dry the Amarena cherries from the syrup and chop them into medium size pieces. Mix all the ingredients, except for the walnuts - and adjust the taste of the salad with the Amarena syrup. When serving decorate with walnuts and whole amarena cherries. Stir-fry onions and garlic in sesame oil until tender. Add other ingredients and spices and simmer for 30 minutes. Thicken slightly with cornstarch and water.

28 26savourty specialities Cherry CHICKEN SALAD AMARENA CHERRY CHICKEN SALAD Cups cubed cooked chicken breast 2-½ Cup drained Fabbri Amarena Cherries ₂ ₃ Cup chopped celery ₁ ₃ Cup chopped tart apple ₁ ₃ Cup chopped pecans, toasted ₁ ₃ Cup mayonnaise ½ Teaspoons buttermilk 4 Teaspoon salt ½ Teaspoon pepper ₁ ₈ Croissants, split 7 CHICKEN WITH AMARENA TERIYAKI CHICKEN Tbsp olive oil 1 Tsp sesame oil ½ Lb chicken 1 Cup teriyaki sauce ½ Cup Fabbri Amarena Cherries with syrup 1 In a large bowl, combine the chicken, cherries, celery, apple and pecans. In another bowl, combine the mayonnaise, buttermilk, salt and pepper; add to chicken mixture and mix well. Spoon 1/2 cup chicken salad onto each croissant. Marinate the chicken in the teriyaki sauce for 30 minutes. Heat the oil in a pan. Fry the chicken until golden brown. Set the chicken aside. Pour the marinade into the pan, add Fabbri Amarena Cherries & syrup and reduce it to a sauce. Pour the sauce onto the chicken.

29 AMORE MIO 10 cl dry sparkling white wine Amarena Fabbri s Place into a champagne flute one Amarena Cherry and a spoon of its juice. Fill with chilled dry sparkling white wine and serve. CHUPITO 2 cl vodka 1 Amarena Cherry s Pour the chilled vodka in a shot glass. Place on the bottom one dried Amarena Cherry and serve. 27cocktails

30 cocktails CAIPIROSKA ½ lime 6 Amarena Cherries with their juice 4,5 cl vodka brown cane sugar crushed ice s Smash the lime, the Amarena Cherries and the brown sugar in a highball glass. Fill with crushed ice and add the vodka. Garnish with Amarena Cherries and two straws. VODKA SOUR 4,5 cl vodka 2 cl lemon juice 1,5 cl Fabbri Liquid Sugar 1 cl Amarena Fabbri juice Ice cubes s Shake all the ingredients and strain into a chilled martini glass. Garnish with Amarena Fabbri. 28

31 MOJITO 4 cl vodka 1 cl Amarena Fabbri juice 5 Amarena Cherries Energy drink Ice cube s Put the Amarena Cherries and their juice in a highball glass. Fill with ice cube and add the vodka and the energy drink. Garnish with mint leaves. SUNRISE 4,5 cl vodka Orange juice 1 cl Amarena Fabbri juice Ice cubes s Fill a highball glass with ice, pour the vodka and fill up with orange juice. Pour the Amarena juice to create the red layer. Garnish with a slice of orange and 3 Amarena Cherries. 29cocktails

32 30amarena fabbri EXCELLENT ALSO FOR: YOGURT CHEESES gelato

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