Ingredient and Portion
Pesche Ripiene Di Cioccolato (Fresh Peach stuffed with Amaretti Biscuits and Chocolate)
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From Chef Osvaldo Forlino Submit
In DBS Indulge's Masterclass with Chef Osvaldo Forlino, he shares with the participants his grandma's dessert recipe! Here it is.
15 white peaches
75g of butter
200g of Amaretti biscuits, crumbs
30g of cacao powder
4 egg yolks
6 tbsp of white sugar
75g of butter
200g of Amaretti biscuits, crumbs
30g of cacao powder
4 egg yolks
6 tbsp of white sugar
Method
1. Cut the peach in half and discard the seed.
2. Take out the flesh to create a space for the filling.
3. Set aside.
4. Mix the sugar, butter, cacao powder, crumb biscuits, and the pulp.
5. Fill the peach with the mixture.
6. Bake it at 170C for 30 minutes.
2. Take out the flesh to create a space for the filling.
3. Set aside.
4. Mix the sugar, butter, cacao powder, crumb biscuits, and the pulp.
5. Fill the peach with the mixture.
6. Bake it at 170C for 30 minutes.
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