• register
  • log in
  • shopping list
  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • hot topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • videos
    • features
  • win
  • meal planners

Eat Well

Recipes

  • home
  • recipes
    • recipe categories
    • recipe collections
    • reader recipes
    • Have a recipe that you'd like to share on Eat Well?

      Add your own recipe
  • kitchen tips
    • how to
    • glossary
    • ask peter
  • Hot Topics
    • features
    • wellbeing
    • in season
    • what's on
    • wine
  • Videos
  • win
  • meal planners
Register Log in
Menu
Home > Recipes > Cognac berries with amaretti cream

Cognac berries with amaretti cream
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Cognac berries with amaretti cream

No ratings yet

Ingredients

300 g Blueberries
2 Tbsp Cognac
1 Vanilla pod
½ cup Cream
3 Amaretti biscuits

Directions

  1. Put the blueberries into a container, then pour over the cognac. Leave to steep for at least 1 hour.
  2. Split the vanilla and scrape the seeds into a bowl. Reserve the pod, let it dry out and it can be used to flavour future dishes. Popping it into the sugar jar is always a goodie.
  3. Pour in the cream and whip with the vanilla.
  4. Crush the amaretti biscuits with your hands, or use a rolling pin.
  5. Spoon the berries and juice into glasses then top with the cream and finish with amaretti biscuits.
Your rating?
comment

https://www.eatwell.co.nz/recipe/5621/Cognac-berries-with-amaretti-cream/

Collections you may like

Raw sweet treats

Raw sweet treats

Chocolate cake recipes

Chocolate cake recipes

Christmas desserts

Christmas desserts

Valentine's Day dessert

Valentine's Day dessert

Stories you may like

Sugared flowers: how to make

Sugared flowers: how to make

Simon Gault
4 Bites: School-night dinners

4 Bites: School-night dinners

Warren Elwin
How to make Italian meringue

How to make Italian meringue

Peter Gordon
Crème brûlée: how to set up the bain marie

Crème brûlée: how to set up the bain marie

Simon Gault

Comments

Join the conversation

Tell a friend...

Seen something you really like? Use the form below to send your friend(s) an email message and link to this item.

Thank you, your message has been sent.

Most viewed recipes

  • Seed crackers (gluten and dairy free)

    Seed crackers (gluten and dairy free)

  • The ultimate Kiwi beer batter

    The ultimate Kiwi beer batter

  • Eskimo lolly cake

    Eskimo lolly cake

  • Apple sponge

    Apple sponge

  • Chickpea eggplant salad

    Chickpea eggplant salad

  • Dark chocolate and brandied fig truffles

    Dark chocolate and brandied fig truffles

Receive weekly emails & save favourite recipes

register now

Trending

  • Edible Christmas gift ideas

  • How to avoid burnout this festive season

  • 15 ways with asparagus

  • Video: ever-popular gluten-free seed crackers

  • Annabel Langbein's Christmas party hacks

  • Our favourite fritters and hash cakes

  • Healthy snack ideas

  • Five easy Christmas desserts

Shopping List

  • Login or sign up to use the shopping list

Connect with us

eatwell.co.nz
  • facebook
  • twitter
  • pinterest
  • Instagram
  • Who we are
  • Our People
  • Terms & conditions
  • Privacy policy
  • Contact us
  • FAQs
Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

Back to top