Generally I am not a dessert person. It is not that I do not like things like apple pie, crumbles, cheese cake, etc but if I have a great main course I normally have no room left. I am more likely to have fresh fruit than anything else. However after a disciplined September and October - little alcohol, sensible food portions and hours on the rowing machine - my efforts to reduce weight have gone for a burton in November.
So before returning to austerity for the run up to Christmas, I succumbed to the idea of making a rich cream-based desert last night.
Serves 4-6 (4 works after a light main course)
Ingredients
50 g almonds
50 g pinhead oatmeal
50 g soft brown sugar
300 ml double cream
3 dsp amaretto
Method
1. Heat a heavy frying pan on a medium heat
2. Chop the almonds finely and add to the pan with the oatmeal and soft brown sugar
3. Mix the ingredients well with a spatula and keep stirring
4. Ensure that the temperature is just high enough to melt the sugar. If you move the spatula across the pan (photo) you see that at the edges the sugar is just molten. If the sugar starts to smoke the temperature is too high, if the sugar does not start to melt the temperature is too low.
5. Keep stirring until there are no visibile sugar grains. The oatmeal and chopped almonds should now be caramelised.
6. Whisk the double cream adding the amaretto one dessert spoon at a time. Stop when it is getting thicker. Avoid whisking too long as it will become buttery.
7. Divide 2/3 of the caramelised oatmeal and almonds among the serving glasses.
8. Serve the amaretto cream into the glasses.
8. Add the remaining caramelised mix on the top.
Amaretto costs about £8 a bottle locally. Last time I went to Germany on business the identical product cost €4/bottle!
I am afraid this is a calorie bomb! Not one to have too often (assuming you like it).
really let one willing to do and eat it 
2006-11-23 @ 16:28