Rosh Hashana Sformato with Amaretto Whipped Cream

Shana Tova, to my fellow Jews! What better way to greet the new year than with chocolate, liqueur, and fresh whipped cream??

I had the good fortune of being invited to Rosh Hashana dinner out in Maryland at friend's family's home. As to avoid looking gauche I, of course, brought a new dessert that I had tried out. Little did I know there would be 10,000 people there, so lucky for me the dessert didn't last very long. So by default it was a seemingly huge hit. Sformato is sort of like a cakey-pudding/brownie-mix-without-salmonella sprinkled with sliced almonds served with a sweet, almond liqueur whipped cream. I have to admit it was out of control delicious. I will definitely be making this recipe again.

2 cups whole milk

1 cup sugar

16 oz good semisweet chocolate

vanilla

1 packet of gelatin

4 large eggs, room temperature

1/4 cup sliced almonds

For the Whipped Cream:

1 small carton of heaving whipping cream

1/4 cup confectioners' sugar

splash of almond liqueur

Preheat oven to 350. Butter 2 quart casserole dish that can fit into a roasting pan. I will explain why in a moment. Begin melting chocolate in double boiler. Do this by putting a glass bowl over a pot of boiling water. Make sure bottom of the glass bowl does not touch the hot water directly. Turn off heat once chocolate is melted. Keep over steaming water.

In the meantime, simmer 1 1/2 cups whole milk, sugar and splash of vanilla in saucepan. Once simmering and sugar dissolved, turn off heat. In a small bow, mix packet of gelatin and remaining 1/2 cup of cold whole milk for about 2 minutes. Add milk and gelatin to hot milk and sugar mixture stirring constantly until gelatin is dissolved. Add this mixture to glass bowl of melted chocolate stirring until all contents are fully combined.

Lightly beat the four eggs in separate bowl. Ladle 3 tablespoons or so of the hot chocolate and milk mixture into the eggs and whisk until mixed well. This will temper the eggs to avoid scrambling them once they are added back into the chocolate. Add eggs to the hot chocolate and milk mixture; whisk CONSTANTLY to avoid egg scramble. If you find the mixture has become lumpy, run it through a strainer before pouring into casserole dish.

Once in the casserole gently sprinkle the top with almonds until the top is lightly covered. To create steam bath for the casserole pour boiling water in the roasting pan to halfway up the casserole dish. Place in oven for about 1 hour and 20 minutes. The reason for the steam bath is cook the ingredients gently. This will create the soft souffle-esque texture. The sformato will still be a little giggly when it is taken out, that is fine. Let cool for 30 minutes before serving.

For the Whipped Cream:

Begin whipping the cream on low with an electric mixer. Increase speed as the cream begins to stiffen to avoid Mrs. Doubtfire Whipped Cream Facial. Begin adding amaretto liqueur and powdered sugar; mix until soft peaks are achieved. Soft peaks are when you pull the whisk out and the cream holds its shape; the tip will curl down.

Use a large serving spoon to serve sformato since it is quite soft; add a dollop of whipped cream and enjoy.

Happy New Year!