Yield: 4-6 servings
* 2 cups whole milk, divided
* 1 cup sugar
* 1 teaspoon vanilla
* 1 packet gelatin
* 4 eggs, lightly beaten
* 1 (12-ounce) bag bittersweet chocolate chips
* 1/4 cup toasted sliced almonds
* 1 cup whipping cream
* 1 tablespoon powdered sugar
* 1 tablespoon almond liqueur (recommended: Amaretto)
Preheat the oven to 350 degrees F.
In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and
vanilla. Bring to a simmer and stir until the sugar is dissolved.
Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup
cold milk and let dissolve for 2 minutes. Combine the cold milk and
gelatin with the hot milk and sugar. Stir to dissolve the gelatin,
about 5 minutes. (Heat the milk gently if the gelatin is not
dissolving easily.) When the gelatin is dissolved combine the eggs
with the warm milk, whisking constantly to avoid scrambling the eggs.
Pour the mixture through a fine mesh strainer into a large measuring
cup or small pitcher.
Meanwhile, melt the chocolate over a double boiler. When the chocolate
is melted gradually combine the milk and egg mixture with the melted
chocolate, stirring between each addition to create a smooth chocolate
Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the
top with the almonds. Place the casserole dish in a larger dish or
roasting pan. Add hot water to the outer pan until the water comes
halfway up the sides of the baking dish. Bake until the sides are firm
and the center is jiggles slightly, about 1 hour. Remove from the oven
and let cool for at least 30 minutes.
Just before serving, whip the cream to soft peaks in a medium bowl
using a whisk or electric hand mixer. Add the sugar and almond liqueur
and whip to combine. Spoon the sformato into individual serving bowls
and dollop the top with the almond liqueur whip cream.