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Maple Bacon Ice Cream with Streusel

Bacon and Ice Cream, it can’t get much better than this!

Ice cream is already amazing, so how do you make something great even better? Just add some bacon flavoring! Top it off with some delicious graham cracker oat streusel.

Watch our video and make your own ice cream!

Maple Bacon Compound

Amoretti compounds are ideal for flavoring cakes, cookies, muffins, cheesecakes, ice cream, alcoholic & non-alcoholic beverage, liqueur, beer & wine, or just about anything else you can imagine.



    1. Heat cream, milk and sugar to a simmer.
    2. Remove from heat and temper in the eggs.
    3. Cook to 82° C (178° F).
    4. Strain.
    5. As an option, mix in either Amoretti Maple Compound or Amoretti Maple Bacon Type Compound.
    6. Chill at least 4 hours or overnight.
    7. Spin in an ice cream machine according to manufacturer’s instructions.
    8. In a mixer with a paddle attachment, combine the dry ingredients.
    9. Add the cold, cubed butter and mix until the butter is broken down into small pieces.
    10. Spread the streusel on a parchment-lined sheet pan and bake in a 350° oven for 6-8 minutes, or until lightly browned.
    11. Remove, stir and let cool.
    12. Store in an airtight container. Streusel can keep for four days. Or it can be kept in the refrigerator, unbaked for 7 days.
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Pumpkin Brûlée with Pomegranate Crème

Our beautiful Pumpkin Brûlée is guaranteed to please!

Some desserts take time. You plan it and put in hours of work and let it sit overnight. And at the end of the whole process, you achieve something perfect. Don’t you love that feeling?

That’s this dessert. If you’re looking for a bit of a challenge, our Pumpkin Brûlée with Pomegranate Crème is sure to impress!

Watch our video to see how it’s done, and don’t forget to grab the recipe!

Pumpkin Spice Compound

Pumpkin Spice is a fall necessity. Add it to your creations easily with our Pumpkin Spice Compound!



    1. Heat the cream, milk, and half of the sugar in a pot until they are simmering.
    2. Whisk the yolks and remaining half of the sugar together in a bowl.
    3. Slowly temper the milk into the egg yolks and sugar, whisking constantly.
    4. Once combined, strain the mixture into a container.
    5. Add the Pumpkin Spice Compound and stir to thoroughly combine.
    6. Place ramekins into a large shallow dish and pour the brûlée into the ramekins.
    7. Fill the dish with water half way up the ramekins, and cover with a sheet pan or foil.
    8. Bake at 300 °F degrees for 20-30 minutes, depending on the size of the ramekins and amount poured into them.
    9. Once set, remove and let cool in the water on a rack for 15 minutes.
    10. Remove the ramekins from the water and let cool completely before chilling for a day or at least 2 hours.
    11. Sprinkle raw sugar over the top of the chilled brûlée and shake the ramekin a bit to evenly distribute the sugar, before burning.
    12. After burning the sugared top, warm a spoon and place a quenelle of the Pomegranate Cream onto one edge of the brûlée, or pipe a layer of decorative cream onto the top of the burned sugar.
    13. Garnish with pomegranate arils.
        • If you are not making the brûlée immediately, chill mixture in an ice bath before storing and chilling.
        • Mix will last 5 days.