I took inspiration from: THE ITALIAN CUISINE December 2007 issue - page. 152.
The original recipe was "Pandora with zabaglione" zabaglione just today, I saw him there too: P
quote here the text copied in part and partially modified by me.
Too bad for the picture a bit '(a lot) out of focus ..
Ingredients for 6 persons: a small
pandoro
sugar shelled peanuts and chopped
for the vanilla sauce:
g sugar 75 cl 250
milk 2 egg yolks
5 g of flour 200 cl whipped cream
cinnamon orange peel
Working egg yolks with sugar, add flour and mix.
Boil the milk with a pinch of cinnamon and orange peel, pour some into the mixture, stir and pour in remaining milk.
Continue to stir over the fire to begin to thicken. Pour into a bowl and let cool. Add the whipped cream.
Cut pandoro looking to obtain the "nuts and toast them in the pan.
Spread the sauce in small bowls and then garnish with dice of Pandora and diskettes caramelized sugar to which add the chopped peanuts (sugar cooked to caramel - in non-stick pan - and distributed on a baking sheet covered with parchment paper and then cooled)
0 comments:
Post a Comment