found this recipe on "Valtellina taste", a book I bought last week and that I recommend. It's like I like it: short and fairly simple recipes (at least those I have tried so far) and all accompanied by photos. In back of the book there is also a "taste of Valtellina cuisine" with a few recipes (like that of pizzoccheri) explained step by step.
Here I report is significant because the introduction: " who loves cooking is love. It could not be otherwise. Only then can we explain the love products, patience in knowing and knowing how to choose, the passion for cooking them lovingly, following them minute by minute in their transformation into happiness of the palate. That's why we make ready the pages of this book with dishes from our love. Paid by lovers of our land and its products. A happiness that makes us great pleasure to share with you in the simplicity of tradition and innovation in the fantasy .
Maybe if you happen, visit Geocooking Cooking School, where I believe it is possible to order the cookbook.
Here comes the recipe I tried yesterday. parfait Braulio . The Braulio is a bitter Valtellina is based on selected alpine herbs. I state that I wanted to "copy" to presentation of the cake as it appeared on the book and I've got a nice burn my poor big toe (shame on me). I assure you that sugar burns hot as hell!
Serves 4 For the custard
125 g of whole milk
20 g of egg yolk (about 1 egg yolk)
25 g sugar 10 g cornstarch
For the parfait
15 g egg whites (albumen of an egg approximately)
30 g sugar 50 g 10 g of custard
Amaro Braulio Riserva
100 g of whipped cream for garnish
custard, to taste (I added a spoonful of whipped cream and a Braulio tablespoon)
berries
apple slices
For the custard
Put to boil the milk. In a saucepan mix the egg yolks with sugar, add cornstarch mixed with vanilla. When the milk boils pour it on this compound. Bring it all on the stove and stir until desired consistency. For the parfait
Beat the egg whites with sugar. Apart from the mixed Braulio with cream and add this mixture to egg whites. Lighten all, adding the whipped cream and taking care not to remove it. Mix everything carefully and then fill with the mixture of aluminum molds (I have them previously coated with transparent film). Frost in freezer for at least 3-4 hours. Turn out the dishes on Braulio parfait, pour a tablespoon of cream (which should be enough liquid, I added a tablespoon of cream and Braulio) and complete the dessert with berries and sliced \u200b\u200bapples.
