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Moulded Cream

For the cream: 500 ml. of milk, 100 gr. sugar, 2 eggs, 50 gr. of flour, grated lemon rind.
To finish: 2 large cubes of dark chocolate chopped into pieces, 10 almonds, hazelnuts 10g, 100 g. of dry biscuits coarsely chopped, essence of rum, "cat’s tongue" or other cookies to garnish, bitter cocoa powder.

In a small bowl, beat the eggs and sugar until they reach a very foamy consistency. In a nonstick saucepan heat the milk and dissolve in the flour, then add the beaten eggs, together with the lemon zest and cook over a low heat until a thick cream has formed. Allow to cool, approximately 15 minutes. Add the almonds, nuts, cookies and the rum essence, mix well.
In a round glass bowl line a large sheet of plastic wrap, letting the outside edges drape over, add the cream and refrigerate for at least 2 hours.
Turn out the set cream onto a serving dish and garnish with the “cat tongue” cookies and sprinkle with cocoa powder.

Recipe by Giovanna Tramonte

This recipe is published in "La cucina di casa mia"

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