Zuppa inglese
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Zuppa inglese
  Italian    Malgieri  
Last updated 6/12/2012 12:53:58 AM. Recipe ID 15838. Report a problem with this recipe.
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      Title: Zuppa inglese
 Categories: Italian, Desserts, Malgieri
      Yield: 10 Servings
      1    Pane di Spagne
           - baked and cooled

MMMMM-----------------------PASTRY CREAMS----------------------------
      1 qt Milk
  1 1/2 c  Sugar
     12    Egg yolks
    2/3 c  Unbleached all-purpose flour
      1 tb Grated orange zest
      2 ts Vanilla extract
      4 oz Bittersweet chocolate
    1/2 ts Cinnamon

    2/3 c  Water
    2/3 c  Sugar
    1/2 c  Dark rum

    3/4 c  Heavy cream
           Chocolate shavings
           Candied fruit
  BRING THE MILK and half the sugar to a boil in a large saucepan.
  Whisk the egg yolks in mixing bowl and beat in the remaining sugar.
  Sift in the flour and beat it in. Beat 1/3 of the boiling milk into
  the egg mixture. Return the remaining milk to a boil and beat in the
  egg mixture, continuing to beat until the pastry cream thickens and
  comes to a boil. Cook, beating about 1 minute. Remove the cream from
  the heat and pour half into each of 2 bowls. Stir the orange zest and
  vanilla extract into one and the chocolate and cinnamon into the
  other. Press plastic wrap against the surface of each and refrigerate
  until cold.
  FOR THE SYRUP: Bring the water and sugar to a boil in a small pan.
  Cool and add the rum. Cut the Pane di Spagna into thin vertical
  slices. Place a layer of the slices in the bottom of a glass bowl and
  moisten with the syrup. Spread with half the orange cream. Cover with
  another layer of the Pane di Spagna and moisten with the syrup and
  cover with a layer of the chocolate cream. Repeat with the remaining
  ingredients, ending with a layer of the cake slices and moistening
  with the remaining syrup. Whip the cream and spread on the top.
  Decorate with some chocolate shavings and the candied fruit.

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Recipe ID 15838 (Apr 03, 2005)

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