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Zuppa inglese (English soup)

Zuppa inglese

Ingredients for patisserie cream:

-       1 l milk

-       10 egg yolks

-       300 gr sugar

-       50 gr potato or cornstarch

-       50 gr white flour

-       Salt

-       Vanilla essence

-       Lemon skin (half lemon)

Method for cream:

Mix egg yolks, sugar, flour, starch in a bowl, mix it well. Add the mixture to the boiling milk and turn the cream constantly till it is done for 3-5 min.

Put in a cup the patisserie cream and add lady fingers dipped in alchermes liquor*. Add dark chocolate and whipped cream if you like.

* A type of Italian liqueur in Tuscany prepared by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg and vanilla, and other herbs and flavoring agents. Its most striking characteristic is its scarlet color, obtained by the addition of Kermes, a small parasitic insect from which the drink derives its name.

Restaurante Villa Schiatti, Castiglion Fiorentino, Italy