Zuppa Inglese
Zuppa Inglese
2 tbsps cornstarch
2 cups milk
2 eggs, lightly beaten
2 tbsps sugar
Grated rind of 1/2 a lemon
Pinch nutmeg
1 punnet ripe strawberries
16 ladyfingers Amaretto
1/2 cup heavy cream
1. Mix the cornstarch with some of the milk. Beat the eggs, sugar lemon rind and nutmeg together and pour in the remaining milk. Mix with the cornstarch mixture in a heavy- based pan and stir over gentle heat until the mixture thickens and comes to the boil.
2. Allow to boil for 1 minute or until the mixture coats the back of a spoon. Place a sheet of wax paper directly on top of the custard and allow it to cool slightly.
3. Save 8 even-sized strawberries for garnish and hull the remaining ones. Place half of the ladyfingers in the bottom of a glass bowl and sprinkle with some of the amaretto. Cut the strawberries in half and place a layer on top of the ladyfingers. Pour a layer of custard on top and repeat with the remaining sliced strawberries and ladyfingers. Top with another layer of custard and allow to cool completely.
4. Whip the cream and spread a thin layer over the top of the set custard. Pipe the remaining cream around the edge of the dish and decorate with the reserved strawberries. Serve chilled.
2 tbsps cornstarch
2 cups milk
2 eggs, lightly beaten
2 tbsps sugar
Grated rind of 1/2 a lemon
Pinch nutmeg
1 punnet ripe strawberries
16 ladyfingers Amaretto
1/2 cup heavy cream
1. Mix the cornstarch with some of the milk. Beat the eggs, sugar lemon rind and nutmeg together and pour in the remaining milk. Mix with the cornstarch mixture in a heavy- based pan and stir over gentle heat until the mixture thickens and comes to the boil.
2. Allow to boil for 1 minute or until the mixture coats the back of a spoon. Place a sheet of wax paper directly on top of the custard and allow it to cool slightly.
3. Save 8 even-sized strawberries for garnish and hull the remaining ones. Place half of the ladyfingers in the bottom of a glass bowl and sprinkle with some of the amaretto. Cut the strawberries in half and place a layer on top of the ladyfingers. Pour a layer of custard on top and repeat with the remaining sliced strawberries and ladyfingers. Top with another layer of custard and allow to cool completely.
4. Whip the cream and spread a thin layer over the top of the set custard. Pipe the remaining cream around the edge of the dish and decorate with the reserved strawberries. Serve chilled.
Zuppa Inglese
Reviewed by Unknown
on
06:06
Rating:
Reviewed by Unknown
on
06:06
Rating:
