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| SPUMA DI CREMA VANIGLIA |
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| Italian style dessert. Make basic custard cream, then combine with whipped cream. After chilling well, serve with cut seasonal fruit. You can add vanilla essence to enhance the aroma. For more “professional” presentation, you can prepare extra whipped cream (7% sugar content), make layers with the two kinds of cream in glasses, chill, then top with berries such as strawberries and/or raspberries. |
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| ●Custard Cream |
Photo #1
Photo #2
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In a saucepan, heat milk until it almost comes to a boil.
Place egg yolks in a bowl. Mix in sugar and flour, in that order, and beat until it becomes pale. (Photo #1)
Stir in the hot milk to the egg yolk mixture. Transfer the mixture into a saucepan, place it over low heat and stir until it becomes creamy.
Remove from heat when it becomes creamy. Place in the refrigerator to chill. (Photo #2)
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| ●Finish |
Photo #1
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Place whipping cream and 12g of sugar in a bowl and beat until soft peaks start to form. (Photo #1)
Mix in the whipped cream to the chilled custard cream.
Pour the mixture into glasses and top with cut seasonal fruit.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
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255kcal |
60 minutes |
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| milk |
100g |
| sugar |
30g |
| egg yolks |
30g |
| cake flour |
5g |
| whipping cream |
150g |
| sugar |
12g |
| seasonal fruit |
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