Zuppa inglese and a little’ Sicula

A personal variant of zuppa inglese, without the candied fruit and chocolate cream flavored from orange zest and rum. I'm used’ even better the next day, so the advice is to do it before or, better, make it double so eat it twice… If you like creamy desserts and puddings, take a look at our tiramisu, the Strawberry cream and soft cheese, at milk flan with salted caramel, at Risotto cake with cherries, the Lemon cream with orange jelly and to the ‘cuccìa‘ Palermo.

Ingredients for 6 people:

  • 1 liter of whole milk at room temperature
  • 500 ml of liquid cream
  • 6 tablespoons flour
  • 12 spoonfuls of sugar
  • 3 egg yolks
  • 100 grams of dark chocolate
  • 20 grams of dark chocolate shavings for garnish
  • 2 tablespoons rum
  • the grated rind of an orange
  • a glass of Alchermes
  • 250 grams of sponge fingers

Prepare the two creams: for yellow cream to put in a frying pan the yolks with six tablespoons of sugar and beat them until frothy and smooth. Combine 3 tablespoons flour and mix so that no lumps are formed. Combine flush milk, stirring quickly and put everything on fire. Cook, over low heat and stirring constantly, until the cream thickens and does not come to a boil. Allow to cool.

For the chocolate cream, similar procedure: put the chocolate, cut into small pieces, to melt in a double boiler (in a bowl resting on a pot of boiling water on the fire), put in a frying pan 6 tablespoon of sugar and 3 of flour and mix well. Add the melted chocolate and pouring milk slowly. Place the pan on the stove, combine the orange zest and rum and cook, stirring constantly, until the cream thickens veiling the spoon. Allow to cool.

Prepare a wet with two parts Alchermes and a water and soak the sponge: cover the bottom of a bowl, better if rounded and transparent, with the sponge imbibed with wets well and pour the yellow cream, then make another layer of biscuits soaked in Alkermes and pour over the chocolate cream. Chill in the refrigerator for at least 3 hours.

Before serving, sprinkle the top of the trifle with chocolate shavings.

THE PAIRING: with this traditional sweet but slightly modified and enhanced by a chocolate cream, We suggest pairing with a Picolit 2007 Livio. A wine that can accompany the most of sweet thanks to its delicacy, and its sweet-tart balance that makes it extremely pleasant.

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2 comments

Barbara February 13, 2013 at 09:45

There I found wandering around the many blogs and I liked you right away. I like your enthusiasm and your love for cucina.Il My biggest regret is that we live in a small town (sunny, the Ionian Sea and sleepy ) I do not have the opportunity to attend cooking classes. But the web it will definitely d’ help.
Congratulations and see you soon.

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fratelli_ai_fornelli February 13, 2013 at 12:07

Thanks!!!The best thing about having a blog are the findings with other people! I hope that the recipes are clear but if I have questions do not hesitate to write to us and we will do everything possible to help. I'm sure you are already good at cooking….A hug

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