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Saffron cream and berries on the ground cocoa and hazelnuts

Diplomatic cream with saffron and berries on the ground cocoa and hazelnuts

Diplomatic saffron and lemon cream, land of cocoa and hazelnuts and Berry Compote. A dessert spoon easy but highly effective, especially if it presented in large and choreographic glasses or wide red wine, with all the colors of holidays coming up. The cream diplomatic, that often in Italy is mistakenly called custard, It is made of custard and whipped cream. While the French chantilly cream is simply whipped cream with powdered sugar and vanilla.

The figure of this dessert is the goodies: the crispiness of the land of cocoa and hazelnuts, buttery and crumbly, the smooth creaminess of the cream from the hint of Saffron and lemon, the sweetness and acidity of berries #8217; l & lukewarm, spread on cold cream. Like all DESSERT SPOON is irresistible: impossible not to sink the teaspoon.

All preparations for this dessert you can make them in advance: the land of cocoa you have to store it in an airtight container and in a dry place. The diplomatic alo saffron cream you can store it in refrigerator covered with foil for food in contact and so the berries. Although I suggest you skip the last moment, If you can, because the warm syrup and just did is definitely fresher and tastier. Indeed, if you love more, blueberries and raspberries, have a look at all my RECIPES WITH BERRY.

This is the perfect dessert to finish an important dinner, even at Christmas, New Year or Valentine's Day (You do not find that to be a sweet romantic?), because nobody can say no to a decadent desserts., even after a long meal and abundant. Serve with a glass of Moscato d'Asti DOCG. We chose the & #8217; farm La Caudrina. Have a good day!

SAFFRON CREAM DIPLOMATIC AND LEMON ON COCOA EARTH, MADE WITH BERRY

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PORTIONS: 6 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • CREAM FOR THE DIPLOMATIC SAFFRON:
  • 100 ml fresh whole milk
  • 25 ml of cream
  • 4 saffron threads or the tip of a teaspoon powder
  • 40 grams of egg yolks
  • 40 grams of caster sugar
  • 20 grams of corn flour
  • organic lemon peel
  • 100 ml fresh cream
  • FOR THE LAND OF CHOCOLATE AND NUTS:
  • 60 grams of flour 00
  • 10 grams of cocoa powder
  • 20 grams of powdered sugar
  • 30 grams of cold butter
  • a pinch of salt
  • MADE FOR WARM BERRY:
  • raspberries, currants and blueberries, to taste
  • 30 grams of caster sugar
  • the juice of half a lemon

PROCEEDINGS

Chantilly allo zafferano and berries on the ground of cocoa and hazelnuts

For the Earth with cocoa: Preheat the oven to 180 degrees static. Put the flour on the work surface, the bitter cocoa, the sugar and a pinch of salt, Add the cold butter, diced very small and work with your fingertips, fast, until mixture to crumbs. Spread the mixture on a baking sheet greased and floured, so that the crumbs of dough are well spaced. Cook for 10 minutes, then let cool completely. Coarsely chop the hazelnuts, toast and connect them to the land of cocoa.

For the diplomatic saffron cream and lemon: mounted in a bowl the egg yolks with the sugar and cornstarch sifted up to mix everything. Pour milk into a saucepan, liquid cream and saffron and lemon peel. Cook over low heat until the milk is hot. Eliminate lemon zest. Pour the milk over the egg mixture, stirring until creamy no lumps. Return the liquid to the heat and Cook, stirring constantly, until the cream thickens. Pour the cream in a bowl, cover with plastic wrap and allow to cool. Seeds remaining whip cream (not very firm snow) and unite it with cream. Keep the cream in the refrigerator.

For the Berry Compote: put three quarters of berries in a pan with the sugar and lemon juice and cook for about 5 minutes on high heat, or until it will form a sort of fluid syrup.

Assembling the cake: put on the bottom of individual dessert bowls (I used the baloon from spirits) the land of cocoa and hazelnuts, top the Saffron custard using a pastry bag and then the warm Berry Compote. Garnish the cake with some fruit fresh berries, for a sour note and with some’ Roasted Hazelnuts. Serve immediately diplomatic saffron cream and lemon on the ground cocoa with stewed berries and good appetite!

THE PAIRING: Is’ one of the best Moscato d & #8217; Asti in circulation. Produces l & #8217; farm The Caudrina, in Castiglione Tinella, in the province of Cuneo. The vineyards have forty years of age and are located about 280 meters above sea level, facing South West. The grapes are harvested by hand. This wine Docg, the low alcohol content, It has a straw yellow color, with predominantly floral scents, notes of citrus and acacia, a balanced and delicate flavor reminiscent of the Linden and Wisteria. Combined to this sweet, intense scents of Saffron, This sparkling wine is a caress which invites us to another tasty morsel.

Saffron cream and berries on the ground cocoa and hazelnuts
Saffron cream and berries on the ground cocoa and hazelnuts

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2 comments

elisabetta 9 December 2017 at 10:28

Yummy and beautiful presence in the glass! To try before and after Christmas!!!!!

Reply
Ada Parisi 9 December 2017 at 14:27

Is’ Nice also put in a simple red glass! Let me know if you try it??? Kisses and happy Saturday, ADA

Reply

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