Ingredients:
For the cream: 500 ml. of milk, 100 gr. sugar,
2 eggs, 50 gr. of flour, grated lemon rind.
To finish: 2 large cubes of dark chocolate chopped
into pieces, 10 almonds, hazelnuts 10g, 100
g. of dry biscuits coarsely chopped, essence
of rum, "cat’s tongue" or other
cookies to garnish, bitter cocoa powder.
Procedure:
In a small bowl, beat the eggs and sugar until
they reach a very foamy consistency. In a nonstick
saucepan heat the milk and dissolve in the flour,
then add the beaten eggs, together with the lemon
zest and cook over a low heat until a thick cream
has formed. Allow to cool, approximately 15 minutes.
Add the almonds, nuts, cookies and the rum essence,
mix well.
In a round glass bowl line a large sheet of plastic
wrap, letting the outside edges drape over, add
the cream and refrigerate for at least 2 hours.
Turn out the set cream onto a serving dish and
garnish with the “cat tongue” cookies
and sprinkle with cocoa powder.
by Giovanni Membola
Credits