Zuppa Inglese
Recipe
- Title:
- Zuppa Inglese
- Categories:
- Italian, Desserts
- Yield:
- 10 servings
Ingredients
- 1
- Pane di Spagne
- - baked and cooled
Ingredients
PASTRY CREAMS
- 1 qt Milk
- 1 tb Grated orange zest
- 1 1/2 c Sugar
- 2 ts Vanilla extract
- 12
- Egg yolks
- 4 oz Bittersweet chocolate
- 2/3 c Unbleached all-purpose flour
- 1/2 ts Cinnamon
Ingredients
SYRUP
- 2/3 c Water
- 1/2 c Dark rum
- 2/3 c Sugar
Ingredients
FINISHING
- 3/4 c Heavy cream
- Candied fruit
- Chocolate shavings
Directions
- BRING THE MILK and half the sugar to a boil in a large saucepan.
- Whisk the egg yolks in mixing bowl and beat in the remaining sugar.
- Sift in the flour and beat it in.
- Beat 1/3 of the boiling milk into the egg mixture.
- Return the remaining milk to a boil and beat in the egg mixture, continuing to beat until the pastry cream thickens and comes to a boil.
- Cook, beating about 1 minute.
- Remove the cream from the heat and pour half into each of 2 bowls.
- Stir the orange zest and vanilla extract into one and the chocolate and cinnamon into the other.
- Press plastic wrap against the surface of each and refrigerate until cold.
Directions
- FOR THE SYRUP: Bring the water and sugar to a boil in a small pan.
- Cool and add the rum.
- Cut the Pane di Spagna into thin vertical slices.
- Place a layer of the slices in the bottom of a glass bowl and moisten with the syrup.
- Spread with half the orange cream.
- Cover with another layer of the Pane di Spagna and moisten with the syrup and cover with a layer of the chocolate cream.
- Repeat with the remaining ingredients, ending with a layer of the cake slices and moistening with the remaining syrup.
- Whip the cream and spread on the top.
- Decorate with some chocolate shavings and the candied fruit.
Directions
- NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK
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