Sfogliatine with custard and Balsamic Vinegar of Modena

Sfogliatine with custard and Balsamic Vinegar of Modena 2018-08-31T17:40:42+00:00

Project Description

Ingredients (for 4 people):

  • 200 g (7.04 oz- 0.44 lb) of puff paste
  • 1 cup of apricot jelly
  • 4 eggs
  • 1 cup of fresh whole milk
  • 100 g (3.52 oz- 0.22 lb) of sugar
  • 2 spoons of dry Marsala
  • 150 g (5.28 oz- 0.33 lb) of fresh cream
  • 400 g (14.08 oz- 0.88 lb) of strawberries
  • 2 spoons of dry white wine
  • 4 spoons of Strawberry Condiment with Balsamic Vinegar of Modena

Preparation

  • Roll out paste and divide it into small stripes. Put them upon a baking tin and bake them in warm oven. Let stripes cool.
  • When they are cool, paint them with molten apricot jelly.
  • Beat up eggs and 6 spoons of sugar. Add milk and a sprinkle of Marsala, then cook on a slow fire up to boiling point. Let it boil for 2 minutes, then remove from fire.
  • Whip cream, then join it softly to custard.
  • Clean strawberries and let them rest for a short time in wine and sugar.
  • Place paste stripes upon a dish, then sprinkle with plenty of custard. Decorate with Strawberry Condiment with Balsamic Vinegar of Modena
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