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Sciumette Cream Dessert

  • Desserts and Fruit
Liguria

Ingredients: Per 4 servings

  • 6 eggs
  • 8 cups milk
  • 1 package vanilla powder (or vanilla extract)
  • all-purpose flour
  • cinnamon powder
  • pistachio
  • sugar
  • 1 lemon zest, chopped

Preparation:

Whip the egg whites to stiff peaks, and blend in the butter and vanillin. Heat the milk in a pan and when it boils, pour in the whipped egg white little by little, using a ladle, so that it forms small flakes which harden immediately. Remove from the pan using a slotted spoon and leave to drain. In the milk which is cooling, at this point blend in the white flour and the sugar. Beat the remaining yolks and incorporate them into the milk which is cold by now. Pound the pistaccios, boil them in half a glass of milk, sieve, and add to the rest of the milk. Put back on the heat, without bringing to the boil, stirring with a wooden spoon. Arrange the “Schiumette” in a serving bowl and pour on top this warm cream, dusting with cinnamon. The “Schiumette” should float and not become submerged. Decorate with small biscuits.