Black-cherry and cream dessert

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare type-00 Cake Line flour for pastry35g
dry biscuits100g
lemon juice1/2 lemon
egg yolks2
vanilla1 sachet
blackcherry syrupas desired

Ingredients for the filling/topping


Heat the milk with the vanilla. In another pot, whisk the egg yolks together with the sugar; once they are nice and frothy, add the flour bit by bit, working all the time. Add the milk mix, work together and then add the lemon juice, and cook over a low flame.
Allow the cream to thicken, mixing well to ensure that no lumps form. When thickened, remove from the flame, place it in a plate and leave it to cool, covered with clingfilm in contact with the cream so that it does not dry out. Whisk the biscuits with the almonds.
In each glass, place 2 teaspoons of the biscuits and almond mix, then add a heaped tablespoon of the cream, and pour over some blackcherry syrup. Your desserts are ready to serve!


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