Tuesday, September 25, 2012

ENGLAND - SRI LANKA: IT IS A DRAW


 two hearts in a hut.....
two chustnuts in a husk... 

...... two forks in the same dessert dish.

ERANDA & RUTH, THANK YOU FOR COMING TO COOK WITH ME!!

BUDINO DI LIMONE E MANDORLE CON SALSA DI FRUTTI DI BOSCO
Lemon and Almond Pudding with Mixed Berries Sauce
(variation of Artusi’s recipe)

3 lemons
180 gr almonds, ground
180 gr sugar
8 eggs (separate yolks from whites)
80 gr butter
50 gr limoncello

Garnish: Mixed Berries Sauce
250 gr mixed berries (strawberries, blueberries, raspberries, blackberries)
80 gr sugar
fresh mint
powder sugar

Rinse the lemons and boil them twice for 5 mm. each time, changing the water every time. Boil them once more for 20 mm. Dram them and let them cool down to room temperature.
Cut the lemons into fourths, take seeds out, and puree using a blender. Filter through a chinois.
Beat egg yolks with half the sugar until fluffy and pale yellow. Add the lemon juice, ground almonds and limoncello.
Whip the egg whites with the remaining sugar and fold into the lemon cream.
Butter and sugar several individual moulds and fill with mixture. Bake in a preheated oven at 180°C for 15 mm.
Prepare the mixed berries sauce by simmering the berries with the sugar and some water until the liquid reduces.
Unmold the lemon and almond pudding and pour the berries sauce. Sprinkle with some powder sugar and garnish with mint sprigs.

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