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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