ZUCCOTTO CHANTILLY delle FESTE ricette VINTAGE zuccotto chantilly ricetta zuccotto alla crema

Chantilly pumpkin Chantilly cream ingredients 500 ml of cold milk 45 grams of flour 3 tablespoons of sugar 3 whole eggs vanilla Lemon peel 500 ml of vegetable sweet cream 1 Pandora Alkermes or liqueur First prepare the pudding, because it has to cool down, I'll tell you a simplified version. With these jars you can make 2 zuccotti with a diameter of 18 on the bottom or one bigger. Directly into the saucepan, break 3 whole eggs, or 4 if they are small, 3 tablespoons of full sugar, beating with a whisk to dissolve the sugar a little. Add the vanilla aroma, add 45 grams of flour and mix well, add half a liter of cold milk and mix well, and a lemon or orange zest. Switch over the heat, bring to the boil, over medium heat, stirring constantly, when it is almost boiling, increase the speed slightly and lower the heat. Once it boils, remove from heat and continue whisking for another minute. Leave the cream to cool in the fridge. It could solidify a lot or form a film, in which case just give it a good cold mix or use an immersion blender and it will come back smoother than before. Whip half a liter of cream, if you use the vegetable one it is already sweetened, if you use the fresh one you have to sweeten it with 2 tablespoons of icing sugar when it is almost completely whipped. Set aside half of the cream in a purse with a ribbed spout and use it to garnish, incorporate the remaining cream into the cold cream with a bottom-up movement. Prepare a glass of semi-alcoholic syrup for sweets, you can use alchermes without dilution or rum diluted with water to taste, or non-alcoholic syrup made from orange juice, vanilla flavoring and a little sugar. Stern sliced the pandoro into slices one centimeter thick. Now all the ingredients are ready. Look for a round shape, diameter 18-20 cm but also a little more if you want, like a salad bowl and cover it inside with crossed aluminum foil, put the most beautiful pandoro star on the bottom of the bowl, in the center, in The spaces between the tips, see photos, match other pandoro discs that cover the entire bowl. Lightly moisten with the syrup and squeeze lightly with your hands. Two spoonfuls of cream on the bottom and lightly moisten a layer with the pandoro slices you have available, form two or three layers with the cream until the mold is filled, finally use a single slice cut out with a knife to close the Zuccotto. Fill the bowl well, cover with a plate, weigh it down and let it rest in the fridge for at least 2 hours. All remaining ingredients must be placed in the refrigerator. Once cold, turn the zuccotto upside down on a plate, remove the film, garnish the edge with bunches of cream, decorate with candied cherries, a few mint leaves or other, serve with a little cream on the side.