One of the delicacies of the Sicilian confectionery tradition. The wholesomeness of the simple ingredients, such as milk and egg, blend perfectly with the lively flavors of lemon and candied citron.
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INGREDIENTS |
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Eggs |
4 |
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Sugar |
50 |
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g |
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Flour |
1 |
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tablespoon |
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Whole milk |
1/2 |
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l |
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Candied citron zest |
50 |
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g |
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Lemon |
1 |
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Vanillin |
1 |
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packet |
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PREPARATION |
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| 1. |
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Warm the milk over a very low flame. Wash and peel the lemon, removing large pieces of zest (big enough to be easily removed once they have flavored the cream). |
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Combine the egg yolks and half the sugar in a saucepan, also adding the vanillin. Mix the entire time with a whisk or electric beater (in the latter case keep it on low speed). |
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When this mixture has obtained a frothy consistency, gradually add the flour and then the warm milk. Add the lemon zest and cook over a moderate flame for about 5 minutes, constantly stirring, and without ever actually bringing to a boil. |
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| 4. |
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Remove the mixture from the flame, pour it into a bowl and stir once again; cut the candied citron zest into little cubes and add it to the mixture. |
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CHEF'S NOTE |
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Serve the frosty sea foam in individual ice-cream dishes garnished with candied fruit and plain cookies. |
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This fresh, light menu goes very well with fairly acidic white wines imbued with a delicate bouquet and slightly sparkling, like a Muller-Thurgau mosso veneto. |
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