Cream (2) (Crema Rovesciata (2))
Instructions
Peel the almonds and finely chopping.
Beat the egg yolks and the egg with the sugar, add a little cinnamon, grated lemon peel and almonds.
Add the cream and mix.
Grease a mould and caramelise, on fire, 4 tablespoons sugar.
Pour in the mixture and cook for an hour in a double boiler on the stove and then for 30 minutes in the oven at medium heat to cook.
Wait it is cool to pull out.
Ingredients and dosing for 6 persons
- 50 cl of cream
- 1 egg
- 5 egg yolks
- 150 g of sugar
- 10 almonds
- Little of cinnamon powder
- 1 lemon
- For the caramel:
- 4 tablespoons of sugar