Cardinal scazzette
Instructions
Prepare the pastry.
Riempitene stencils.
Attach the Red of the egg with the sugar, add the flour and stir.
Whip egg whites until foamy, add them to the reds to amalgamate.
With a syringe, take a little of the mixture and pour it into the molds.
Place the ramekins on baking and teneteveli over low heat for about 30 minutes.
Then remove them from the oven and let them cool.
At the center of each practice with one scoop a small ditch where you will put some mixture of strawberries (strawberries pureed with sugar and lemon).
Put it in the fire for a few minutes and let cool.
Add a syringe with some custard.
Finally the scazzette brush with ICES to which you added a bit of vegetable dye pink.
Garnish with a strawberry on center of each scazzetta.
Ingredients and dosing for 8 persons
- For the dough:
- 400 g of flour
- 400 g of butter
- Salt
- Lukewarm water
- For the filling:
- 10 eggs
- 250 g of sugar
- 200 g of strawberries
- 100 g of sugar
- 1 dram of limoncello
- == 1 lemon (zest)
- For the custard:
- 50 cl of milk
- 250 g of sugar
- 100 g of flour
- 1 sachet of vanillin
- 3 egg yolks
- == 1 lemon (zest)
- Ice pink
- To decorate:
- Strawberries