Another sweet carnival Neapolitan, made with simple ingredients, but it gives a result surprisingly delicious. Soft, delicate and fragrant, these are the adjectives that identify it. In fact the ingredients are the same as those found in the Neapolitan puff, but in this case takes the appearance of pastiera.
I'm sure that after you've tried to become the sweet carnevae also typical home.
Ingredients:
250 g flour (gluten-free for me)
1 liter of whole milk
100 gr butter
1 pinch of salt
lemon entire
6 eggs
500 gr sugar 500 gr ricotta
2 packets of vanilla (allowed)
1 teaspoon cinnamon aroma
millefiori
Strega liqueur
zest 1 lemon
butter for the mold
Put a pot on the stove with milk, butter, salt and lemon rind thinly with vegetable peeler. Bring to a boil and pour in the flour with a whisk to avoid hand turn form lumps. Just turn off and cool compact covered with tissue paper directly over the flour.
In a bowl large enough, mount the whole eggs with sugar, add the flour (which you removed the lemon peel), a little at a time trying to avoid lumps (if they were to be formed quickly immerse the blender immersion). Add the ricotta, vanilla, cinnamon, grated lemon peel, abundant wildflower aroma, and about a cup of liquor witch. Grease and flour a springform pan about 24 cm in diameter. Bake at 180 degrees on the bottom shelf of the oven for about 45 minutes, when you see that is colorful enough. Turn off the oven and leave for 5 minutes with the door closed after this time left the door ajar for another 10 minutes. Let it cool completely before tasting. The pudding can also be done the day before, so the flavor will amalgamate better and will be even better.
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