Crème anglaise with sponge cake and Precious Black Truffle
Crème anglaise with sponge cake and Premium Black Truffle
Dessert
Italian
Truffles are not just for pasta, pizza, and risotto! The Crème Anglaise with Sponge Cake and Fine Black Truffle is an extra-luxurious yet simple dessert to prepare. You're sure to impress!
Crème anglaise with sponge cake and Precious Black Truffle
A very spectacular and delicious dessert! Crème anglaise with sponge cake and Precious Black Truffle, original, classic and traditional recipe — and in this case, also precious.
Porzioni:
1
Ingredienti
8 egg yolks (for the cream)
100g sugar (for the cream)
300 ml milk (for the custard)
150 g fresh cream (for the filling)
Lemon zest (for the cream)
1 vanilla bean (for the cream)
2 eggs (for the sponge cake)
80 g sugar (for the sponge cake)
80 g all-purpose flour (for the sponge cake)
10g baking powder (for sponge cake)
1 pinch of salt (for the sponge cake)
Almond slivers, strawberries, and Precious Black Truffle (for decoration)
Istruzioni
1
Crème anglaise: In a small saucepan, heat the milk with the cream and add the vanilla. In a bowl, mix the egg yolks with the sugar. When the milk is heated, strain it and add it to the egg yolks. Return the mixture to the heat and bring to 82°C. Let it cool.
2
Sponge Cake: Whisk the eggs and sugar for about 15 minutes. Add the sifted dry ingredients and pour the mixture into an 18 cm cake pan. Bake in a conventional oven for about half an hour. Check with a skewer to see if the inside is dry.
3
Serve the dessert with hot or cold cream (to your liking) with sponge cake cubes, almond slivers, strawberries, and Precious Black Truffle.
4
Plate the whole wheat pasta with Walnut and Precious Black Truffle Cream, finishing with a dusting of Parmigiano Reggiano. Enjoy your precious meal!
Enjoy your exquisite meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine like Sauvignon Blanc. The wine's freshness and acidity will perfectly balance the creaminess of the walnut sauce and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days) wrapped in absorbent paper and sealed in an airtight container. See also TuberPack.
TRUFFLE SEASONALITY
Precious White Truffle: from September 15th to January 31st.
Precious Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer Truffle or Scorzone: from May 1st to August 31st and from September 21st to November 30th.
Uncinatum Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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