my first verrines
Added by Grand_Ma | Thu 03 Feb 2011 @ 23:01
I made a crema pasticcera then started thinking of how i could add some flavor and texture and the answer was: alternate fruits and crunchy food in a glass
2 egg yolks
2 tbs sugar (from a jar with vanilla pod)
2 tbs 00 flour
1/2 lt hot milk
2 little ripe apples
1 ripe banana
a tbs acacia honey
a little rhum
toasted hazelnuts, and almonds, amaretti into ccrumbles
Two yolks in a little pan and the milk on the fire to get hot. I added the 00 flour and the sugar stirring before I started pouring on it the hot milk. In a few minutes the crema pasticcera is ready. A little icing sugar melting on the surface prevents the thick skin no one likes.
I boiled for a minute the sultanas, crushed the amaretti and cut into little irregular pieces almonds and hazelnuts.
In a non sticky pan I let the apples cut into little pieces and the banana into slices become soft and caramelized with the help of a ttablespoon of honey and a little rhum at the end.
I took the little tavern glasses I use for wine \"i tajutz\", one each, and started making the layers: crema, caramelized fresh fruits, dry fruits, sultanas, crema, crushed amaretti, there I stopped because i had reached the top.