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Pasticcini Della Fatina – Italian Dessert Variation
The perfect pasticcini della fatina – italian dessert variation recipe with a picture and simple step-by-step instructions.
Crema pasticcera in puff pastry
- 5 Pc. Puff pastry
- 6 Pc. Egg yolk
- 300 g Sugar
- 1 Pc. Lemon untreated
- 500 ml Milk
- 200 g Flour
- 1 Pc. Vanilla pod scraped out
- 100 g Sliced almonds
- 500 g Strawberries
- 50 ml Strawberry syrup
Pasticcini alla ricotta
- 600 g Ricotta
- 300 g Sugar
- 6 cl Marsala
- Chocolate chips
- 200 g Marzipan
- Viennese chocolate cake base
Parfait alla amaretto
- 2 Pc. Eggs
- 300 g Sugar
- 500 ml Cream
- 20 Pc. Amarettini almond biscuits
- 6 cl Amaretto
Crema pasticcera in puff pastry
- The crema pasticcera should be prepared a day in advance so that it can steep in the refrigerator, this enhances the lemon taste. Bring the milk with the pulp of a vanilla pod and the lemon wedges to the boil on a low heat. In a bowl, stir together the egg yolk and sugar using a hand mixer on the highest setting until a creamy mixture is formed. Add this mixture and the sifted flour to the pan with the milk. It is important to stir all the time, otherwise the cream will burn quickly. Stir until the cream gets the creaminess you want. Place in a bowl and cover with cling film. The puff pastry is cut into squares. Brush with water and sprinkle with sugar and almonds. Bake in the oven at 200 degrees for 15 minutes. Then wash and cut the strawberries and put them in a bowl. Mix with sugar and strawberry syrup. Cut the puff pastry open in the middle, add two spoons of crema pasticcera. Put the cut strawberries on top and fold them up again. If desired, decorate with powdered sugar.
Pasticcini alla ricotta
- Mix the ricotta, sugar and marsala well in a bowl. Then add the chocolate drops and mix in. Divide the marzipan and color it well with food coloring. Sprinkle the molds with powdered sugar and cover the marzipan with it. In the middle, the Viennese soil sprinkled with Marsala is placed, followed by the ricotta mixture. It should be served half-frozen and overturned.
Parfait alla amaretto
- Beat eggs, sugar and amaretto over a water bath until frothy. Then beat cold over ice water. Fold in the whipped cream and add the crushed amerettinis. Pour the whole thing into a mold lined with cling film and place in the freezer. The next day, cut into slices and cover with chocolate sauce.
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