The Month's Recipe

Ingot of brown and crunchy biscuit

December 21, 2011

A Christmas gift from our Executive Chef Simone Bertaccini! A special recipe to make on holidays for people you love and to enjoy delicious moments with your friends. The passion of the Chef of the Restaurant Santa Elisabetta and Osteria della Pagliazza at the Brunelleschi Hotel are just desserts. In fact, in January 2009, Chef Bertaccini triumphed in the Italian national team as a champion of ice creams at the international competition for teams of high cuisine SIGEP in Rimini.

Ingredients for 8 people:
24 marrons glacés – 100 g caster sugar – icing sugar – cocoa.
Base: biscuits 200 g – 150 g butter – 50 g peeled almonds – shelled hazelnuts 50 g – maraschino liqueur.
Cream: 500 g milk – 200 g fresh cream – 100 g sugar – 40 g flour – 8 g isinglass – 6 egg yolks – half vanilla bean – cinnamon stick.

Preparation:
Base: to mix biscuits, almonds and hazelnuts reducing everything in the end grain. Mix it with melted butter and a tablespoon of maraschino. Place 8 square pastry cutter (side 8 cm) on a baking tray covered with baking paper, put the mixture and mash well with a thickness of 1 cm. Spend an hour in the refrigerator.
Cream: boil the milk with the vanilla half-open and crumbled cinnamon, once removed from the cooker, add the cream. Mix the egg yolks with the sugar and flour, diluted with milk and cream and simmer the cream hot for 8 ‘, stirring with a wooden spoon. Then add the isinglass, soaked and squeezed and let cool. Fill the molds with the cream and bake it in the refrigerator for 4 hours, then take the tiles, cut them in slices and serve with the marron glacé, powdered sugar, cocoa and strands of cooked sugar to 160 ° C.

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