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Home Flavours Traditional Recipes Desserts Gisella Cream

Gisella Cream

Crema Gisella

It was the dessert of the countryside of the Reggio Emilia area; it is better to prepare it the day before and let it stand in the fridge. Take it out of the fridge a little time before serving.

Difficulty: Medium

Ingredients: 500 g of milk, 150 g of sugar, 50 g of flour, 3 egg yolks, sponge cake or lady fingers or cookies of the "pavesini" kind (they are similar to small lady fingers), soaked with coffee (about 3 cups) enriched with Marsala, or another liqueur of your choice, to line the mould.

Preparation: Prepare the cream by mixing together the yolks, the sugar, 2 tablespoons of milk and the flour. Add the remainder of the milk, boiled separately, to the compound, and let the cream thicken on a medium heat. Line a mould with the cookies soaked with coffee and alternate cream and cookies until all ingredients are used up.

Notes: Dust cocoa on the cream layers.

Suggested white wine Malvasia Passita dei Colli piacentini

 

Recipe sent by: Edvige Bartolini - Bologna

Last modified May 26, 2011

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