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Zuppa Inglese

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 16 ingredients

  1. Candied fruit
  2. 1/2 ts Cinnamon
  3. Chocolate shavings
  4. 1 qt Milk
  5. Cut
  6. 2/3 c Water
  7. 3/4 c Heavy cream
  8. 4 oz Bittersweet chocolate
  9. 2/3 c Sugar
  10. 2 ts Vanilla extract
  11. 1 1/2 c Sugar
  12. 1 tb Grated orange zest
  13. 1/2 c Dark rum
  14. 1 Pane di Spagne baked and cooled
  15. 2/3 c Unbleached all-purpose flour
  16. 12 Egg yolks
Contains GlutenEggsMilk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. BRING THE MILK and half the sugar to a boil in a large saucepan. Whisk the egg yolks in mixing bowl and beat in the remaining sugar. Sift in the flour and beat it in. Beat 1/3 of the boiling milk into the egg mixture. Return the remaining milk to a boil and beat in the egg mixture, continuing to beat until the pastry cream thickens and comes to a boil. Cook, beating about 1 minute. Remove the cream from the heat and pour half into each of 2 bowls. Stir the orange zest and vanilla extract into one and the chocolate and cinnamon into the other. Press plastic wrap against the surface of each and refrigerate until cold.
  2. FOR THE SYRUP: Bring the water and sugar to a boil in a small pan. Cool and add the rum. Cut the Pane di Spagna into thin vertical slices. Place a layer of the slices in the bottom of a glass bowl and moisten with the syrup. Spread with half the orange cream. Cover with another layer of the Pane di Spagna and moisten with the syrup and cover with a layer of the chocolate cream. Repeat with the remaining ingredients, ending with a layer of the cake slices and moistening with the remaining syrup. Whip the cream and spread on the top. Decorate with some chocolate shavings and the candied fruit.
  3. NICK MALGIERI - PRODIGY GUEST CHEFS COOKBOOK

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Mixing bowl
  • Whisk
  • Chef's knife
  • Grater
  • Wooden spoon
  • Sieve
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from accuchef.com (http://accuchef.com/CHOCLATE.MMF), file Recipes/accuchef.com/CHOCLATE.MMF in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.