Traditional recipes

Colomba cake with strawberries

Colomba cake with strawberries


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Zuccotto di colomba with strawberries by of 12-04-2017 [Updated on 18-04-2017]

The zuccotto di colomba is an alternative and even more delicious way to bring la dove during Easter lunch. A fresh dessert, filled with a custard lightened by cream and enriched with pieces of strawberry, which is also a great way to get rid of some of the doves accumulated on holidays.
With this zuccotto of dove with strawberries I hope I have given you another idea to bring a simple and very nice Easter recipe to the table.
I'm leaving, I'm going to Scotland to my friend Flavia's house. As a good terrona, I bring with me pastiera, casatiello and taralli so as to bring a little Neapolitan Easter to her home.
I've been postponing this trip for years, today we finally hug each other and spend a few days together, I can't wait. I'll leave you with the recipe and we'll read later: *

Method

How to make strawberry zuccotto colomba

Prepare the cream by heating the milk with the engraved vanilla pod in a saucepan over the heat.
Then work the egg yolks with the sugar, add the flour and the milk without vanilla.

Pour the cream into a saucepan over the heat, stir constantly and let it thicken.
It will take about 5 to 10 minutes.
Now transfer it to a small bowl, cover it with the film in contact and let it cool.

Meanwhile, clean the strawberries, cut them into small pieces and mix them with the sugar in a small bowl.
Stir and let them rest to form the juice.

Then cut the slices of colomba by about 1 cm and flatten them with a rolling pin.

Line the zuccotto mold with cling film.
Then place the slices of dove to coat it.

Now wet the dove with the strawberry juice.

Take back the cream, now cold, and incorporate the whipped cream.

Melt the isinglass in cold water and add it to the cream as well.
Gently mix and pour part of it on the dove.

Add the strawberries and cover with other slices of colomba.
Wet again with the strawberry juice, put the remaining cream and another dove.
Seal the edges well, cover with cling film and refrigerate for 4 hours.

Turn your zuccotto upside down and bring it to the table decorating with sprinkles of cream and strawberries.


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