Vinsanto and Cantuccini zabaione ice-cream 400 g of whole milk 95 g of egg yolks 185 g of cream 178 g di sucrose 40 g of dry glucose 4 g of cream stabiliser 2 g of salt 96 g of vinsanto Hot coffee fondant 200 g of condensed milk 45 g of soluble coffee 100 g of cocoa butter 50 g of flour 5 egg yolks 5 egg whites 60 g of icing sugar Vinsanto sauce 180 g of vinsanto 50 g of syrup made with equal parts of sugar and water 2 g of agar
Vinsanto and Cantuccini zabaione ice-cream Beat the eggs well with the sugar. Mix the powders with the milk, pour the mixture over the eggs and heat to 83 °C. Add the vinsanto and leave to mature for a few hours. Process in an ice-cream maker. Remove the ice-cream and sprinkle it with Cantuccini crumbs soaked in vinsanto.
Hot coffee fondant Heat the condensed milk and dissolve the coffee, adding the cocoa butter, eggs and sieved flour. Mix energetically and, when cold, add the egg whites whisked stiffly with the icing sugar. Butter the moulds in which you are going to bake the cake and sprinkle them with Demerara sugar followed by flour. Fill the moulds and set them in the fridge. When ready, bake in the oven: the cooking time varies depending on the size and shape of the mould (from about 10 to 13 minutes). The important thing is for the heart to remain liquid.
Vinsanto sauce Boil the syrup with the agar and add the vinsanto. Allow the sauce to set in the fridge and mix with a hand blender until smooth and fluid.
Presentation Serve the hot cake with the zabaione ice-cream. The ice-cream has to rest on a layer of Cantuccini soaked in vinsanto and crumbled, accompanied by its sauce.
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