Saturday, March 26, 2011

Rombi caramel

Serves: 4 people Difficulty ': Easy Preparation time: 2 hours and 30 minutes INGREDIENTS 190gr. 360g of rice. granulated sugar 1 liter. milk 1 piece of lemon rind 100gr. 50g blanched almonds. macaroons 40g. of candied citron 4 eggs 2 egg yolks 1 / 2 cup brandy salt PROCEEDINGS -------------------------- In a saucepan heat the milk with the zest lemon.

When boiling add a pinch of salt and throw the rice, cook until will have 'absorbed almost all the milk. Remove from heat, remove the lemon zest and stir in 280gr. of sugar. Finely chopped citron, almonds and amaretti (if you prefer you can put the ingredients in a blender), add to the rice and stir in 6 egg yolks and 4 egg whites until stiff.

Put the remaining sugar in a cake tin of about 26cm round. in diameter covered with aluminum foil, add a few tablespoons of water and let it caramelize. Tilt the pan so the caramel is distributed evenly on the walls. Pour the rice and place the pan in the oven, already 'hot at 180 degrees for about 1 hour and 1 / 2.

Turn out the cake, put it on a platter before the caramel to solidify, and sprinkle with the liqueur. Let the cake cool and serve cut into diamond shapes. If you wish, decorate with candied cherries and citron.

1 comment:

La Cucina di Nonna Papera said...

Vi scrivo per chiederVi, come da oggetto, la rimozione immediata della foto presente a questo link:

La foto in oggetto è di mia proprietà e coperta da copyright che Voi, con questa pubblicazione, fatta senza mia preventiva autorizzazione e senza riportare il link alla fonte, avete violato.

Qui il link all'originale:

Resto in attesa di Vostro cortese riscontro entro 5 gg. dall'invio della presente (16/10/2011 h. 18.30). In assenza di tale riscontro provvederò ad informare il mio legale di quanto accaduto.

Distinti saluti,
Silvia Tacconi

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