{"id":29752,"date":"2018-04-03T14:13:11","date_gmt":"2018-04-03T12:13:11","guid":{"rendered":"http:\/\/vetrinatoscana.netseven.work\/ricette\/bavarian-cream-with-vin-santo-and-cantucci-biscuits-custard\/"},"modified":"2018-04-03T14:13:11","modified_gmt":"2018-04-03T12:13:11","slug":"bavarian-cream-with-vin-santo-and-cantucci-biscuits-custard","status":"publish","type":"recipe","link":"https:\/\/vetrinatoscana.netseven.work\/en\/recipes\/bavarian-cream-with-vin-santo-and-cantucci-biscuits-custard\/","title":{"rendered":"Bavarian cream with Vin Santo and cantucci biscuits custard"},"content":{"rendered":"

Preparation for 6 people:<\/strong>
\nCantucci biscuits<\/strong>
\n300 g soft flour
\n250 g sugar
\n250 g Almonds with the skins
\n100 g pine nuts
\n2 + 1 eggs
\n1 egg yolk
\n40 g honey
\n1\/2 teaspoonful salt
\n2 spoonfuls milk<\/p>\n

Lightly toast the almonds in the oven and leave them to cool.
\nPut the flour into the food processor bowl, along with the two eggs, egg yolk, sugar, salt and honey, which has been slightly heated in the microwave to make it runnier. Mix using the paddle attachment, blending all the ingredients well.
\nAdd the almonds and pine nuts and distribute them evenly into the mixture.
\nOn the lightly-floured pastry board, roll out the dough, making a rectangle and, with the aid of a metal spatula, cut out some little loaves and place them on the dripping-pan, lined with oven paper. Beat the remaining egg with the milk and brush the little loaves. Bake in the oven at 200 \u00b0C for 15 minutes.<\/p>\n

Cantucci biscuits custard (basic recipe here<\/a>)<\/strong><\/p>\n

125 g cantucci biscuits
\n45 g cane sugar syrup
\n63 g full-cream milk
\n43 g sweet almonds
\n50 g white chocolate<\/p>\n

Heat the cantucci biscuits in the oven at 150 \u00b0C for 10 minutes. Pour the milk and sugar syrup into a saucepan and heat them over a medium flame. Melt the chocolate over a bain-marie. Put the biscuits into the mixer and blend to a powder. Add the milk with the added syrup and the melted chocolate and stir. With the mixer still running, very slowly add the oil, until you have obtained a smooth cream. Pour the custard into little semi-spherical moulds, with a 4 cm diameter, and put them into the freezer.<\/p>\n

Bavarian cream with Vin Santo<\/strong><\/p>\n

190 ml milk
\n2 egg yolks
\n60 g sugar
\n50 ml Vin Santo dessert wine
\n200 ml single cream
\n6 g gelatin
\n1\/2 vanilla bean<\/p>\n

Mix the milk, egg yolks, seeds from the half of a vanilla bean and the sugar, using a whisk, and stirring all the while, cook the custard until it reaches a temperature of 82 \u00b0C. Put the sheets of gelatin to soak in cold water and once they are softened, squeeze them well, dry them with kitchen paper, add them to the warmed custard and stir well. Add the moscato wine. Partially whip the cream and gently add it to the cold custard.<\/p>\n

Chocolate icing (here<\/a>)<\/strong>
\n100 g water
\n100 g sugar
\n100 g glucose syrup
\n70 g condensed milk
\n6.5 g gelatin sheets
\n100 g dark chocolate<\/p>\n

Soak the gelatin sheets in cold water. Pour the water and glucose syrup into a small saucepan and heat to a temperature of 105 \u00b0C. Drain, squeeze and dry the gelatin sheets with kitchen paper and add them to the mixture in the saucepan. Also add the condensed milk and stir. Melt the chocolate over a bain-marie and add it to the rest a little at a time, stirring well to form a smooth cream. Use the icing at a temperature of 32-33 \u00b0C.<\/p>\n

Assembling the dessert<\/strong>
\nFill one third of each semi-spherical silicon mould with the Bavarian cream.
\nTake the moulds containing the cantucci custard out of the freezer and warm them slightly with a hairdryer, to make it easier to extract them.
\nPut the half spheres of cantucci custard into the centre of the silicon semi-spheres and cover them with the remaining Bavarian cream. Put them in the freezer. Once the spheres are frozen, place them on a cooling rack and pour the icing over them, covering them evenly. Leave the dessert to thaw in the fridge.
\nWhen ready to serve, sprinkle a corner of the dessert with some crushed almonds.
\nTake 6 almonds and stick a toothpick into each one; make some caramel and dip the almonds into it, so that they are covered in caramel.
\nTurn them over, so that the caramel becomes \u201cstringy\u201d and, once cold, take away the toothpicks and decorate the Bavarian custard desserts.<\/p>\n","protected":false},"author":1,"featured_media":0,"template":"","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false},"tags":[],"recipe_category":[140],"class_list":["post-29752","recipe","type-recipe","status-publish","hentry","recipe_category-dessert"],"acf":{"vt_image":null,"vt_fonte":null,"subtitle":null},"yoast_head":"\nBavarian cream with Vin Santo and cantucci biscuits custard - Vetrina Toscana<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bavarian cream with Vin Santo and cantucci biscuits custard - Vetrina Toscana\" \/>\n<meta property=\"og:description\" content=\"Preparation for 6 people: Cantucci biscuits 300 g soft flour 250 g sugar 250 g Almonds with the skins 100 g pine nuts 2 + 1 eggs 1 egg yolk 40 g honey 1\/2 teaspoonful salt 2 spoonfuls milk Lightly toast the almonds in the oven and leave them to cool. 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