These are the cups that are born from the union of a cake as special as that of Loison and the desire to try these delights in jar Cascina San Cassiano or syrup of the apricots and almonds in Muscat with acacia honey ... a delight!. I made a custard with milk by combining some of the liquid storage of apricot, cream I put together the apricots cut into small pieces and ground almonds, all alternating with slices of panettone always wet with sweet muscat wine ... a heady! !
PS I'll be waiting here on Wednesday a novelty which involves all of you curious? Do not miss it and you will know everything!
cups of cream and apricots to Muscat Muscat
custard
4 slices of panettone Loison Mandarin
a jar of apricot wine moscato
Almond honey acacia
200 ml of whipped cream
For the custard Muscat
200 g of milk
50 ml of muscat wine (taken from the liquid storage of apricots)
40 g flour 60g sugar 1 egg
Method: Put milk and
Muscat to heat the juice in a saucepan. Install the 'egg and sugar. Mix the flour previously sifted. Pour the milk in hot (almost boiling) and put back on fire for 3 to 4 minutes. Let cool covered with plastic wrap resting directly on the cream.
Once the cream is cold, cut the apricots into small pieces and add to cream along with a handful of chopped almonds and honey. Wet the slices of panettone with the juice of Muscat and place them in the cups, pour some cream with apricots, make a second layer of wet cake and all the remaining cream with a spatula and finally finished the cups with whipped cream. Garnish with apricot, almond and acacia honey wires.
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