Tag Archives: lemon zest

Mousse di mele – Apple mousse with zabaione

Recipe 3:  when my mum did this dessert for the first time i was amused by the fact that was so good but not massively heavy. Being based on apple this is the perfect dessert after a quite heavy dinner with lots of courses.

Ingredients for 6 people: 1 kg. of  Golden apples, limon zest, 4ooml whip cream, 100 gr. of sugar. For the Zabaione: 3 eggs, 6 spoons of sugar and 100gr of whip cream, some spoons of Marsala or porto wine and cinnamon.

Start the preparation cutting all the apples in little pieces, taking of the skin e put them to cook with 2 spoons of  water, some lemon zest and the sugar. Leave it there until soft and keep on mixing until dry but take care to don’t let them stick to the pan. Add some more water if needed.

Let them cool down and pass all in a mixer. Then whip the cream and add it to the apple mix to create the mousse. When ready, just place it in the fridge.

Now you need to prepare the Zabaione :  Mix 3 egg yolks with sugar until creating a creme, add some marsala or porto wine and cook putting the recipient in another saucepan full of hot water and on the fire. We call this way to cook “bagno maria” so the fire is not in direct contact with the ingredients but they get cooked by the hot water.

Mix until getting thick and when ready leave it in a side to cool down. Then add the whipped cream and put in the fridge on top of the apple mousse.
Serve with some cinnamon on top and enjoy!

While the apples mix can be prepared the day before and put it in the fridge, the zabaione need to be prepared the same day that you are going to serve it and placed on top of the mousse and in the fridge. In this way, this recipe it’s perfect when you have guests and you don’t want to spend too much time in the kitchen or fight with the oven!

PS. Mamy, questo dessert ha battuto ogni aspettativa…anche da parte mia! a me che non piace molto lo zabaione, il misto con la mousse di mele e’ sembrato meraviglioso. Insomma addirittura meglio di cio’ che ricordassi! Buonissimo…io c’ho pure aggiunto una spruzzata di cannella all fine!


Crema pasticcera!!! (-66 weeks)

Recipe 131: Finally i did it! After months speaking about my mum’s Crema Pasticcera, i made it and it was GOOD!!!!

You need to know that here in London, it’s really difficult to find cakes with this cream. For breakfast they use to sell just french pastries (there is not cream in that) and for cakes they use more chocolate, cheese or sweet and colorful gelatin than anything else. The only good cream they have (and that i love a lot), it’ s the Custard Cream, but is much heavier than this and they normally serve it on a side just with scones or apple cakes!

So here is the recipe for the sweet thing i miss the most! If you put it in a plain croissant hotted up a bit , it’s just HEAVEN!!!! This is the normal breakfast in Italy. If you can also add a cappuccino you will feel in Rome. I promise you!

Please try it and tell me: 500ml milk – 1/2 vanilla pod – 4 egg yolks- 150gr sugar – 30gr flour – pinch of salt.

Start the recipe boiling the milk. Then cut the vanilla pod long its length and open it to expose the beans. Add  the opened vanilla pod to the milk. Ensure the beans enter in contact with the milk and leave it for 20-30 minutes. Then remove from the milk the pieces of lemon zest and the vanilla pod.

In another fried pan put the 4 yolks with the sugar and mix (without any fire) until become creamy. Then add the flour and a pinch of salt and mix again. Be careful to don’t create any clot.

Finally put this pan on a very very low fire and add the warm milk little by little and always mixing. At this point the cream will start to take consistency. Keep on adding and mixing until the end of the milk. When the cream appears to be thick, take it off from the fire and leave it to cool down.

At this point you can use it in cakes, you can eat it with fresh fruits or biscuits or you can simply fill any pastry you have.


PS. Mamy che buona la tua crema pasticcera. Questa volta l’ho fatta solo con la vaniglia ma era buonissima uguale. Finalmente, per la prima volta, non mi sono venuti grumi. C’ho fatto la torta che vedrai nel prossimo post, ma la crema ce la siamo anche mangiata ieri mattina con un po’ di frutta avanzata! E’ stata la colazione perfetta per una bella domenica soleggiata!