Sciumette Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
MOLTO MARIO #MB5737
4 cup: Milk,
1 cup: Cream,
1 small: Blood oranges, juice and
Zest of,
1 1/2 cup: Powdered sugar,
5: Eggs, separated, extra
Large,
2 tbsp: Powdered cocoa,
Directions:
Bring milk and cream to boil in a 12inch to 14inch saute pan. Add
blood orange zest and 1/4 cup sugar. Stir through and lower heat to
medium simmer. Meanwhile, whisk whites to form soft peaks. Add 1/4
cup sugar and blood orange juice and whisk to stiff peaks. Scoop 1
large tablespoon of egg white mixture and place on to simmering milk.
Place 3 or 4 at a time on to milk and cook for 2 minutes per side,
flipping carefully with a large kitchen spoon. Remove each sciumetta
and place in a shallow bowl. DO NOT BOIL MILK.
In a heavybottomed enamel covered saucepan, whisk egg yolks with
remaining sugar until pale ribbon stage. Add warm poaching milk to
yolk mixture and cook carefully over low heat to thicken CAREFULLY.
When as thick as heavy cream, remove to bowl over ice bath and whisk
until cool. Pour cooked custard into bowl and top with sciumette.
Dust with cocoa and serve.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
breadmachine mixes, homepage
http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
blood orange zest and 1/4 cup sugar. Stir through and lower heat to
medium simmer. Meanwhile, whisk whites to form soft peaks. Add 1/4
cup sugar and blood orange juice and whisk to stiff peaks. Scoop 1
large tablespoon of egg white mixture and place on to simmering milk.
Place 3 or 4 at a time on to milk and cook for 2 minutes per side,
flipping carefully with a large kitchen spoon. Remove each sciumetta
and place in a shallow bowl. DO NOT BOIL MILK.
In a heavybottomed enamel covered saucepan, whisk egg yolks with
remaining sugar until pale ribbon stage. Add warm poaching milk to
yolk mixture and cook carefully over low heat to thicken CAREFULLY.
When as thick as heavy cream, remove to bowl over ice bath and whisk
until cool. Pour cooked custard into bowl and top with sciumette.
Dust with cocoa and serve.
Nutritional information per serving: xx calories, xx gm protein, xxx
mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm
fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx%
of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN (at) compuserve
(dot) com (change characters as needed, this is to prevent bulk
E-mailers from capturing my address), moderator of GT Cookbook and
FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook
breadmachine mixes, homepage
http://ourworld.compuserve.com/homepages/SylviaRN
Source from luhu.jp
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