Vermicelli
Gateau de Vermicelli au sirop de maracudja
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100g of Panzani Vermicelli
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180g of sweetened condensed milk
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530ml water
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Zest of ½ a lime
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1 cinnamon stick (5g)
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1 pinch freshly ground nutmeg
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1 tsp of vanilla extract
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1 vanilla bean
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4
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gouttes d’essence d’amande amère 1
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gros œuf (jaune et blanc séparés) 140g
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1. Preheat a fan-assisted oven to 160 ° C
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2. Allow cinnamon, lime zest, nutmeg and vanilla to infuse for 10 minutes in freshly boiled water. When the 10 minutes have passed, add in the sweetened condensed milk and turn the heat back on.
Incorporate the pasta once water has reached a light boil.
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3. Meanwhile, over medium heat, cook the passion fruit juice and sugar together to obtain a thick syrup.
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4. Allow the Vermicelli to warm slightly in the milk before incorporating the egg yolk, stirring it in vigorously with a spoon. Then, gently incorporate the egg white, having previously beaten it into stiff peaks.
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5. Divide the mixture into 12 fluted moulds and bake for 20 to 25 minutes.
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6. Remove the cakes from their moulds while they are still warm.
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7. Pour the passion fruit syrup over the cakes just before serving (either room temperature or cold).
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For a refreshing touch, add a ball of ice cream! Vanilla will go perfectly with this dessert.
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