Bocconotto of scrucchiata and lemon cream
Bocconotto of scrucchiata and lemon cream
Bocconotto of scrucchiata and lemon cream
5
1
Stefano Moraschini
Toast the nuts, then add honey and grated lemon rind, then jam.
Grease a cookie-cutter, covered with pastry and fill with the mixture (scrucchiata).
Cook in the oven for 10 minutes at 200 degrees.
Whip the egg yolks with sugar and flour combine hot milk (with lemon rind) and gently simmer the cream on fire.
Serve with bocconotto of scrucchiata.
Calories calculation
Calories amount per person:
469
Ingredients and dosing for 4 persons
License
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