Viennese cream
Instructions
Heat the milk and pour the flour to rain mixing with care to prevent lumps from forming.
Remove from heat and zuccheratelo, add yolks one at a time.
Set the pot on the fire and, at the first boil, pour the mixture into another container to lower the temperature.
Add 80 g of crumbled meringues.
Spread the cream in cups, sprinkle with raspberries and redcurrants cleaned with a damp cloth, place a small whole and the remaining meringue already crumbled.
Let cool and serve.
Ingredients and dosing for 6 persons
- 2 egg yolks
- 30 g of flour
- 90 g of sugar
- 50 cl of milk
- 6 small meringues
- 160 g of crumbled meringues
- 1 basket raspberries and redcurrants