Cenci on a crispy bed of Savoiardi Ladyfingers with Vin Santo
Tags: Desserts Italian cuisineIngredients
|
250
g
|
|
|
50
g
|
|
|
50
g
|
|
|
5
g
|
salt
|
|
50
g
(per spolverare)
|
icing sugar
|
|
50
g
|
caster sugar
|
|
1
sachet
|
vanillin
|
|
1
|
egg
|
|
15
g
|
lard
|
|
90
g
|
lukewarm red wine
|
|
50
g
|
hazelnut cream
|
|
1
tbsp
|
Vin Santo
|
|
500
ml
|
sunflower seed oil
|
Preparation
Preparation of the cenci:
Beat the egg with a fork, add the Schär Flour Foodservice Mix , salt, caster sugar, vanillin, lard and finally the wine, previously warmed to to 35° C. Mix carefully to form a dough.
Sprinkle a pastry board with Schär Rice Flour and roll out the dough with a rolling pin to a thickness of about 0.5 cm; cut out the cenci with a dough wheel.
Fry the cenci in hot sunflower oil, drain them on frying paper and dust with icing sugar.
Preparation of the crispy bed with Vin Santo:
Coarsely crumble the Schär Savoiardi Ladyfingers with your hands, add the chocolate cream and the Vin Santo.
Roll out the dough on a baking tray to a thickness of 1 cm and leave to harden in the freezer.
Serve the cenci on the crispy bed.
