Crema di nocciola e vaniglia con gelatina di cotogne, fichi e alchechengi
A few days ago I was in Christchurch where I bought some hazelnut flour (Hazelz). I love hazelnuts!
For 4 verrines I used:
3 tbps sugar
1 tbsp (level) cornflour
400 ml full cream milk
1 drop real vanilla essence
1 tbsp (heap) hazelnut flour
1 tbsp Frangelico liquor
for the topping
4-8 tbsp quince jelly (see below)
figs and cape gooseberries to decorate
In a pot mix the eggs with sugar and cornflour and add the milk little by little. Simmer stirring constantly until a custard form, then add the vanilla essence. Pour 200 ml of this custard into a measuring jug (I used the same one I used for the milk) and set aside, then put the hazelnut flour and Frangelico into the remaining custard and stir well. Fill four verrines or glasses with the hazelnut cream (this will be quite thick) and then pour the (thinner) vanilla custard on top. Let it cool down then add the quince jelly. I made the quince jelly by cooking the quinces and then straining the juice overnight in a jelly bag (actually, I use a clean pillowcase that I keep just for jellies) hung over a bowl. Don't squeeze the bag or the jelly will be cloudy. Usually for thick jellies I measure the liquid, add the same amount of sugar and bring back to the boil, but here I only used half the quantity of sugar and I got a soft, almost 'liquid' jelly, good to pour over desserts like this. A tbsp or two per glass will give you a nice covering. Refrigerate. Before serving decorate with slices of figs and cape gooseberries.
For this dessert instead I didn't use quince jelly but I just added some alpine strawberries and some Fresh As raspberry powder. For decorations I used some (edible) pansies. While the first verrines were very 'Autumn', this one was more like a 'fruits of the forest', it reminded me of foraging in the mountains in Italy for alpine strawberries, raspberries and hazelnuts. It works really well.
But who ate what? Max got this one, and we had the other three, all delicious!
Photos and Recipes by Alessandra Zecchini ©