this is a classic Italian dessert which is from northern part pieremonte. it literally means cooked cream. the modern version is cream milk gelatin sugar and flavourings. in ancient time they used to use boiled fish bones, the reason is to use make use of the gelatin from the bone.
now eaten world over made with different flavourings i just tried a newer version which was made with basil... just to avoid basils overpower tone added lemon zest with almonds for the crispness..
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