500 g./1 lb.1/2 oz. puff pastry - 300 g./3/4lb. whipping cream - _ 1/4l./1/2pt. milk - 90g./3 oz. castor sugar - 25 g./1 oz. white flour - 2 egg yolks - 1 orange - 8 black and white grapes - coarse sugar - pomegranate seeds.
Prepare pastry or, to save time, use frozen pastry. Spread with a rolling-pin to a thickness of 4mm/1/4" inch and, using a pastry cutter, create fir-tree shape. Using left-overs create 30 small disks that will be used as Christmas decorations. Brush disks and tree with cold water, then brush disks with a pinch of multi-colored coriandoli and tree with tbsp. castor sugar. Place tree and disks on two separate baking trays that have been slightly greased with butter and bake at 220°C for 20 minutes. Leave to cool. In a casserole dish, whisk egg yolks with 75g. sugar, add white flour and dilute with milk. Place cream over flame and 3 minutes after it starts to boil remove and flavor with grated orange zest. Whip cream until stiff and add a quarter of it to the cold cream. Place remaining cream in a piping instrument and make a cord on the tree 1 cm from the edge, following the outline of the tree. Arrange disks of pastry on cream as if they were Christmas decorations. Fill center of tree with cream that has been prepared. Decorate with grapes and pomegranate seed.
N.B. Ingredients are given for 4 portions. | 
 |
 | Prosecco Extra Dry - Valdobbiadene DOC
Santa Margherita
Sparkling wine with smooth, lively flavor; aromatic bouquet of rennet apple and peach blossom; ideal for those who are not keen on over over-dry sparkling wines.
Serve at:
8°-10° C.
|
 | |
