Cream
2 eggs
50 grams sugar
2 cups milk
1 pinch powdered vanilla
3 sheets gelatin
Puff pastry
Follow the standard recipe for puff pastry
Garnish
200 grams strawberries
Lemon juice
2 tbsp. sugar
For the cream:
Soak the sheets of gelatin in cold water. Beat the eggs in a pan and add the sugar and a pinch of powdered vanilla (best acquired at a herbal store). Slowly blend in the milk and put the pan on moderate heat. Stir constantly until the mixture comes to a boil. Mix in the gelatin and let the cream cool. Then place the cream in the refrigerator for about three hours.
For the strawberry coulis:
Wash the strawberries and remove the stems. Purée them in a blender along with the sugar and lemon juice and then pass the mixture through a fine sieve to remove the seeds.
Fill the sheets of puff pastry with the chilled cream and garnish with the strawberry sauce.
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Dulcedo Verduzzo Dolce
Lison Pramaggiore D.O.C.
Santa Margherita
The brilliant yellow color with golden reflections seems to mirror the sunny character of the wine. At the base of the bouquet, a delectably honeyed, sweetish perception with tones of apricot jam and dried exotic fruit against a vanilla background. The palate immediately detects sweet, warm and soft sensations provided by a combination of alcohol and sugars but balanced by refreshing acidity, a component that gives Dulcedo remarkable equilibrium. A light vein of vanilla melds perfectly with fruity notes in pleasant succession. Powerful and at the same time delicate, the flavor transmits all its sweetness and complexity in a way that surprises.
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