pie
2 eggs
130 grams flour
120 grams sugar
100 grams butter
8 grams yeast
30 grams pine nuts
cream
4 eggs
100 grams sugar
5 deciliters hot milk
1 vanilla pod
garnish
red currants and bilberries
icing sugar
For the pie:
Using a hand whisk or an electric beater, combine 100 grams of butter, 120 grams of sugar, 2 eggs, 130 grams of flour, 8 grams of yeast and 30 grams of pine nuts. Fill 4 baking molds (use and discard aluminum foil types can be used). Put the molds in an oven heated to 180° C. Bake for 7 minutes.
For the cream:
Put 5 deciliters of milk along with the vanilla pod in a pan and place it over moderate heat. Beat the 4 eggs with 100 grams of sugar and add the mixture to the hot milk. Lower the heat and stir until the liquid thickens slightly. Let the mixture cool.
In assembling the dish, spoon cream onto the bottom of 4 individual dessert bowls. Take the pies from the oven and place them atop the cream. Garnish with red currants and bilberries. Dust with icing sugar.
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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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