Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 60 x Pistachio nuts Coarse-grained salt
- 5 x Extra-large Large eggs
- 8 Tbsp. Sugar
- 1 c. Heavy cream, cool
- 1/2 c. Lowfat milk, lukewarm
- 2 Tbsp. Rosewater
- 1 lb Couscous (not instant)
- 1 c. Water, cool
- 1/2 tsp Salt
- 3 1/2 c. Flour
- 1 c. Water, cool
- 2 Tbsp. Sugar
- 1 tsp Confectioners' sugar
- 5 dsh Vanilla extract
- 2 ounce Semisweet chocolate
- 3 ounce Almonds, toasted
- 2 ounce Candied citron
- 2 ounce Candied orange peel
Direcciones
- In Sicily, couscous is even a dessert, incorporating the age-old Mediterranean almonds, rosewater, pistachio nuts, candied citron, and orange peel as well as chocolate and custard cream, that most likely were added in later centuries.
- Prepare the custard cream. Blanch the pistachio nuts in a pan of boiling water with coarse salt added (otherwise the nuts will turn yellow). Dry the nuts with paper towels, then finely chop them on a board or possibly grind them in a food processor. Place the egg yolks in a medium-sized crockery or possibly glass bowl, add in the sugar, and use a wooden spoon to mix the sugar into the yolks till they turn a lighter color. Slowly add in the cream, then the lukewarm lowfat milk, mixing steadily. Add in the minced nuts and the rosewater, and mix very well. Place in the top of a double boiler.
- Bring water to a boil in the bottom of the double boiler. When the water begins to boil, insert the top, making sure the water does not touch it, and stir constantly with a wooden spoon, always in the same direction. When the cream coats the spoon, just before it boils (absolutely don't allow the cream to boil), remove the top of the double boiler from the heat and continue to stir the contents for 1 minute more. Transfer the custard to an empty wine bottle (to keep skin from forming), cork it, and chill till needed.
- Prepare the couscous: Spread out the grain on a large serving platter or possibly cookie sheet. Dissolve the salt in a small bowl with 1 c. of the water.
- Sprinkle 2 tsp. of the salted water on the grain, then use the fingers of one hand to rub some grains against the palm itself, using a rotating motion to incorporate the water proportionately into the grain. Keep repeating this with additinal tsp. of salted water and grains till you have used up 1/4 c. of water and the couscous is proportionately wet all over. Spread the grain proportionately over a cotton dish towel and let rest for 1 hour.
- Put 8 c. of water in stockpot. Put a strainer or possibly steamer that fits snuggly over stockpot. Using the flour and a c. of cool water, prepare a thcik dough to seal the area connecting the two halves of the steamer. Roll this dough into a thick rope long sufficient to fit around the perimeter of the pot. Using the rope of dough, cover the circle where the top and bottom parts of the steam meet to seal it. Place the steamer over medium heat, and when the water reaches a boil and the steam begins to rise through the holes of the strainer, add in the couscous grain. (It is also convenient to spread a cheesecloth over the strainer holes to facilitate removing the steamed grains.) Cover tightly with a lid and steam for 30 min.
- Spoon out the couscous onto a large platter and start rubbing the grains between the palms of your hands, incorporating the remaining 3/4 c. of salted water, little by little to separate any which have stuck together and to retain an even and uniform consistency of individual grains. Let the couscous rest for 1 hour till cold.
- Mix the granulated and confectioners' sugar with the vanilla in a large bowl. Cut the chocolate into pcs the size of half an almond. Cut the toasted almonds in half and the candied fruit into pcs the same size.
- Add in the couscous, chocolate, and almonds to the bowl with the sugar and mix very well. Transfer the couscous to a large serving platter and arrange it in one thick layer. Pour the cooled custard cream over the couscous and serve, spooning out the sweet grain topped with custard sauce.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 8 servings | |
| Calories 625 | |
| Calories from Fat 125 | 20% |
| Total Fat 14.51g | 18% |
| Saturated Fat 6.41g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 183mg | 8% |
| Potassium 340mg | 10% |
| Total Carbs 108.69g | 29% |
| Dietary Fiber 7.3g | 24% |
| Sugars 18.06g | 12% |
| Protein 16.63g | 27% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
