A delicate chantilly cream, which smells of orange. To be combined with the Easter dove for a starry dessert
On the occasion of Easter the starred chef Claudio Vicina, from the Casa Vicina Eataly Lingotto restaurant, offers a quick and simple recipe to create the orange-flavored chantilly sauce to pair with the Easter dove.
«Easter is a time when usually the whole family comes together and given the current situation, I thought of proposing an easily executable recipe that could be both an opportunity for a moment of leisure in the kitchen and an activity to involve the own children , comments the chef Claudio Vicina. "I chose this recipe because the basic ingredients are usually already present in our homes."
Ingredients
For the custard
500 g of milk
200 g of cream
7 egg yolks
200 g of sugar
50 g of flour
Method
Boil the cream for 10 minutes over low heat (add a vanilla stick to the pan with milk and cream)
For the chantilly cream
1 coffee spoon of ground cinnamon or vanilla (version for the little ones)
30 g of orange liqueur
150 g of semi-whipped cream
100 g of liquid cream
(ingredients to add to the previously prepared custard)
Method
Once the custard is at room temperature, add 150 g of semi-whipped cream, 30 g of orange liqueur. Alternatively, for the version dedicated to children, replace the liqueur with 1 coffee spoon of cinnamon or vanilla powder.
Then pour 100 g of liquid cream. Mix all the ingredients well and keep in the refrigerator until ready for use. Put the cream in the cups and serve as an accompaniment to the Easter dove.
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