1. Desserts Parfait and ice cream Cream pudding Testi a cura di Gianni Frangini Traduzione di Daniela Morini

2. Ingredients 1/2 l milk 150 g sugar 1 vanilla pod 15 g leaf gelatine 500 ml cream CREAM PUDDING - National patisserie

3. Procedure and equipment 1) Boil the milk with sugar and the vanilla. small pan, wooden spoon CREAM PUDDING - National patisserie

4. 2) Add the leaf gelatine which has been softened in cold water and squeezed. bowl, wooden spoon CREAM PUDDING - National patisserie

5. 3) Add the whipped cream. medium bowl and hand whisk or mixer

6. 4) Pour the mixtue into the single-portion moudls and allow to set in the fridge. single-portion moudls CREAM PUDDING - National patisserie

7. Cream pudding with fruits of the forest 5) Remove from the moudls. dessert plates CREAM PUDDING WITH FRUITS OF THE FOREST - National patisserie

8. 6) Serve with a berry compote. spoon CREAM PUDDING WITH FRUITS OF THE FOREST - National patisserie

9. Cream pudding with chocolate sauce 5) Pour a little chocolate sauce on a dessert plate. spoon CREAM PUDDING WITH CHOCOLATE SAUCE - National patisserie

10. 6) Remove from the mould. CREAM PUDDING WITH CHOCOLATE SAUCE - National patisserie

11. 7) Decorate by drizzling finely with chocolate sauce. CREAM PUDDING WITH CHOCOLATE SAUCE - National patisserie

12. 8) Dust with cocoa and serve. cocoa sprinkler CREAM PUDDING WITH CHOCOLATE SAUCE - National patisserie

13. Recommended wines North: Malvasia di Casorzo d’Asti Spumante DOC (Piedmont) Centre: Vernaccia di Serrapetrona Dolce DOCG (Marche) South/Islands: Monica di Sardegna Frizzante Amabile DOC (Sardinia) Serving temperature: 8-10°C Glasses: Champagne glass CREAM PUDDING - National patisserie

14. Nutritional information All dessert dishes are basically high in calories, fat and simple sugars. It is therefore advisable not to eat too much, and to only eat them occasionally, and preferably not after a meal. CREAM PUDDING - National patisserie