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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fried Cream a la Veneto Recipe

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This recipe for Fried Cream a la Veneto is from Nana's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 egg yolks
1/4 cup sugar
1 tbsp dark rum
Pinch of salt
5 tbsp cornstarch
3 tbsp milk
2 cups heavy cream, scalded
and cooled

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1/2 inch cinnamon stick
1 cup ground almonds
1 egg, beaten
1 cup zwieback crumbs
Oil for deep frying
1/2 cup dark rum
Directions:
Directions:
Beat together the egg yolks, sugar, 1 tablespoon rum, and salt until lightly thickened. Mix cornstarch and milk into a smooth paste and add to egg yolk mixture. Stirring constantly, gradually add cream and cinnamon stick. Cook in the top of a double boiler over boiling water, stirring constantly, until thick and smooth. Remove cinnamon stick and pour cream mixture into a buttered shallow 9 x 12 pan to a depth of 3/4 inch. Chill thoroughly.

Cut cream into diamond shapes and roll in ground almonds. Dip pieces in beaten egg then roll in zwieback crumbs. Chill once more. Heat oil to a deep-fry stage and fry cream until lightly browned, then drain on paper towels and arrange on a heated serving platter.

Heat rum in a small saucepan, ignite, and pour over cream. Serve immediately.
Personal Notes:
Personal Notes:
Enjoyed at Veneto's Italian Restaurant on Bay Street in San Francisco.

 

 

 

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