Desserts from Italy
translated by Italian with
To eat with a spoon, filling for cakes, to accompany fresh fruit, this cream is easy to prepare, versatile and delicious
In a nonstick saucepan, combine sugar, cornstarch and turmeric. Mix them with a whisk.
Gradually add milk plant at a time (for a total of about 50-70 ml) and stir to avoid forming lumps.
Once well blended part of milk with the dry ingredients, add the rest and mix.
Finally add the vanilla essence and 3-4 to peel strips of thinly sliced lemon and without the white part that would make the bitter cream.
Put the pan on the fire and cook over medium low flame, stirring constantly with a wooden spoon or with a kitchen whisk until the cream will thicken.
Remove from heat, pour into a container and cool the cream by covering the surface with plastic wrap to prevent the surface from becoming too dry.
For an even more dense cream, use 45-50 g of cornstarch.