Natilius
Baking and Desserts • European
Description
Natilius
Ingredients
- Milk 5 fl oz
- 10% cream 5 fl oz
- Sugar 0 oz
- Lemon 1 piece
- Ground Cinnamon 0 oz
- Cookie 4 pieces
- Vanilla Pod ½ piece
- Chocolate eggs 5 pieces
- Corn Flour for Polenta 0 oz
Step-by-Step Guide
Step 1
Separate the yolks from the whites, zest half of the lemon in large pieces using a vegetable peeler, and split the vanilla pod lengthwise.
Step 2
Pour the milk into a saucepan, add the lemon zest, cinnamon stick, and half of the vanilla pod, bring the milk to a boil, and simmer on low heat for 2 minutes.
Step 3
Mix the egg yolks with sugar, add the cream and corn flour, and whisk until a white foam forms; prepare a water bath: bring 1 liter of water to a boil and reduce the heat to medium.
Step 4
Slowly pour the egg-cream mixture into the milk while constantly whisking, remove the half vanilla pod, zest, and cinnamon stick, transfer to a metal container, and place it in the water bath.
Step 5
Cook in the water bath over medium heat until the mixture thickens for 4–5 minutes, actively whisking and preventing the mixture from sticking to the bottom and curdling.
Step 6
Place some of the resulting mixture in a mold, layer the cookies on top, add the remaining mixture, place the second cookie on top, and leave to cool in the refrigerator for 25 minutes.
Step 7
Sprinkle the cooled dessert with cinnamon and serve.
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