Sciumette
- 4 cups milk
- 1 cup cream
- Juice and zest of 1 small blood orange
- 1 1/2 cups powdered sugar
- 5 extra large eggs, separated
- 2 tablespoons powdered cocoa
- Bring milk and cream to boil in a 12 inch to 14 inch saute pan.
- Add blood orange zest and 1/4 cup sugar.
- Stir through and lower heat to medium simmer.
- Meanwhile, whisk whites to form soft peaks.
- Add 1/4 cup sugar and blood orange juice and whisk to stiff peaks.
- Scoop 1 large tablespoon of egg white mixture and place on to simmering milk.
- Place 3 or 4 at a time on to milk and cook for 2 minutes per side, flipping carefully with a large kitchen spoon.
- Remove each sciumetta and place in a shallow bowl.
- DO NOT BOIL MILK.
- In a heavy bottomed enamel covered saucepan, whisk egg yolks with remaining sugar until pale ribbon stage.
- Add warm poaching milk to yolk mixture and cook carefully over low heat to thicken CAREFULLY.
- When as thick as heavy cream, remove to bowl over ice bath and whisk until cool.
- Pour cooked custard into bowl and top with sciumette.
- Dust with cocoa and serve.
milk, cream, orange, powdered sugar, eggs, powdered cocoa
Taken from www.foodnetwork.com/recipes/mario-batali/sciumette-recipe.html (may not work)