Servings:
6
Prep time:
30
Cooking time:
20
INGREDIENTS
- • 100 g amber corn flour
- • 100 g flour 0
- • 80 g brown sugar
- • 50 g toasted hazelnut
- • 50 g hazelnut
- • 80 g butter
- • half lemon
- • 1 vanilla bean
- • Salt
- For the cream
- • 200 g white grapes
- • half lemon
- • 50 g brown sugar
- • 50 g cornflour
- • 150 ml Moscato wine
INSTRUCTIONS
- Mix the 50 g of toasted hazelnuts with 25 g of unroasted hazelnuts, then chop them coarsely. Then grate the rind of half a lemon.
- Pour the cornmeal into a bowl and mix with the wheat flour, chopped hazelnuts, grated zest, 60 g of brown sugar, a pinch of salt and the seed of the vanilla bean scraped with a knife. Finally incorporate the remaining unroasted hazelnuts cutted into pieces and the butter into chunks softened out of the refrigerator. Work quickly with your hands to obtain a crumbled mixture
- Cover a baking pan with baking paper. Then, with the aid of a 7-8 cm coppapasta, obtained 6 discs of dough lightly pressing them. Sprinkle with the remaining cane sugar and bake at 170° C for 15-20 minutes.
- Cut the grapes into halves, then blend, collect the juice and filter with a strainer. Obtain the grated rind and the juice from the half a lemon.
- Mix the cornflour with brown sugar in a saucepan, melt with 30 ml of water, then add another 70 ml of water, the juice and the grated rind of half a lemon and, finally, the Moscato wine. Put on low heat and, always stirring with the whisk, continue until the cream begins to thicken, at this point pour the grape juice and remove from the heat. Spread the cream in 6 cups or glasses and let it rest in the refrigerator for at least a couple of hours.
- Serve the “sbrisoline” together with the Moscato grape cream.
