Recipe by Chef Ali Ghzawi
1. On a medium heat, put in a saucepan the cream, milk and 100 gm of sugar for a few minutes until in starts to evaporate. In a separate bowl, whisk together the egg yolk, vanilla extract and 100 gm of sugar. Very slowly pour the hot milk mixture in one hand into the bowl of egg yolk mixture while whisking quickly in the other hand so it doesn’t have any clumps caused by cooking the egg then add the butter and whisk again. Now pour it back from the bowl to the saucepan.
2. Pour a mixture of one cup of warm water and 35 gm of corn starch into the saucepan and bring back the heat while continuing to whisk quickly. When the mixture gets thicker like the texture of a custard, pour it into a bowl by using a sift to guarantee a clean texture of this mixture. Put the mixture inside a piping bag and start making dot-shaped drops over the serving plate. You can whip some whipping cream beside the original mixture too and make dot-shaped drops.
3. Rose water and sugar soaked strawberries must be prepared hours earlier to be put evenly beside the cream and the Quadratini. For more taste, pour the rose water and sugar used earlier over the final presentation of the plate and now it’s ready to be served.
Serves: 4-5 people
Duration: 1 hour
Products: Quadratini Napolitaner
