The word Scodelline means little bowls, and is quite apt for this delicate, very traditional Italian Passover dessert from Venice.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 1/2 cup (70 g) blanched peeled almonds, minced
- 5 tablespoons sugar
- 5 egg yolks
- 1 egg white
- Grated lemon zest
- Candied cherries or amaretti (almond macaroons)
- Powdered cinnamon
Preparation:
Put the sugar in a small pot with 5 tablespoons water. Cook, stirring, over a low flame until the syrup becomes dense, and remove the pot from the fire. Add the minced almonds and continue to stir until the mixture has cooled, then add the yolks, one at a time, mixing each in thoroughly before adding the next.
Cook the cream thus obtained gently over a double boiler, continuing to stir, until it begins to thicken and the foam disappears from the surface. Remove the cream from the fire, stir in the lemon zest, and continue stirring until it has cooled completely.
Bet the white to stiff peaks and fold it in.
Serve the dessert in individual dessert bowls, topping each with a cherry or a macaroon and a light dusting of cinnamon.
Cook the cream thus obtained gently over a double boiler, continuing to stir, until it begins to thicken and the foam disappears from the surface. Remove the cream from the fire, stir in the lemon zest, and continue stirring until it has cooled completely.
Bet the white to stiff peaks and fold it in.
Serve the dessert in individual dessert bowls, topping each with a cherry or a macaroon and a light dusting of cinnamon.
