150 g of cooked Ave-Maria pasta (cooked)
150 g of cooked Aletria pasta (cooked)
1 liter of milk
180 g of refined sugar
1 cinnamon stick
10 units of ground cloves
4 egg yolks
4 snow-white egg whites
100 ml of orange liqueur
3 shots of aged rum
3 units of pickled carambola in cubes
150 g of crystal sugar
100 g of brown sugar
150 ml of orange juice
10 g of gelatin
2 roms
500 g of whipped cream
120 g of cane sugar with cinnamon
150 g of cooked Ave-Maria pasta (cooked)
150 g of cooked Aletria pasta (cooked)
1 liter of milk
180 g of refined sugar
1 cinnamon stick
10 units of ground cloves
4 egg yolks
4 snow-white egg whites
100 ml of orange liqueur
3 shots of aged rum
3 units of pickled carambola in cubes
150 g of crystal sugar
100 g of brown sugar
150 ml of orange juice
10 g of gelatin
2 roms
500 g of whipped cream
120 g of cane sugar with cinnamon
Bring the milk to a boil with sugar, cinnamon, and cloves
Let it reduce by half
Mix the egg yolk with the egg white and pour over the reduced milk
Let it cook slowly, stirring gently
Remove from heat and let it cool
In another pan, make a syrup with crystal sugar, orange juice, and aged rum
After the syrup is ready, add the pickled carambola and simmer
Remove from heat and add the gelatin
Place the syrup in cold water and mix until it acquires consistency
Mix the syrup with the whipped cream
Soak the Ave-Maria pasta in the liqueur
Fry the Aletria and coat with cinnamon and sugar
Assemble
Place the whipped cream mixture on a serving dish, topped with the caramelized sugar mixture
Spread the cooked Ave-Maria pasta over the top of the creme and finish with a layer of the sweet treat made with milk and eggs
Dust the dessert with brown sugar and caramelize it
Garnish with Aletria and roms.
