Basic recipe for 1 pigeon
1/2 cup of coffee brewed with 3 tablespoons (sopa) of sugar
1 tablespoon of grated lime zest
For the cream
2 cups and 3 tablespoons (sopa) of milk
3 tablespoons (sopa) of cornstarch
2 egg yolks
1/2 cup of sugar
4 tablespoons (sopa) of cocoa powder
Basic recipe for 1 pigeon
1/2 cup of coffee brewed with 3 tablespoons (sopa) of sugar
1 tablespoon of grated lime zest
For the cream
2 cups and 3 tablespoons (sopa) of milk
3 tablespoons (sopa) of cornstarch
2 egg yolks
1/2 cup of sugar
4 tablespoons (sopa) of cocoa powder
Cut off the edges of the pigeon and divide it into two equal parts, lengthwise
Place one part in a long dish and bathe with half of the coffee, mixed with lime zest. Reserve
Mix 2 cups of milk, cornstarch, egg yolks, and sugar, and bring to a boil until thickened
Cover the pigeon with some of the cream and place the other piece on top
Bathe with the remaining coffee and cover with the rest of the cream. Reserve
In a small saucepan, combine the chocolate and remaining milk
Cook, stirring, until slightly thickened
Garnish the pigeon with this chocolate glaze
Serve chilled.
