Recipe - Sciumette

4 cup Milk
1 cup Cream
1 small Blood orange, juice and zest
5 One half cup Powdered sugar
5 Eggs, separated
2 tablespoon Powdered cocoa

Bring milk and cream to boil in a 12inch to 14inch saute pan. Add blood
orange zest and One fourth cup sugar. Stir through and lower heat to medium
simmer. Meanwhile, whisk whites to form soft peaks. Add One fourth cup sugar and
blood orange juice and whisk to stiff peaks. Scoop 1 large tablespoon of
egg white mixture and place on to simmering milk. Place 3 or 4 at a time on
to milk and cook for 2 minutes per side, flipping carefully with a large
kitchen spoon. Remove each sciumetta and place in a shallow bowl. DO NOT
BOIL MILK.

In a heavybottomed enamel covered saucepan, whisk egg yolks with remaining
sugar until pale ribbon stage. Add warm poaching milk to yolk mixture and
cook carefully over low heat to thicken CAREFULLY. When as thick as heavy
cream, remove to bowl over ice bath and whisk until cool. Pour cooked
custard into bowl and top with sciumette. Dust with cocoa and serve.

Yield : 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #507 by Sue suechef@sover.net on Mar 09,
1997.