English Cream Soup, berries and puffed Mezze Maniche
For the puffed pasta
20 pcs of dehydrated Barilla Half Sleeves 20 pcs Berries 150 gr.
20 g of powdered sugar 20 gr.
1 teaspoon of ground cinnamon
Mint leaves for decoration
For the custard
500 ml of milk
90 g of egg yolk
100 g of sugar
Half a vanilla bean
5 g cornstarch (optional)
Puffed pasta
Cook the pasta in plenty of lightly salted water for 35 minutes, drain and cool under cold water.
Dry well and put to dehydrate in the oven or in a dryer at a temperature of about 65/70 ° for the time necessary to return the pasta to dry.
Heat the seed oil very well and soak each single Mezze Maniche for no longer than 3/4 seconds.
Use a paper towel to absorb excess oil.
For the custard
Heat the milk and cream with the vanilla.
Beat the egg yolks with the sugar, add the starch, pour over the liquid and cook the mixture, always stirring at a temperature of max. 84 ° C.
Insert the previously filtered and cooled cream obtained into a siphon.
Composition of the dish
Take a bowl, put the siphoned custard in the center, followed by the berries and finally the puffed pasta.
Decorate with a mint leaf or with a few drops of traditional balsamic vinegar.
