By Irini Tzort­zoglou

Lancashire Life - - FOOD & DRINK -

Xeroti­gana (Crispy fried pas­tries) in a honey and cin­na­mon syrup served with can­died soured cher­ries, crushed wal­nuts and cin­na­mon ice cream

Makes ap­prox. 10 pas­tries

For the cin­na­mon ice cream

130 ml full fat milk

130 ml dou­ble cream 1 cin­na­mon stick

55 g su­gar

60 g egg yolks pinch of salt

1tbps of cin­na­mon pow­der

Place the milk, cream, a pinch of salt and the cin­na­mon stick in a sau­cepan and bring to the boil. Re­move from the heat and let it in­fuse for 30 min­utes.

In a bowl, beat the su­gar and eggs till pale and creamy in con­sis­tency. Warm up the milk and cream mix­ture, strain and add slowly to the egg and su­gar mix­ture mix­ing well. Re­turn to the sau­cepan and keep stir­ring over low to medium heat till the mix­ture coats the back of a spoon.

To serve:

A few crushed wal­nuts Pow­der cin­na­mon

Mix all the in­gre­di­ents in a bowl and kneed till a smooth dough has been formed. Cover with a clean towel and rest for 30 mins. Put a sin­gle crispy pas­try or two de­pend­ing on size on a plate, sprin­kle with cin­na­mon pow­der, crushed wal­nuts, a quenelle of cin­na­mon ice cream and a few soured cher­ries and a sprinkling of their syrup.

The fi­ished Xeroti­gana, fin­ished off with cin­na­mon ice creaml

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