Servings:
4
Prep time:
25
Cooking time:
15
INGREDIENTS
- For the biscuits
- - 80 g of flour
- - 50 g of brown sugar
- - 40 g of dark chocolate
- - 1 egg
- - 1 egg yolk
- - 25 g of frumina
- - Cinnamon
- For the cream
- - 300 ml of milk
- - 50 g flour
- - 50 g of honey
- - 3 yolk
- - 2 clementines
- For the decoration
- - 0.50 pomegranates
- - 1 tablespoon powdered sugar
INSTRUCTIONS
- Prepare the biscuits. Chop the chocolate to obtain a uniform powder and profume it with the tip of a teaspoon of cinnamon. Whip the eggs along with the sugar, the flour sifted with the frumina and then add the chocolate powder.
- Fill the dough into a pastry bag or a syringe for sweets, and squeeze the sticks about 8 cm wide and one in a baking tray covered with baking paper. Then bake at 200 ° C for about 10 minutes.
- Prepare now the cream. In a bowl, whip the egg yolks with the honey, stir in the flour and then carefully pour in a little at a time the milk brought in the meantime to a boil. Transfer the cream on the stove and cook until the first signs of boiling. Once cooled, shake it with a teaspoon of grated zest of clementines.
- Spread the cream in little bowls and garnish with the pomegranate seeds and the cloves of peeled clementines. Sprinkle the cookies with powdered sugar and serve alongside the cream.
