I bought a little bottle of Fiori di Sicila from King Arthur. It was one of those times where you see something and go, hmm…what’s that? …and then of course, I have to try it. It’s described as a combination of citrus and vanilla, which is pretty accurate, and recommended as an alternative to vanilla extract. It’s used in Panettone and when I tasted it, that’s exactly what came to mind. So with this, you can make anything taste like Panettone. For my first use, I wanted something simple so that I could really taste what it was all about. I decided on Pastry Cream, using a recipe from the Tartine cookbook as the basis.
Fiori di Sicila Cream
- 2 cups whole milk
- 1 1/2 tablespoons Fiori di Sicilia
- 1/4 teaspoon salt
- 3 tablespoons cornstarch (use 4 for thicker pastry cream)
- 1/2 cup + 1 tablespoon sugar
- 2 large eggs
- 4 tablespoons unsalted butter, cut into tablespoons
Instructions –
1. Set a fine mesh sieve over a bowl and set aside.
2. Whisk together cornstarch and sugar in a large glass bowl. Whisk in the eggs until smooth. Set aside.
3. Heat the milk, Fiori di Sicilia, and salt over medium high heat until it just starts to bubble at the edges (not boiling). Remove from heat.
4. While whisking vigorously, slowly ladle milk into cornstarch/egg mixture until 1/3 of milk is incorporated. Pour the egg/milk mixture back into the pot of milk and whisk over medium heat until that custard has thickened. It needs to start to bubble but can’t boil vigorously or it will curdle. Pour through sieve into bowl (that you prepared in step 1) immediately.
5. Let it cool for 10 minutes, stirring occasionally. When the cream reaches 140 degrees F, add butter, 1 tablespoon at a time, whisking until smooth between each addition. Cover the cream with plastic wrap flush against the surface of the cream. Refrigerate. Do not whisk chilled cream. It can be kept in the fridge for 5 days.
I suggest serving with strawberries, for a light and summer-y dessert.
