Italiano
Inglese
PASTRY BOATS WITH PARMIGIANO CREAM AND GRAPES
Pastry boats with Parmigiano cream and grapes are delightful finger food, just perfect for adding to your autumn buffets. These wonderful bites with their crumbly base and creamy filling are the perfect solution for those always looking for new ideas in the kitchen, perhaps with a gourmet sweet and sour touch like the one lent by the sweet white grapes. These tasty pastry boats with Parmigiano cream and grapes exalt all the unique taste of Parmigiano that can be found in the savoury shortcrust pastry and in the velvety filling, unleashing all its taste from the very first bite.
PARMIGIANO CREAM
INGREDIENTS
- 50 g Parmigiano Reggiano to be grated
- 125 g full fat milk
- 12.5 g ‘00’ soft flour
- 12.5 g butter
DECORATION
INGREDIENTS
- 6 white grapes
- 6 walnut kernels
- thyme as required
- Parmigiano Reggiano flakes as required
- 12,5 g. butter
Pour the milk into a high-side baking tray and heat it, without allowing it to boil. In another pan, slowly melt the butter. Once melted, sieve in the flour. Mix with a whisk to obtain a well-mixed, golden roux. Add the heated milk to the roux a little at a time, still mixing with the whisk. Carry on mixing and cook the mixture on low heat. When the mixture has thickened, removed the pan from the heat and add in the grated Parmigiano a little at a time, mixing it will into the mixture using the hand whisk. The consistency must be rather dense. Transfer the cream into a bowl, cover with film and leave to cool. In the meanwhile, the boats will have cooked. Remove them from the oven, and when cooled, remove baking paper with balls. Place gently on a grate to cool completely; you can then begin to fill them: wash the graps and cut into three pieces lengthways. Fill the boats with a spoonful of Parmigiano cream. Carefully place 3 slices of grap and a walnut kernel on top of each boat, finish off with flakes of cheese and add some thyme leaves. Your boats are ready to be tasted.