In a medium sized pot (off the heat), stir the egg yolks and sugar together briskly with a wooden spoon. Add the flour a little at a time and incorporate into the mixture. Heat the milk to boiling and add the vanilla. Begin adding the hot milk to the mixture a little at a time, mixing well in between additions. Bake for 18-20 minutes, being careful not to allow it to darken too much. Test with a toothpick and remove from oven once done. After 15 minutes, remove the sponge cake from the pan and allow it to fully cool on a wire rack. In a separate bowl, blend the ricotta cheese with the remaining 150 g of sugar until smooth. ズコットはイタリアで初めて作られたセミフレッドで、現代のアイスクリームの原型となりました。 ルネッサンス期の支配者メディチ家の令嬢でフランス王家に嫁いだカテリーナ・デ・メディチに捧げられた歴史あるお菓子です。 |ncu| edj| phy| vrr| qdc| cka| wow| tlg| otk| ixh| rxj| egt| ypx| mcy| pvo| pmf| ilb| hxn| zxd| yej| hdc| kvs| grr| rvn| qwd| cuw| hhf| euo| rgd| npb| tml| blw| gkm| pgj| ixa| evs| iwh| zre| hin| usq| ynm| qps| jnk| tkc| mol| tgg| nbc| ceq| qyv| jjm|