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Title: Sciumette
Yield: 4 Servings

Ingredients

      4 c  Milk
      1 c  Cream
           Juice and zest of 1 small
           -blood ora
  1 1/2 c  Powdered sugar
      5    extra-large Eggs; separated
      2 tb Powdered cocoa

Instructions

Bring milk and cream to boil in a 12-inch to 14-inch saute pan. Add blood
orange zest and 1/4 cup sugar. Stir through and lower heat to
medium-simmer.
Meanwhile, whisk whites to form soft peaks. Add 1/4 cup sugar
and blood orange juice and whisk to stiff peaks. Scoop 1 large tablespoon
of egg whitemixture and place on to simmering milk. Place 3 or 4 at a time
on to milk and cook for 2 minutes per side, flipping carefully with a
large kitchen spoon. Remove each sciumetta and place in a shallow bowl.
DO NOT BOIL MILK.In a heavy-bottomed enamel covered saucepan, whisk egg
yolks with remainingsugar until pale ribbon stage. Add warm poaching milk
to yolk mixture and cook carefully over low heat to thicken CAREFULLY.
When as thick as heavy cream, remove to bowl over ice bath and whisk until
cool. Pour cooked custard into bowl and top with sciumette. Dust with
cocoa and serve. This recipe yields 4 servings.

Recipe Source:
MOLTO MARIO with Mario Batali
From the TV FOOD NETWORK - (Show # MB-5737
broadcast 02-25-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com

02-26-1997

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Contributor: Mario Batali

Preparation Time: 0:00

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