Rosemary Cream
Ingredients for 12-15 people
  • 24 egg yolks
  • 150 ml milk
  • rosemary
  • 3 tablespoons sugar
  • 1 blood orange
  • lemon rind
  • 2 ½ tablespoons flour
Warm the milk with the rinds of the orange and lemon, and the rosemary. Steep for 10 minutes. Strain the milk.

In a large bowl, beat the eggs with the sugar and the flour. Slowly add the milk while stirring.

Return the mix to the saucepan and cook and beat until thick (approximately 8 minutes).

Pass through sieve. Add the honey.

Transfer to glasses and refrigerate. Decorate with sprigs of rosemary.
-Arancia rossa di Sicilia (Sicile)

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