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fried cream - Cremini all' Ascolana

Cremini Ascolani (Fried Cream)


  • Author: Silvana
  • Total Time: 1 hour
  • Yield: 8 portions 1x
  • Diet: Vegetarian

Ingredients

Units Scale

FOR THE PASTRY CREAM

  • 350 grams of fresh whole milk
  • 150 grams of fresh liquid cream
  • 130 grams of sugar
  • 6 large yolks
  • 60 grams of white spelt flour
  • 1 pinch of salt
  • The peel from 1 unwaxed lemon
  • 1 tsp of vanilla extract
  • OR 1 tbsp. of anise liqueur

FOR THE COATING

  • Plain flour (as needed)
  • 6 egg whites
  • Breadcrumbs (as needed)

FOR FRYING

  • 1.5 litre of sunflower oil

Instructions

  1. In a bowl, whisk together the egg yolks and sugar until well combined. Add the flour and mix until smooth. Set aside.
  2. In a saucepan, pour the milk and cream. Add the whole lemon peel and the vanilla extract (or anise liqueur). Heat over low heat until warm.
  3. Gradually add the egg yolk mixture to the saucepan, whisking constantly to prevent lumps. Continue to whisk until the cream thickens and coats the back of a spoon.
  4. Line a shallow, rectangular oven dish (approximately 22x15x4 cm) with plastic wrap. Remove the lemon peel from the cream mixture and discard. Pour the thickened cream into the prepared dish and smooth the surface.
  5. Allow the cream to cool at room temperature for a couple of hours.  Avoid refrigerating the cream or covering it, as this may result in excessive moisture.
  6. Once the cream has cooled and solidified, remove it from the dish. Cut the cream into 3 cm cubes, each weighing around 20 grams.
  7. Set up three separate bowls: one with flour, another with lightly beaten egg whites, and the third with breadcrumbs. Take each cream cube and gently roll it first in the flour, then dip it in the egg white, and finally coat it with breadcrumbs. Make sure each cube is completely covered. Place the coated cubes on a baking tray lined with parchment paper.
  8. Heat sunflower oil in a deep pot or fryer to 170°C (338°F). Carefully lower a few cream cubes at a time into the hot oil. Fry them, turning occasionally with a slotted spoon, until they turn golden brown.
  9. Using a slotted spoon, remove the fried cream cubes (cremini) from the oil and place them on a plate lined with paper towels to absorb any excess oil. Continue frying the remaining cream cubes in batches until all are cooked.
  10. Your delicious Fried Cream (Cremini Ascolani) are now ready to serve and enjoy!

Notes

When preparing the cream, ensure the dish used for cooling is sufficiently deep to allow for thick cubes.

Use plastic wrap to line the bottom of the dish for easy removal once solidified.

For ideal consistency, consider placing the cooled cream in the freezer briefly to firm up further before cutting into cubes.

Once prepared, enjoy the fried cream immediately for the best taste. Alternatively, you can freeze the breaded cubes before frying. Thaw them in the refrigerator before use for optimal results.

Refer to the notes on the blog for additional tips and tricks.

  • Prep Time: 30
  • Cook Time: 30
  • Category: Desserts
  • Method: Fried
  • Cuisine: Italian
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