We start with the syrup, water and sugar, lemon skin, cinnamon. We cook for 4 minutes after the bubbles and we leave it cool down. We open well the katifi. Have the base in the tray. I’m going to fill with filo butter on top. Perfect. In the oven until golden brown. Put some syrup on top. Warm up the milk for the cream. In a bowl, sugar, corn flour, egg yolks, little milk. Whisk. Put the egg mix and slowly slowly whisk until the cream thickness. Put the hot cream in the bowl. Butter mixed. Put the fridge leave to cool down. Sugar pistachio for the caramel cups. Caramel is ready. Pistachio mixed. We’ve fluffen the cream. Do you want your neck to be always crunchy, never soggy, fluffy the cream? That’s the right way.
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Poli kaloooooo….👏👏👏👏👏👏👏👏