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PUMPKIN SFORMATO AND ANISE CREAM

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PUMPKIN SFORMATO AND ANISE CREAM

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Ingredients

Adjust Servings:
300 grams Queensland Blue pumpkin
500 millilitres Milk
1 millilitre Amaretto liqueur
1 vanilla bean
100 grams Sugar
2 Eggs
Anise Cream
250 grams double cream 35%
750 millilitres Milk
1 vanilla bean
1.25 cups Caster Sugar
12 free range egg yolks
20 grams anise seed
  • Serves 12
  • Medium

Ingredients

  • Anise Cream

Directions

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Sformato

  1. Simmer the pumpkin till soft in the milk with sugar and vanilla bean.
  2. Add the amaretto and the eggs and whisk well.
  3. Put into moulds and cook in a water bath in a preheated 120C oven for 50 minutes.
  4. Cool and unmould onto serving plates.
  5. Serve with anise cream and a slice of liquorice.

Anise Cream

  1. Place the milk, cream, anise seed and 1 cup of sugar in a saucepan and bring to the simmer, then remove from the heat.
  2. Meanwhile beat the egg yolks and remaining sugar in a bowl until thick and pale.
  3. Pour in the milk mixture and mix to combine.
  4. Cook in a double boiler, stirring, until thick.
  5. Strain and cool in the fridge.

 

Stefano Manfredi

Stefano Manfredi is recognised as one of Australia’s leading chefs and internationally as a master of modern Italian cuisine. He has influenced the way we eat since first opening The Restaurant Manfredi in 1983, which was awarded a coveted Three Chefs Hats by the Sydney Morning Herald Good Food Guide 1995.

More than two decades later, Manfredi has owned and operated several restaurants in Sydney, most notably the award winning Restaurant Manfredi (1983-1996) and Bel Mondo (1996-2002). In October 2002, Stefano travelled to Italy to be presented with the inaugural trophy from the Italian International Culinary Institute for Foreigners by the Italian Prime Minister and his inclusion as one of Italy’s internationally recognised chefs in the first English translation of The Silver Spoon 2005 firmly cemented his reputation as ‘The Godfather’ of Italo-Australian cooking.

Since 1989 he has continued to write on food and cooking, published four books, taught and presented master classes, made numerous television appearances locally and overseas, developed the successful coffee brand Espresso di Manfredi by Piazza D’Oro and remains a passionate advocate for local, sustainable and seasonal produce.

In2007,inspiredbyitscoastalandruralsetting,Stefano took the helm at Manfredi at Bells (One Chefs Hat – 2008 to present). Here he has overseen the planting of more than 500 square meters of land now cultivated for food, which now supplies the restaurant with approximately 15% of its produce. Manfredi at Bells was awarded the Good Living Sustainability Award at the 2012 Sydney Morning Herald Good Food Guide Awards, as well as Best Regional Wine List – a labour of love for Manfredi and Bells proprietor Brian Barry.

Whilst maintaining his commitment at Bells, in 2011 Manfredi opened Balla, located at the newly redeveloped The Star. This opening heralds a much-anticipated return to the Sydney dining scene, with the restaurant offering modern Milanese cuisine in an Italian osteria setting.

Stefano also currently writes a weekly food column for the Sydney Morning Herald’s Spectrum supplement, leads an annual cooking tour to Italy and enjoys making salami and sausages with his friend Pino.

“I am Italian. And I am a cook. But I live in Australia and whenever I can, I seek out and use only the finest and freshest Australian ingredients.”

Stefano Manfredi

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QUENELLES, HOW TO
Pumpkin pie recipe
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Pumpkin Pie Recipe by Chef Thomas Wenger

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