Crema di Cogne is a Aosta Valley recipe that is prepared with very few ingredients. Here is the step by step procedure.
The Cogne cream, as it is easy to guess from the name, is a typical spoon dessert of the Aosta Valley. Its preparation is quite simple and, unlike the classic creams, it requires a bain-marie cooking of cream, eggs and chocolate flavored with rum and vanilla. Rum can also be omitted so as to obtain a dessert suitable even for children, or replaced with other liqueurs as desired.
The history of Crema di Cogne has its origins as far back as the 17th century . It seems that it was first prepared by an elderly lady from the village who never shared the recipe with anyone. Clearly, when you come face to face with a quick and easy dessert like this, the desire for imitation is very strong so the families never gave up in an attempt to emulate the original preparation. That’s why we will now see the most accredited Aosta Valley recipe.
How to prepare Cogne cream with an original recipe
- Cogne cream has a very simple preparation. In a bowl, beat the egg yolks with the sugar and vanilla.
- Separately, in a saucepan for the bain- marie , melt the chopped dark chocolate with the cream.
- Then add the cream of egg yolks and continue cooking for a few minutes.
- Finally add the rum .
- Serve the Cogne cream with the tiles, distributing it in small single-portion bowls.
For a completely homemade dessert, you can also try your hand at preparing the tiles which, as per tradition, accompany this spoon dessert. They are quite simple and with their crunchiness they create an extraordinary combination, seeing is believing!
We recommend that you consume this freshly made cream when it is still hot.
Riproduzione riservata © - WT
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