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Thermomix Pastiera recipe by of 24-03-2016 [Updated on 29-08-2018]
The pastiera is a typical Neapolitan dessert characteristic of the Easter period. This is my recipe for making it with the thermomix.
How to make the pastiera with the thermomix
Chop sugar and lemon peel for 30 sec. at vel. Turbo.
Add eggs, butter and flour to the bowl and work for 30 sec. 5 and then for 1 min. Ear.
Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes.
Rinse the wheat and put it in the jug along with milk, butter, vanilla and lemon peel. Cook for 10 min. at 100 °, vel. 1. Remove the lemon peel, move half of the mixture into a bowl and blend the rest for 10 sec. Turbo, then add this to the bowl as well and let it cool.
Pour all the ingredients into the jug and cook for 6 min. at 90 °, speed 4, then transfer to a bowl and let cool.
Divide the yolks and whites. Insert the butterfly in the clean jug and beat the egg whites for 4 min at 37 °, speed. 4, then set them aside.
Pass the ricotta in a sieve, put it in the jug together with the sugar and work for 30 sec. 5.
Add the egg yolks and custard to the ricotta cream and mix for 1 min. 2 counterclockwise.
Then add the whipped whites and the aromas (wildflower and cinnamon) and mix gently for 1 min. 1 counterclockwise.
Roll out the shortcrust pastry on a floured pastry board and use it to line a greased mold.
Pour the filling up to half a centimeter below the rim (it will swell during cooking).
Cut the excess pastry along the edges and use it to obtain very thin lasagne, with which you will decorate the pastiera forming the typical rhombuses.
Bake in a preheated convection oven at 180 ° C for about an hour.