Scroccadenti

Ingredients

• For the Scroccadenti:  
• Whole spelt flour 300 g  
• Unrefined cane sugar 150 g  
• 3 eggs  
• 3 tablespoons of anise seeds  
• Peanut oil
• 
  For the custard cream:  
• Organic whole milk 500 ml  
• Raw sugar 70 g  
• 4 egg yolks from free-range chickens  
• Rice starch 40 g  
• Zest of 1 untreated lemon
• 
  For the strawberry (or raspberry) compote:  
• Strawberries (or raspberries) 500 g  
• Agave syrup 4 tablespoons  
• Juice of 1 organic lemon 

Method

For the Scroccadenti:  

• Place all the ingredients on a pastry board and knead with your hands until you obtain a homogeneous dough.  
• Roll out the dough with a rolling pin to a thickness of 3-4 mm.  
• Cut the dough into rectangles and fry them in peanut oil until golden.  
• Let them cool, then enjoy their delightful crunchiness!

For the custard cream:  

• In a saucepan, mix the egg yolks with the sugar using a wooden spoon.  
• Gradually add the rice starch while continuing to stir until the mixture is well combined.  
• Slowly pour in the boiling milk, which has been infused with lemon zest, stirring constantly.  
• Place on the stove and continue stirring while simmering for 3-4 minutes, surpassing 82°C.  
• Remove from heat, achieving a smooth custard without unpleasant cooked egg notes.

For the strawberry (or raspberry) compote:  

• After washing the strawberries (or raspberries), cut them in half and place them in a large pan with the agave syrup and lemon juice.  
• Bring everything to a rapid boil to speed up the evaporation of the water content.  
• When it begins to thicken (about 10 minutes), it’s ready to serve.

Final composition:  

• Take glass bowls and pour the compote at the bottom.  
• Add the custard cream and decorate with the strawberries (or raspberries) and Scroccadenti.