And after having traced the origins of the Sanguinaccio cream, here we are with a simple recipe to prepare it, of course in the "modern" version without pork blood. Then try to combine this delicious chocolate cream with our Lady Fingers without flour and here is the triumph of simplicity.
- 500 ml whole milk
- 100 g dark chocolate (70%)
- 75 g cocoa powder
- 250g sugar
- 45 g cornstarch (or rice flour)
- 30 g butter
- 1 vanilla bean
- 1 teaspoon ground cinnamon
Sift in a thick-bottomed saucepan cocoa, cornstarch, cinnamon, the seeds of the vanilla bean and sugar; gradually add the milk, stirring always making sure that the milk is incorporated as creating a creamy sauce. Put on low heat and bring to boil, stirring constantly with a whisk and leave on the fire until it has formed a sauce (it will take about 10'-15 '); at this point remove from heat and add dark chocolate, previously chopped, and butter. Continue stirring until everything will not be amalgamated.
The cream will be full-bodied, velvety and get off tape; if it is still a little "liquid", put it back on the heat for a few minutes, stirring with a whisk. Cover the cream, leaving it in the same pot, in contact with the film to avoid formation of the skins. After 30 minutes, the cream can be stored in the refrigerator until ready to serve.
If Sanguinaccio cream should advance, it can be stored in the refrigerator, always covered with film or in an airtight container, for 5-6 days.