for 4 people:
3 snacks FREDDI Buondolce Strawberry&Yogurt
1 chocolate egg weighing 200 g ca.
custard cream prepared with:
250 ml whole milk
2 egg yolks
40 g sugar
25 g flour
a pinch of salt
mixed fruit to taste (pears, strawberries, plums, raspberries)
Very gently remove the cap egg top trying to create a zig-zag pattern; to make the cuts heat the tip of a knife and cut the egg.
Prepare the custard cream; heat the milk flavoring it with lemon zest. In a saucepan work the egg yolks with the sugar and salt, add flour and finally milk, flush, stirring constantly.
Put the saucepan on the stove and cook the cream until it thicken. Cool the cream.
Prepare the fruit; wash well and slice into wedges, leaving some for the final decoration.
Cut the snacks into small cubes. Put inside the egg a little bit of cream, add a few pieces of Freddi Buondolce Strawberry&Yogurt and some fruit. Continue until all the ingredients are filling the egg with the cloves in Bellavista and some snacks small cubes.
Complete with a beautiful satin bow around the egg and keep refrigerated until just before serving; before serving to the table sprinkle the fruit with powdered sugar.
To open it, just insert the tip of a knife along the line of union of the two halves of the egg and cut again each half egg in half.