Le ricette sarde dell'agriturismo Agrisole: Crema di Mirto

Prickly pear cream

The liqueur of the sun

Preparation:

Ingredients: 600/700 grams of peeled figs 1 liter of alcohol 95 ° 2 liters of milk 1,400 g of sugar Preparation: After harvesting and cleaning, the fruits should be peeled and infused (in large-mouthed glass carboys or in steel containers) with 95 ° alcohol and allowed to stand for about 40 days. Shake the container from time to time and add alcohol if the fruits are not completely covered. You prepare a syrup of milk and sugar in the following quantities: (per liter of essence): two liters of milk and 1,400 g of sugar. The syrup is boiled for about 15 minutes (stirring constantly) and, once cooled, is added to the essence of prickly pears.

You have to collect the fruits paying attention to the annoying little thorns that must be eliminated.
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Carefully peel the fruit
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Infuse (in large-mouthed glass carboys or in steel containers) with 95 ° alcohol
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After 40 days pour and filter the essence
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Prepare a syrup of milk and sugar in the following quantities: (per liter of essence): two liters of milk and 1,400 g of sugar. Boil the syrup for about 15 minutes (stirring constantly) and, once cooled, add to the essence of prickly pears.
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Strain and filter the cream
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Filter again to get a product with no residue
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Bottling and storing in the fridge
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Useful tips

Store in the fridge or freezer.

Agriturismo Agrisole