Sciumette, the Italian Riviera floating islands

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I’m late, I know. But I had to slow down, unplug for a few time, take care of my home, of my children, of my hubby, of my friends. I took many long walks on the sea side, I took warm winter sun rays and also a freezing breeze, I watched wonderful sunsets, I visited Rome with the eyes of my son. I took many pictures, I made food shopping in unknown food shops and bought new food, I cooked it for friends, I ate at friends and at new restaurants. I would love to sleep more…. but it does matter.

I have also jot down a list of good intentions for 2019. It came out long as a telephone directory. After a while, looking at it, also discouraged by my implicit current imperfection, I laughed  – I laughed at me – and I resolved that the good intentions for this year will be only two:

1. be grateful for all that I have and,

2. set only R-E-A-S-O-N-A-B-L-E goals.

For me, never satisfied with life, new things and new challenges, these are two very ambitious goals. And so actually I’ve already failed the second one 🙂

Any way, I anticipate you that the first practical application of my goal no. 2  is to write two posts per month on the blog. I would love to write one per week, ideas and enthusiasm are not lacking, but unfortunately time does. So two, but made with love and care. My online home will remain open and alive, even if not so crowded.

So, I open this year with a delicious, light and sweet recipe. It is the recipe of “sciumette”, an ancient elegant dessert now almost forgotten locally.

the Italian Riviera floating islands: sciumette

 

“Sciumette” (“small foams” in Genoese dialect) are very light meringues that, instead of being baked, are boiled in milk and served floating over a delicate pistachio cream.

They are the narrow sisters, probably the result of cross-border contamination, of the French (actually Provence) “Isles flottantes”, also known overseas as “Floating Islands”.

I anticipate that after reading the recipe you will think it is too difficult to make because boiling stiffed white eggs in milk seems a pastry chef challenge. Well this is not, it’s so simple! The egg whites maintain their beautiful boat shape and swell slightly due to the heat. Just a few seconds and they are cooked, stable forever.

The pistachio cream then is a piece of cake. The only warning is to never boil milk otherwise the eggs will create lumps. That’s it. Try it, they are very rewarding, and then let me know!

If you feel confident you can also prepare a more fancy version and decorate it with a caramel net. I tried as you can see in the picture below. It came out not that perfect but I had fun in trying it!

the Italian Riviera floating islands: sciumette


 

 


 

the Italian Riviera floating islands: sciumette

 

 

 


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Ciao! I’m Enrica

a home cook, food researcher and experience curator bred and born in Liguria.
I study, tell, cook, share and teach Ligurian cuisine and the culture surrounding it.
Here we celebrate Liguria’s gastronomic diversity and richness through its recipes, producers, traditions and shops.

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