Sunday, June 16 2024

Also known as Sospiri pugliesi or Tre monti (in Abruzzo), Tette delle Monache have a history that is still unclear, but certainly curious and at times compelling.

Among the hypotheses is one that assigns the origin of the dessert to Altamura, in the province of Bari (known to most for its bread production).


The name comes from the shape that closely resembles a woman’s breast.

But what do nuns have to do with it?

Again according to tradition, the cake was apparently often prepared by the nuns of the Santa Chiara monastery in Altamura.

 

 

 

 

 

 

 

INGREDIENTS:

METHOD:

  1. Whip the eggs with the sugar until creamy.
  2. Combine the potato starch and the flour and mix gently.
  3. Transfer the mixture into a sac-a-poche and form small balls. Put them into cups.
  4. Bake at 200°C (390°F) for 15 minutes. Prepare the whipped cream.
  5. Once cooked, leave to cool and fill them with cream. You can cut them in half, or make a hole under the cakes and fill them.
  6. Arrange them in the cups and finally sprinkle with icing sugar.
  7. Your nuns’ breasth pastry is now ready to be served!

 

 

** CHANTILLY CREAM RECIPE

 

INGREDIENTS:

  • ⅔ cup heavy cream
  • 1 tsp. brandy
  • 1 tsp. Grand Marnier
  • ¼ cup sugar
  • 2 Tbs. dairy sour cream
  • 1 tsp.Pure Vanilla Extract

INSTRUCTIONS:

  1. Refrigerate a medium-size bowl and beaters until very cold.
  2. Combine cream, vanilla, brandy, and Grand Marnier in the bowl and beat with electric mixer on medium speed for one minute.
  3. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.
Notes
Do not overbeat.
Overbeating will make the cream grainy, which is the first step leading to butter.
Once grainy, you can’t return it to its former consistency (but if this ever happens, enjoy it on toast!)
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