Bergamot cream

The cream prepared with bergamot, which is fragrant, is great to enjoy by the spoonful or to fill cakes and pies. Particular aromas and flavors of the typical Calabrian citrus fruit give this preparation a unique taste. For the curious: the cultivation of bergamot is at its best in the area from Villa San Giovanni to the Ionian coasts; in addition to being used in perfumery, it is also widely used in the food industry, its essence is in fact used to flavor liqueurs, cookies, candies, ice cream, sorbets and soft drinks.

Ingredients to make bergamot cream

The recipe for Bergamot Cream

In a fairly large saucepan, we arrange the milk with the sugar and heat over moderate heat, taking care to stir occasionally.

When the milk is warm and the sugar completely dissolved, we add the eggs, cornstarch and bergamot juice. We continue to mix, taking care not to let the cream congeal on the bottom; once we reach the desired consistency, we turn off and let it cool.

Let us arrange our bergamot cream in a container and let it cool before enjoying it as a spoon dessert, or employ it to fill any other dessert.