For 4 cups
1 lemon 1 vanilla pod halved 1 spoon of crushed fennel seeds 3 egg yolks 70 gm of sugar ; Ingredients of the fruit compote (for 4 cups) 4 spoons of sugar 1 orange in segments 2 mandarins in segments juice of 1 lemon 4 strawberries sliced 4 full spoons of Lazzaris Wild Berry Mostarda 33 cl of milk 1 teaspoon of corn starch
Blanch the lemon for 1 minute, allow to cool and grate half of the lemon peel. Pour the milk in a saucepan, add the vanilla, fennel seeds and boil over an intense flame. Remove the saucepan from the coking source, cover and allow to rest for 30 minutes. Filter the milk, by now cold, add the yolks and beat together. Add the sugar and the lemon peel and continue to beat. Incorporate the corn starch dissolved in a few spoons of milk. Bring the mixture to the boil over a slow flame, mixing. Cool the cream and place in the refrigerator for at least 2 hours.
Preparation fruit compote
In a non-stick saucepan, cook the sugar. Add all of the fruit until it caramelizes, then add the lemon juice. Remove from the heat and allow to cool. At the moment of serving, put the cream into glass bowls over a layer of fruit compote. Decorate with a teaspoon of Lazzaris Wild Berry Mostarda, biscuits and fruit at will.