16 Apr · GelatoMyWay · No Comments

Easter with a surprise

Gluten free almond tart with

carrot gelato (italian ice cream)  saffron flavored .

 

 

Welcome back, Today I propose my recipe for Easter.

A gluten-free cake with almonds  (if you want you can replace the ‘gluten-free’ flour  with 00 flour), crunchy on the outside, soft and fragrant  inside ; a delicacy!

It ‘s also low in cholesterol because I removed the egg yolks, so its’  perfect for everybody …

In accompaniment, a carrot gelato (italian ice cream) saffron flavored: a very particular taste, I suggest You to try it.

Here’s the recipe:

For the cake (dose for a  24 cm mold):

Ingredients:

150 grams of butter
150 grams of sugar
90 grams  flour (I used the gluten free kind)
whites of 6 eggs
80 grams of almonds
1/2 grated orange peel and a bit of orange juice
2 teaspoons of baking powder

Procedure:

Whip butter (a cream) with sugar, orange juice and grated orange peel; add the egg whites and continue beating.

Chop almonds coarsely and put them in a pan and toast  lightly , then let them cool.

Sift the flour and baking powder then add it to the mixture .

Add almonds and stir again then heat the oven to 180 ° C; in the meantime, grease the mold with butter and flour it then pour the mixture in.

When the oven is at temperature, bake for about 30/40 minutes or until You see that a nice golden crust has formed.

For the carrot gelato (home-made italian ice cream) with saffron:

Ingredients:

300 ml. of whole milk
80 ml. of cream
120 grams sugar (if you have it available, substitute 50 g. dextrose)
150 grams of carrots
15 grams of milk powder
1 pinch of saffron
1 stick of vanilla (optional)
3 gr. stabilizer
a pinch of salt

Procedure:

Peel and wash the carrots and cut them into small pieces (or “Julienne”), then place them in a saucepan with milk and sugar (and if you want a vanilla bean cut) and bring to a boil.

Remove the vanilla bean, then add cream, stabilizer, powdered milk and saffron (dose it well or it will override the flavor of carrots!), add a pinch of salt and blend well with the mixer.

In the meantime, while waiting for  the emulsion to cool down , turn on the gelato maker machine.

Pour in the mixture  and stir for about 30/40 minutes or until You see a well mounted gelato.

Enjoy it in good company and You will not regret it …

Happy Easter!

 

Valentina Pacini

 

 

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