Crema di riso

I’m reading our recipe book, and I find the recipe of Crema di riso!!!

THIS RECIPE: WITHOUT WHEAT.

Ingredients:
50 g rice originario (it's used to prepare dessert, it's adsorbe a lot of liquid)
60 g sugar
600 g milk
150 g double cream
Vanilla
Lemon skin

Process:
Mix with a whisk rice, sugar, milk, vanilla and lemon skin.


Put on the stove and wait


until the rice has absorbed the milk.


Whip the double cream and add to the rice, after letting it cool down.


Put it in a nice bowl and grate the chocolate on the top!!!

ROLLED DESSERT

Ingredients
Biscuit pastry
80 flour
140 icing sugar
3 eggs
Vanilla extract or vanilla pod
1 teaspoon baking powder
2 tablespoon cold water


Ganache cream
300 dark chocolate
240 whipping cream
50 icing sugar


Prepare the pastry:
whip the 3 yolks with the sugar,


then add 2 tablespoon of cold water and the vanilla extract or the seeds inside the vanilla pod.


Now add the baking powder and the sieved flour.










































In another bowl, beat the egg whites until stiff


(they must be so stiff that you can turn the bowl upside down without the egg whites falling out!)


Then very gently fold beaten egg whites into the flour.


Put the pastry into a baking sheet lined with parchment paper (34 x 24 cm more or less).



Bake in the oven (180°C for 15’ minutes).

When it is cooked, overthrow the cake on a damp kitchen towel



and roll it gently from the side along.


In the meanwhile prepare the ganache cream:
Melt the chocolate with the sugar (chop the chocolate into pieces and then melt them in the microwave oven at low temperature or put the chocolate in a bowl, and then put it in a pan filled with hot water).


Add the whipping cream and put it in the fridge to cool.


When it is ready, whip it to obtain a thick ganache cream.


Now, gently unroll the cake


and spread over it 2/3 of the ganache cream,


roll it again


and wrap in cling film.


Put in the fridge for at least one hour.
Spread the remaining ganache cream on the rolled cake, decorate with strawberries, slices of peaches, tufts of whipped cream.


To serve, cut it in slices and… enjoy it!

Panna cotta

Summer is arrived in Perugia!!!
Hot weather and blossoming roses!
So tonight we will celebrate the new season with a dinner with friends!
For dessert I'll prepare panna cotta with frutti di bosco (berries).
Here is the recipe, fast, simple, very tasty and fresh!
Let me know what do you think about it!

Ingredients:
½ l fresh cream
½ l milk
150 gr sugar
12 gr gelatine
1 tb spoon vanilla

For the fruit sauce:
450 gr of strawberries, blueberries, raspberries
100 gr sugar
or
Caramel:
250 gr sugar
half glass of water

In a saucepan combine the cream, milk, vanilla and sugar.


Let boil over low heat for 3 minutes.

Put the gelatine, if in foil, in cold water until it becomes soft, squeeze it and add to the milk.


If the gelatine is in powder put it directly in the hot milk.

Let the panna cotta chill a little before putting it in glass cups and in the fridge for at least 3 hours.


Serve the Panna cotta with a sauce made with strawberries, blueberries and raspberries boiled for with the sugar.


You can also serve it with caramel made with 250 gr of sugar cooked till gold. At this point turn off the gas and add half glass of water.
Let it get cool before pouring on panna cotta.