Yesterday I had some friends for dinner, one of them is celiac

So, all courses gluten free!! no problem for that, I made a wonderful Risotto with Asparagus, Sea Bass in a salt crust and sautéed mix vegetables (carrots, ginger and cabbage cut in julienne…) with sesame seeds.

And for dessert ? My idea was to make a custard served with cherries in syrup, and for that I try a new recipe with rice flour …I discovered something amazing: velvety taste, incredibly delicate enriched by the explosion of cherries!!

The light colour of cream next to the bright red fruit is absolutely irresistible!!

For four person you need: 400gr milk, vanilla bean, 50 gr whipped cream, 30 gr rice flour, 2 yolk, cherries in syrup. Heat milk with the vanilla bean but without reaching the boiling point.

In a bowl mixing well sugar, the 2 yolk and rice flour. Pour the tepid milk little by little, stirring with a whisk. Put on fire and continue to stirring until start to be dense. Leave to lowering the temperature for few minutes and then cool in the refrigerator for 1 hour. Combine the whipped cream with the custard and serving in single portions with cherries in syrup!

I think that will do it for my daughter’s birthday next week trying to serve it with fresh strawberries!!

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Chiara Tomassetti

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