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Semifreddo con meringhe e cioccolato

>> 25 maggio 2008

© Riproduzione riservata.


Ricetta con indicazioni per i celiaci.

E' una ricetta che avevo copiato diversi anni fà da una mini rivista di cucina, credo si chiamasse Guida Cucina e che ogni tanto faccio e conservo in freezer in caso di ospiti improvvisi.

Ingredienti per 4 persone:
- 3 uova (separare i tuorli dagli albumi)
- 70 gr zucchero a velo (*)
- 350 gr panna fresca da montare
- 2 grosse meringhe (*)
- 100 gr cioccolato fondente (*)
(*) per i celiaci: utilizzare solo i prodotti elencati nelle categorie "zucchero a velo", "biscotti-dolci-merendine" e "cioccolato e uova di cioccolato" del Prontuario A.I.C. attualmente in vigore oppure prodotti che siano chiaramente dichiarati "senza glutine" in etichetta dal produttore, come da Regolamento (CE) n° 41/2009 del 20/01/2009 e successive modifiche.

Sbattere bene i 3 tuorli con lo zucchero fino a renderli spumosi. Montare a neve solo 2 albumi e incorporarli ai tuorli mescolando piano dal basso verso l'alto per evitare che il composto perda la sua consistenza. Montare la panna e incorporare anche quella poca x volta, facendo sempre attenzione. Sbiciolare le meringhe e triturare il cioccolato e unire anche questi due ingredienti al composto. Foderare uno stampo di alluminio lungo circa 22 cm con carta alluminio (io ho usato la pellicola trasparente) e versare il composto livellandolo x bene.

immagine
Battere lo stampo alcune volte sul piano di lavoro x eliminare i vuoti d'aria. Mettere in freezer per almeno due ore; al momento di servirlo, capovolgere il semifreddo su un piatto da portata e tagliarlo a fette, guarnire con riccioli di panna montata e codette di cioccolato.

immagine
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Gluten free semi-frozen dessert with chocolate and Italian meringues

This dessert should be prepared some hours before serving or, better, the day before.
Ingredients for 4 servings:
- 3 eggs
- 70 grams icing sugar (= powdered sugar)
[*]- 350 grams fresh double cream or whipping cream
- 2 big Italian meringues [*]
- 100 grams dark chocolate of good quality
[*]
- 1 loaf-tin 22x9x6.5 cm (LxWxH)

[*] all these ingredients must be clearly labelled as "gluten free" and/or "gluten and wheat free" so that this recipe could be safe for coealiacs.

Directions:


First of all, separate the yolks from the egg whites and store them in two separate bowls.
Wisk the yolks with sugar and then wisk TWO egg whites with a wisk or a handblender (I use this one) until the white egg is done, it's better to use a big bowl so that much air as possible is allowed to form bubbles in the egg whites. Add the whipped egg whites to the mixtures of yolks and sugar, stirring with extreme care down and up. Wisk the heavy cream and add it to the other ingredients, fold gently as not to deflate both the egg whites and the whipped cream! Chop the chocolate bar into small pieces and chop the mearingues too. Add these two ingredients to the others and stir the ingredients together slowly.
Line the interior of the loaf-tin with a plastic film or aluminium film in order to avoid that the dessert sticks to the loaf-tin, pour the mixture into the loaf-tin and level the surface with a spatula. Beat the loaf-tin on your worktop in order to eliminate any air pockets and put it into the freezer for two hours at least. Before serving, turn the loaf-into upside down on a chopping board, cut the dessert it
into desired size pieces and dress with some curls of whipped cream and small chips of dark chocolate otherwise dress with hot chocolate.

NOTE: in order to get maximum volume when wisking egg whites, they should be at room temperature and make sure your bowl and whisk are clean and free of grease.

NOTE (1): Italian meringue is a type of dessert made from two simple ingredients: whipped eggs whites and icing sugar (the proportion is approx 80 grams of icing sugar for each egg white). The difficulty lies in cooking the meringues, they must dry not cook in the oven. For this reason they are baked at low temperature (60-70 degrees) for a very long time (2-3 hours).

WARNING: pay attention in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Enjoy your meal!

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