Do you know that we are already in the Carnival period? Pastry shops and bakeries have been swarming with fried desserts for some time now, so here is a recipe for an excellent gluten-free fried cream (which you can easily adapt to the gluten version by following the directions at the bottom of the recipe) prepared with rice flour and coconut biscuits.
If I hardly ever fry during the year, especially sweets, in these cold days with so many limitations for social life, Carnival overwhelms us with numerous and delicious food temptations. So get ready to surrender: even if in moderation, I think it will be impossible not to taste Chiacchiere, Krapfen and this irresistible Fried Cream, a soft heart encased in crispy breadcrumbs.
Gluten-free Fried Cream
30.50g carbohydrates per 100g without icing sugar dusting
- 500g milk
- 150g sugar
- 125g wholemeal rice flour*
- 50g chopped Le Veneziane coconut biscuits**
- 50g almond flour*
- 25g corn starch*
- 5 eggs
- 1 vanilla pod
- grated rind of 1 lemon
- frying oil, icing sugar*, flour**
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Heat the milk with the vanilla (e.g. an empty pod kept aside) and grated lemon peel. Allow to cool and strain the liquid.
- In a bowl, whisk the milk, sugar, 1 yolk and 2 egg whites, add the flour and starch, stirring with a whisk; then bring the cream to the boil on the stove and let it cook for a few minutes.
- Pour the cream inside a rectangular steel ring placed on a sheet of baking paper or in a small square or rectangular baking tin covered with parchment paper and leave to cool.
- Fry the cubes in hot oil, dry them well with kitchen paper and finish by dusting them with icing sugar.
Version with gluten of Fried cream
Replace gluten-free biscuits and flour for the breading with standard products.