https://unochefpergaia.it/wp-content/uploads/2016/05/IMG_8698_Foto-Chiara-Marando.jpg 400 600 Ilaria Bertinelli http://unochefpergaia.it/wp-content/uploads/2023/05/Uno-Chef-Per-Gaia-2023.png Ilaria Bertinelli2016-05-17 07:09:262023-04-08 17:31:19From Sardinia, Cardinali muffins
Well, here we are with gluten-free Cardinali muffins… beautiful to look at, but especially delicious to eat.
Preparing them was a great fun because I needed someone from Sardinia who could teach me how to make the “real stuff”, so I invited my friend Maria Elena for a full immersion in Sardinian cuisine. So, together with Cardinali, we also prepared Culurgiones ravioli: amazing!
But let’s focus on the dessert now and find out what we need to prepare it!
Gluten free Cardinali muffins
63.18g carbohydrates per 100g
- 200g gluten-free cake flour mix, brand Molino Dallagiovanna**
- 200g sugar
- 2 eggs
- 90g milk
- 75g seed oil
- 8g baking powder*
- 1 lemon peel, grated
- icing sugar*
Ingredients for the pastry cream and to complete
- 250g milk
- 50g sugar
- 2 egg yolks
- 35g potato starch*
- 1 whole lemon peel
- alkermes liqueur* or raspberry juice with a few drops of red colouring*
**Ingredients specific for celiacs
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Separate the egg yolks from the egg whites and whip the latter until stiff.
- Whisk the egg yolks together with the sugar until the mixture is light and fluffy. Add the grated lemon zest, oil and flour, alternating with milk until all ingredients are well incorporated. Finally, add the sifted baking powder and lastly the egg whites.
- Place 3-4 cm diameter ramekins inside silicone moulds, or aluminium ramekins, so that they do not get deformed during baking filling ¾ of the ramekins.
Bake at 180°C for 15 to 20 minutes until golden brown; let cool.
- Meanwhile, prepare the cream. Heat the milk with the lemon peel. Beat the egg yolks with the sugar, add the flour and mix well. Pour the lukewarm milk into the freshly prepared mixture and mix until smooth. Place everything on the heat and let it simmer, stirring with a whisk until the cream has thickened. Remove it from the heat and let it cool covered with cling film.
- And now assemble the cake.
- Holding a small knife at an angle, cut a cone and remove it whole from the sweets. Using a teaspoon, moisten the freshly hollowed-out inside with alkermes or red juice and do the same with the cones, dipping them in the coloured liquid until they are completely red.
- Pour the cream into the holes you have drilled in the cakes and sprinkle with icing sugar. Finally, cover all the sweets with the cap, i.e. with the cones turned upside down with the tip facing upwards. Place them in the refrigerator and let them rest for a few hours to allow the cream to harden well.
Version with gluten of Cardinali muffins
Replace Molino Dallagiovanna gluten-free flour with standard flour and reduce the amount of milk for the dough to 75g instead of 90g.