Tag Archive for: dolci senza glutine

Yoghurt and lemon plumcake

Today’s recipe comes straight from Francesca Morandin, who teaches us how to make a delicate and very, very tasty Yoghurt and lemon plumcake.

All the fragrance of citrus fruits and the lightness of yoghurt for a dessert to be enjoyed at breakfast, snack time, but also as an after-meal treat for those who just don’t want to give up a moment of enjoyment.

If you prefer, you can also turn the large plumcake into single-portion plumcakes to be frozen and have ready in the morning for the little ones’ breakfast or snack: they will certainly never say no to breakfast again. For breakfast, try also Carrot and almond cakes.

Yoghurt and lemon plumcake

41.31g carbohydrates per 100g

Ingredients

  • 200g gluten-free flour mix, brand Petra 5**
  • 200g butter
  • 200g sugar
  • 80g plain yoghurt
  • 90g egg white (approx. 2 egg whites)
  • 20g orange paste (or finely chopped candied orange peel)
  • 1 lemon peel, grated
  • 8g baking powder*
  • 1 vanilla pod
  • 1 pinch of salt

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. In a planetary mixer, whip the butter left at room temperature with the sugar. When the mixture is whipped, add the orange paste (or chopped zest), grated lemon peel, egg white and flour, then mix well; finally add the yoghurt, vanilla pulp, a pinch of salt and baking powder, stirring again until the mixture is smooth and homogeneous.
  2. Pour the mixture into a mould buttered and floured, or lined with parchment paper, or a silicone mould. Bake in a static oven preheated to 175°C for 25-30 minutes.

plumcake-yogurt-e-limone-uno-chef-per-gaia

Version with gluten of Yoghurt and lemon plumcake

Replace the gluten-free Petra 5 flour with 280g wheat flour.

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Panna cotta with berries

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Are you planning a dinner party but still undecided about which dessert to bring to the table? No problem, we took care of it preparing an easy and delicious Panna cotta with berries.

Today we recommend a recipe for a soft dessert that combines the sweetness of cream with the pleasantly tart flavour of berries.
Easy to make and mouth-watering to eat, here’s how to prepare Panna cotta!

You can also watch the video to prepare it step by step with me!

Panna cotta with berries

11.30g carbohydrates per 100g

 

Ingredients for Panna cotta

  • 400g milk
  • 350g fresh cream
  • 80g sugar
  • 15g gelatine sheets* (corresponding to 3 sheets)
  • a bit of vanilla from the pod

Ingredients for the berry sauce

  • 390g berries (blackberries, raspberries and blueberries)
  • 20g agave juice*
  • 15g lemon juice

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Pour the milk and cream into a saucepan, add the sugar and put everything on the heat, stirring occasionally so that the sugar dissolves well.
  2. Separately, soak the gelatine in water to soften it. When the milk is about to come to the boil, remove it from the heat and add the well-drained gelatine, stirring with a whisk.
  3. Let cool and fill moulds of the desired shape, then place them in the refrigerator for a few hours so that the mixture solidifies.

panna-cotta-ai-frutti-di-bosco-blog-uno-chef-per-gaia-ph-chiara-marando

  1. At this point, prepare the berry sauce. You can do this in advance, to save time, or just before serving the cake if you prefer it warm.
    Place the berries in a non-stick pan with the lemon juice and agave juice. Let them cook 5 minutes on high heat until they have released their deep red sauce. Wait until it has cooled down
  2. Remove the Panna cotta from the moulds and place it directly on the serving plate, then decorate it with the sauce.

panna-cotta-ai-frutti-di-bosco-blog-uno-chef-per-gaia-ph-chiara-marando

Version with gluten of Panna cotta with berries

The recipe is naturally gluten-free, so no adaptation is needed for the version with gluten.

Would you like another mouth-watering and easy-to-prepare soft dessert? Try Peach pudding with coconut and mint with no added sugar.

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Strawberry cheesecakes

Spring doesn’t just mean milder air and the awakening of nature, it also means the arrival of juicier fruit that precedes summer delights… in short, it means strawberries and Strawberry cheesecakes.

In fact, remember that strawberries are a very diabetes-friendly fruit, having only 5.3g of carbohydrates per 100g of strawberries. And since they are in season and friendly to our needs, also try Ricotta and strawberry cake.

Let’s get to work now!

Strawberry cheesecakes

22.01g carbohydrates per 100g

Ingredients for the cake

  • 200g gluten-free biscuits**
  • 110g butter
  • 50g Nutella

Ingredients for the mousse

  • 200g strawberries
  • 250g whipping cream
  • 150g cream cheese at room temperature
  • 60g icing sugar*
  • 10g gelatine sheets*
  • 2 tablespoons of milk
  • 1 vanilla pod

Ingredients for the strawberry sauce

  • 250g strawberries

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Place the biscuits with the softened butter in the blender and chop until a rather fine mixture is obtained; complete by adding the Nutella and mixing well with the chopped biscuits.
    Pour the mixture on the bottom of 9 round pastry rings with a diameter of 8cm placed on a tray, levelling well and compacting it with the back of a spoon. Finally, let your bases rest in the refrigerator for half an hour.
  2. Meanwhile, prepare the mousse.
  3. Soak the gelatine in plenty of cold water for at least 10 minutes.
    In a bowl, mix the cheese with the icing sugar with a fork; wash and clean the strawberries, then blend them to a juice and add them to the cheese cream, mixing well.
    In another bowl, whip the cream and add the seeds of the vanilla pod.
    Heat 2 tablespoons of milk in a saucepan without reaching the boil, remove from the heat, add the squeezed gelatine and stir to dissolve it.
  4. When the gelatine mixture has cooled, add it to the cheese cream. Finally, also incorporate the whipped cream and stir gently with a spatula, from the bottom upwards so as not to cause the mixture to go runny. Pour the resulting cream over the biscuit base inside the rings.
    Now put the cheesecakes in the refrigerator for at least 3 hours.
La preparazione delle cheesecake

Cheesecake preparation

  1. Before serving, set aside some strawberries to use as a garnishing and blend the remaining ones to make a sauce.
    Take the cheesecakes out of the refrigerator, remove the rings and top with the strawberry sauce and a sliced or whole strawberry.
  2. This recipe can also be prepared by replacing sugar in the cream with a sweetener of your choice, e.g. 30-40g agave syrup, thus reducing the amount of carbohydrates.
La cheesecake pronta da gustare

The ready-to-eat cheesecakes

Version with gluten of Strawberry cheesecakes

Replace gluten-free biscuits with standard ones; no other adaptation is needed.

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Happy Easter with our Easter small Colombas

Easter is getting close and the traditional dessert par excellence – Colomba – cannot be missing from the table. So, today I am sharing a mouth-watering recipe for making irresistibly soft, gluten-free Easter small Colombas at home.

They will not disappoint you even if they are an easy, smaller version prepared with baking powder instead of the traditional, standard size made with brewer’s yeast that you can bake following the recipe of Colomba Pasquale: whatever decision you make, you are going to have a great dessert.

Easter small Colombas

48.84g carbohydrates per 100g

Ingredients

  • 215g gluten free cake flour mix, brand Molino Dallagiovanna**
  • 200g sugar
  • 125g vanilla yoghurt*
  • 100g chocolate chips*
  • 95g seed oil
  • 3 whole eggs
  • 16g baking powder*
  • 1 pinch of salt
  • grated lemon or orange peel, whole almonds, granulated sugar

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten free” (or, in Italy, present on  Prontuario AIC)

Preparation of gluten free Easter small Colombas

  1. Whisk the eggs with the sugar, then add all the other ingredients while continuing to mix. Once the mixture has become smooth and even, add the chocolate chips or, if you prefer, candied fruit or raisins and pour the mixture into 75-100g Colomba moulds.
  2. Sprinkle the surface with granulated sugar and bake in a static oven preheated to 170°C for about 15-20 minutes.

IMG_6263_foto_Lorenzo_Moreni

Version with gluten of Easter small Colombas

Replace the 215g gluten-free flour with 120g standard flour and 100g potato starch.

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Valentine’s day’s recipes: Lovers’ Sacher cake

Valentine’s Day is arriving to celebrate the feeling of love, to be together and exchange sweet thoughts. And what gift could be more appreciated than a delicious Lovers’ Sacher cake, decorated with fresh raspberries?

The perfect ingredients are all there: irresistible dark chocolate, delicate apricot jam and the intense flavour of raspberries to top it.

The shape chosen, needless to say, is the heart shape.

Try our recipe and give it to someone you love! And if you want more ideas for Valentine’s Day, have a look at these Chocolate sweets with candied violets.

Lovers’ Sacher cake

39.85g carbohydrates per 100g

Ingredients for the cake

  • 150g gluten free flour mix for bread, brand BiAglut**
  • 150g sugar free dark chocolate*
  • 150g butter
  • 150g sugar
  • 5 eggs
  • a bit of vanilla from the pod
  • a pinch of salt

Ingredients for filling and coating

  • 250g raspberry jam without added sugar*
  • 120g apricot jam*
  • 150g sugar free dark chocolate*
  • 50g fresh raspberries
  • 50g fresh cream
  • 30g water

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Melt chocolate and butter in a bain-marie, or in the microwave, stirring so that the two ingredients are perfectly incorporated. Then let the mixture cool.
    Separate the yolks from the egg whites and whip the latter until stiff, adding a pinch of salt; then set them aside. Add sugar to the chocolate mixture and then one egg yolk at a time, stirring with a whisk. Add the sifted flour and vanilla, continuing to mix so that no lumps form.
    Finally, incorporate the beaten egg whites.
  2. Pour the mixture into a heart-shaped cake tin, corresponding to a baking tin about 24cm in diameter, lined with wet and squeezed baking paper so that it adheres well to the walls of the tin; gently beat the tin on a surface to let any air bubbles out and bake in a static oven preheated to 180°C for 35 minutes. Once the necessary time has elapsed, remove the cake from the oven and allow it to cool.
La base della Sacher

Sacher base

  1. Cut the cake in half horizontally. Spread 250g of raspberry jam on the lower half, then cover it with the top half. Pour the apricot jam into a thick-bottomed saucepan together with a little water; put it on the heat and let it melt slightly, then strain it through a fairly thick sieve to obtain a kind of thick, smooth juice.
  2. Use this jam to generously moisten the surface and sides of the chocolate cake.
La copertura con il cioccolato

Chocolate coating

  1. Prepare the chocolate coating by melting the chocolate and cream in a small saucepan over very low heat or in the microwave. Stir well to obtain a smooth and even cream and cover the cake with the help of a smooth-bladed knife.
La decorazione con i lamponi

Decorating with raspberries

  1. Place fresh raspberries around the perimeter of the heart to define it.
La Sacher pronta per essere gustata

Sacher ready to be enjoyed

Version with gluten of Lovers’ Sacher cake

Replace the 150g of gluten-free flour with an equal amount of wheat flour.

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Gluten-free Mini cheesecakes with chocolate and orange

The recipe we are proposing was a real experiment, one of those that not only succeeds perfectly, but can become a must to end a dinner party with a dessert that will conquer the palate: Mini cheesecakes with chocolate and orange.

Beautiful to look at and excellent to eat, these Mini cheesecakes with chocolate and orange are a perfect example of harmony of flavours: the mouth-watering contrast between the chocolate of the base, the cream cheese and the final layer of bitter orange perfectly balances sweetness. The result is a perfect combination that explodes in the mouth.

Can we say that we fell in love? And if you like cheesecakes, also try the strawberry version.

Here’s how to prepare them.

Mini cheesecakes with chocolate and orange

20.26g carbohydrates per 100g

Ingredients for the base

  • 200g biscuits**
  • 110g butter
  • 50g Nutella

Ingredients for the mousse

  • 250g whipping cream
  • 150g spreadable cheese at room temperature
  • 60g icing sugar*
  • 50g chocolate chips*
  • 8g gelatine sheets*
  • 2 tablespoons of milk
  • 1 vanilla pod

Ingredients for the orange topping

  • 150g bitter orange marmalade* 15g Cointreau or orange juice

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

  1. Put the biscuits and butter in the blender and blend everything until you obtain a rather fine mixture. Finally, add Nutella, stirring until all ingredients are mixed well.
  2. Use the mixture to form the bottom of 8 round pastry rings having a diameter of 8cm placed on a tray. Level the base well and compact it with the back of a spoon. Put to rest in the refrigerator for about half an hour.
  3. In the meantime, prepare the mousse.
    Soak the gelatine in cold water for at least 10 minutes.
  4. Put the cheese in a bowl, add the icing sugar and a bit of vanilla from the pod, then mix.
    In another bowl, whip the cream and add other seeds from the vanilla pod.
  5. In a small saucepan, heat the 2 tablespoons of milk without letting it boil, remove it from the heat and add the squeezed gelatine stirring for it to dissolve. When it has cooled, strain it through a sieve and add it to the cream cheese. Fold in the whipped cream gently.
    Add chocolate chips as desired and pour the resulting cream over the biscuit base inside the rings.
    Let the cheesecakes rest for at least 3 hours.
  6. And now the last step.

Uno_Chef_per_Gaia_mini cheesecake al cioccolato e arancia

Place the orange marmalade in a cup and dilute it with 3 tablespoons of Cointreau (or orange juice) to soften it so it can be spread on the cheesecakes.
7. To do so, take them out of the rings, cover the surface with a generous layer of jam and decorate to taste with a slice of orange and a few drops of chocolate.

Version with gluten of Mini cheesecakes with chocolate and orange

Replace gluten free biscuits with standard ones; no other adaptation is needed.

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