{"id":9123,"date":"2021-01-29T08:17:06","date_gmt":"2021-01-29T08:17:06","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9123"},"modified":"2023-04-07T07:55:34","modified_gmt":"2023-04-07T07:55:34","slug":"crema-fritta-senza-glutine-i-dolci-di-carnevale","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/crema-fritta-senza-glutine-i-dolci-di-carnevale\/","title":{"rendered":"Gluten-free fried cream: Carnival sweets"},"content":{"rendered":"<p>Do you know that we are already in the <strong>Carnival <\/strong>period? Pastry shops and bakeries have been swarming with fried desserts for some time now, so here is a recipe <strong>for an excellent gluten-free fried cream<\/strong> (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.<\/p>\n<p>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 <a href=\"http:\/\/unochefpergaia.it\/gluten-free-ricetta-chiacchiere-di-carnevale\/\">Chiacchiere<\/a>, <a href=\"http:\/\/unochefpergaia.it\/ricetta-krafen-senza-glutine\/\">Krapfen<\/a> and this irresistible<strong> Fried Cream<\/strong>, a soft heart encased in crispy breadcrumbs.<\/p>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong>Gluten-free Fried Cream<\/strong><\/span><\/h1>\n<h1 style=\"text-align: center;\"><span style=\"color: #800000;\"><strong><u>30.50g carbohydrates per 100g without icing sugar dusting<\/u><\/strong><\/span><\/h1>\n<h2><span style=\"color: #800000;\"><strong>Ingredients<\/strong><\/span><\/h2>\n<ul>\n<li>500g milk<\/li>\n<li>150g sugar<\/li>\n<li>125g wholemeal rice flour*<\/li>\n<li>50g chopped Le Veneziane coconut biscuits**<\/li>\n<li>50g almond flour*<\/li>\n<li>25g corn starch*<\/li>\n<li>5 eggs<\/li>\n<li>1 vanilla pod<\/li>\n<li>grated rind of 1 lemon<\/li>\n<li>frying oil, icing sugar*, flour**<\/li>\n<\/ul>\n<p>**Ingredients specific for celiacs<\/p>\n<p>*Ingredients whose labels must read \u201cgluten-free\u201d (or, in Italy, present on <a href=\"https:\/\/www.celiachia.it\/dieta-senza-glutine\/il-prontuario-degli-alimenti\/il-prontuario\/\">\u00a0Prontuario AIC<\/a>)<\/p>\n<h2><span style=\"color: #800000;\"><strong>Preparation<\/strong><\/span><\/h2>\n<ol>\n<li>Heat the milk with the vanilla (e.g. an empty pod kept aside) and grated lemon peel. Allow to cool and strain the liquid.<\/li>\n<li>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.<\/li>\n<li>Pour the cream inside a <a href=\"https:\/\/shop.artedolceparma.it\/it-IT\/fascia-in-alluminio-rettangolare-20x30-h-5.aspx\">rectangular steel ring <\/a>\u00a0placed on a sheet of baking paper or in a small square or rectangular baking tin covered with parchment paper and leave to cool.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/02\/IMG_4017Foto-Lorenzo-Moreni.jpg\" rel=\"attachment wp-att-235\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-235 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/02\/IMG_4017Foto-Lorenzo-Moreni.jpg\" alt=\"Uno_chef_per_Gaia_crema_fritta\" width=\"500\" height=\"334\" \/><\/a><br \/>\n4. Once ready, cut it into cubes, dip them first in flour, then in the 2 beaten eggs and finally in the biscuit and almond flour mixture.<\/p>\n<p><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/02\/IMG_4026Foto-Lorenzo-Moreni.jpg\" rel=\"attachment wp-att-236\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-236 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/02\/IMG_4026Foto-Lorenzo-Moreni.jpg\" alt=\"Uno_Chef_per_Gaia_crema_fritta_senza Glutine\" width=\"500\" height=\"334\" \/><\/a><\/p>\n<ol start=\"5\">\n<li>Fry the cubes in hot oil, dry them well with kitchen paper and finish by dusting them with icing sugar.<\/li>\n<\/ol>\n<h2><a href=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/02\/IMG_4075Foto-Lorenzo-Moreni.jpg\" rel=\"attachment wp-att-237\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-237 aligncenter\" src=\"http:\/\/unochefpergaia.it\/wp-content\/uploads\/2016\/02\/IMG_4075Foto-Lorenzo-Moreni.jpg\" alt=\"uno_chef_per_gaia_ricetta_gluten_free_crema_fritta\" width=\"500\" height=\"334\" \/><\/a><\/h2>\n<h3><span style=\"color: #800000;\"><strong>Version with gluten of Fried cream<\/strong><\/span><\/h3>\n<p>Replace gluten-free biscuits and flour for the breading with standard products.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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) [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":7008,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[1453],"tags":[1755,2273,2133,1327,2280,1559],"class_list":["post-9123","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dolci-en","tag-gluten-free-en","tag-gluten-free-carnival-sweets","tag-recipes-with-carb-count","tag-senza-glutine-en","tag-sweets-with-carb-count","tag-vegetariana-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gluten-free fried cream: Carnival sweets - 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