How Many Calories In A Bowl Of Porridge

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Questo dessert al bicchiere l'ho preparato per un’occasione speciale,ma non programmata,quindi e stato inventato al momento lì per lì,e visto il successo riscosso ho deciso di condividerlo con tutti voi.La particolarità di questo dessert, sta proprio nel cuore dove vi e nascosto,oltre ad un biscotto al cioccolato senza farina, e della crema pasticcera montata, un piccolo parfait al caffè,il tutto ricoperto da una soffice chantilly al mascarpone,leggermente spolverata di cacao e per completare uno spiedino di piccoli begnets alla crema.In accompagnamento ho abbinato in un bicchierino più piccolo con dello zabaione con un fiocchetto di meringa e un biscottino friabile.Aggiungo che eccezion fatta per lo spiedino di begnets per il resto, il dessert non contiene glutine quindi è anche adatto per persone celiache.

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carrot cake vanilla sauce and scoop of chantilly accompagato by maron glace

Il dessert che vi presento oggi è davvero ottimo,ma sopratutto semplice,davvero alla portata di tutti,inoltre ha un apporto calorico molto basso visto che non contiene neanche un grammo di burro.

Ingredienti:
per il tortino
30g turlo
65g zucchero
60g farina di mandorle (se non l'avete passate le mandorle al mixer)
2 carote
30g farina
110g albumi
1 cucchiaino di rhum

per la salsa vaniglia
250 ml latte
4 torli
60 g zucchero
1 bacca di vaniglia(meglio where Madagascar)

the scoop of marron glace marron glace 150g

1 teaspoon of rum to the custard



20% 80% cream custard Custard



500g milk 200g sugar 4 Turli

120g flour Vanilla


For the carrot cake:
Beat the egg yolks with 30g sugar until it will be very foamy, I recommend using eggs at room temperature, mounted in half the time, at this point, add flour almonds mixed with 115 g of finely grated carrots, I would recommend grate at the time because they tend to oxidize very quickly, add the rum and also the well-sifted flour, mix all with gentle movements from the top down.
Whip the egg whites with the remaining sugar and a few drops of lemon juice, I recommend not mount them too hard to do otherwise, then incorporate the other compound, with the risk of disassembly, as you may have noticed I have not used in this recipe yeast, because the accumulated air from the assembly of the eggs I create natural leavening effect.
Now pour the mixture into molds preimburrati and bake at 175 ° for about 30 min.

During this time the cake bakes, prepare the vanilla sauce Boil the milk and vanilla that will be poured over beaten egg yolks with the sugar, stir over heat and start again when you return to 82 ° remove from fire, (for those who did not sail the thermometer when the spoon), if you live in the mountains the temperature of coagulation of the egg increases until reaching 92 degrees in places around 2000mt. slm
Repeat the same for the custard, the only difference being that in addition to the yolks the sugar is added to flour.
Once cool mix with the whipped cream. For the dumplings

maron glace:
put in a blender with the maron glace rum blend well and refrigerate for several hours. Serve
by a drop with the vanilla sauce, Lie down on the cake, and accompanied with a few tufts of whipped cream and scoop of maron glace decorated with a little ' ciok sauce, a sprinkle of powdered sugar and diagonal good appetite.