Lenticchielle Cake

Name: Lenticchielle Cake
Prep time: 60 min
Yield: 8
Cuisine: Italia
Ingredients: null Saffron bavarois; 80 g Lactose-free butter; 165 g Dark chocolate; null Chocolate cream; 6 g Gelatin; 140 g Lactose-free milk; 150 g Lactose-free milk; 200 g Lenticchielle; 140 g Fresh lactose-free cream; 200 mL Fresh lactose-free cream; g For the base; a handful Saffron threads; 3 units Egg yolk; 55 g Egg yolk; 28 g Sugar; 50 g Sugar

@sweetceliacworld

Category: Desserts

Lenticchielle are very special and unique lentil cookies, here enriched with a very delicate saffron bavarois!

Difficulty: Medium

Cooking time: 0 minCooking: 0 min

Preparation time: 60 minPreparation: 60 min

Country: Italia

sweetceliacworld@sweetceliacworld

Ingredients

No. Servings

Saffron bavarois
Lactose-free butter80g
Dark chocolate165g
Chocolate cream
Gelatin6g
Lactose-free milk140g
Lactose-free milk150g
Lenticchielle200g
Fresh lactose-free cream140g
Fresh lactose-free cream200mL
For the base
Saffron threadsa handful
Egg yolk3units
Egg yolk55g
Sugar28g
Sugar50g

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 11
Base: grind the lenticchielle into a coarse powder and mix with melted butter. Place in the fridge to set in the mold
STEP 2 OF 11
Cream: bring milk and cream to a boil
STEP 3 OF 11
In a bowl, combine egg yolks and sugar with a hand whisk
STEP 4 OF 11
Add to the previous mixture and heat to 85°C
STEP 5 OF 11
Chop the chocolate into pieces, add and mix until smooth. Cool and solidify over the lenticchielle
STEP 6 OF 11
Bavarois: whip sugar and eggs. Separately, heat and bring the milk to a boil
STEP 7 OF 11
Add the mixture to the milk and heat to 85°C
STEP 8 OF 11
Add the saffron, previously soaked for 1 hour in a little water
STEP 9 OF 11
Add the previously soaked gelatin.
STEP 10 OF 11
Cool by immersing in a bowl with ice. Whip the cream and gently fold in
STEP 11 OF 11
Finish assembling the dessert

General Information

Origin

Italia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Preparation

STEP 1 OF 11

Base: grind the lenticchielle into a coarse powder and mix with melted butter. Place in the fridge to set in the mold

STEP 2 OF 11

Cream: bring milk and cream to a boil

STEP 3 OF 11

In a bowl, combine egg yolks and sugar with a hand whisk

STEP 4 OF 11

Add to the previous mixture and heat to 85°C

STEP 5 OF 11

Chop the chocolate into pieces, add and mix until smooth. Cool and solidify over the lenticchielle

STEP 6 OF 11

Bavarois: whip sugar and eggs. Separately, heat and bring the milk to a boil

STEP 7 OF 11

Add the mixture to the milk and heat to 85°C

STEP 8 OF 11

Add the saffron, previously soaked for 1 hour in a little water

STEP 9 OF 11

Add the previously soaked gelatin.

STEP 10 OF 11

Cool by immersing in a bowl with ice. Whip the cream and gently fold in

STEP 11 OF 11

Finish assembling the dessert

Analysis

Attention

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)	336.53
Carbohydrates (g)	20.34
of which Sugars (g)	13.53
Fat (g)	23.76
of which Saturates (g)	12.15
Protein (g)	10.3
Fiber (g)	2.68
Sale (g)	0.05