Ingredients for 8 baskets:
Short crust pastry
100 g corn flour (fumetto type in Italy)
80 g rice flour
75 g almonds flour
115 g margarine
1 egg
1 tablespoon lactose free milk
lemon juice
Cream
200 g lactose free mascarpone cheese (I buy it in an organic shop)
5 tablespoons unsweetened natural yogurt
50 g icing fruit sugar (it means fruit sugar blended in the blender up icing)
1 teaspoon vanilla powder
some drops rum extract
350 g blackberries, blueberries and strawberries
Preparation:
I sift the flours and the icing fruit sugar in a bowl and I stir almonds flour also.
I combine the margarine with my fingers up the dough is nubby.
Then I add the egg and the milk and I stir all with a cake slice.
So I knead it by hand up softening.
I wrap it with plastic wrap and I let it stand in the frige for 30 minutes.
Then I roll the dough and I cut with round cookies -cutters some circles of pastry.
I put them on a silicone muffins moulds.
I cover the baskets with aluminum foil so to let not burn in the bottom and I bake for 15 minutes at 180°.
After that, they are making a little bit golden, so I remove the foil and I finish cooking for other five minutes.
Meanwhile the baskets are cooling down out of the oven, I start preparing the cream.
I whisk the mascarpone cheese with yogurt and the fruit sugar for 10 minutes up becoming a cream.
I add the rum extract and the vanilla powder and I stir well.
I fill the short- pastry baskets with this cream and I garnish with fruit, washed and dried well and last a sprinkle of icing fruit sugar.
They are so nice ...even home-made.
The flavour of rum in the cream make these baskets so tasty and delicious.That's amazing.
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