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Ingredients
For the crust
The recipe is here. You will need about 80-100 g of dough in order to make 2 tart shells. of about 15 cm. The quantities vary according to the thickness you prefer for the single shells.
For the hazelnut cream
200 ml almond milk
a pinch of whole sea salt
2 tablespoons hazelnut butter
1 teaspoon [...]
Posted in: autumn, baking, breakfast and brunch, desserts, tarts and pies, tea time, winter
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Ingredients
For the pannacotta
350 ml fresh almond milk
150 ml almond cream (or other vegetable cream, preferably rice based cream)
3 tablespoons agave syrup
a pinch of vanilla powder
2 1/2 teaspoons agar agar powder
For the cacao and carob sauce
2 teaspoons cacao powder
4 teaspoons carob powder
2 teaspoons tahin
4 teaspoons agave syrup
3 teaspoons raw almond cream
9 teaspoons almond milk
To complete
2-3 fresh [...]
Posted in: autumn, chocolate, desserts, fruits, gluten-free
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This is my own adaptation of a typical Sicilian dessert, called ‘gelo di melone’, a very unique combination of flavours, that is, jasmine flowers and watermelon… something you will definitely be able to taste if visiting Sicily in summer. Since there’s plenty of watermelons around at the moment, I thought it was time to try my version [...]
Posted in: cooked
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One of my favourite ingredients is agar, also known as kanten, an excellent vegetarian substitute for gelatine. This natural gelling agent is obtained from algae or seaweeds (but it doesn’t taste as such, which is certainly a plus!) and can be used instead of ordinary gelatine of animal origin. I use a lot of agar: [...]
Posted in: autumn, chocolate, desserts, fruits, gluten-free, summer, sweet
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VERSIONE ITALIANA