Brioche With Gluten Free Ice Cream, Without Leavening with Ricotta in the Dough – Gordon Ramsay’s version

Brioche With Gluten Free Ice Cream, Without Leavening with Ricotta in the Dough

Quick brioches with yeast-free and gluten-free ice cream, you prepare them in a short time, they are soft and fragrant and can accommodate your favorite filling inside the ice cream or spreadable cream!

With these doses you will get approx 8 brioches.

Family💚 is not the original brioche with tuppo, but it is an excellent alternative to quickly have a fresh and super-greedy dessert!

Even if the dough is not the original one, aesthetically it can be nice to reproduce its appearance! Just divide the dough by weighing the balls, the 90 gr base, the 15 gr “tuppo”.

The dough is very soft but with a very light dusting of the mix, you can get smooth balls with your hands, form a small dimple on the top with your thumb and place the smaller round ball on it.

There brushed with milk it will ensure you a beautiful golden color as well as seal the brioche!

As soon as they are taken out of the oven, cover the brioches with one tea towel cleaned up so that their own moisture keeps them soft.

Once cold, you can cut them, fill them with ice cream and consume them immediately, or keep them empty in a bag for food tightly closed and refill at the moment of consumption.

If the brioche hardens a bit (it depends on what flour you use and also on how it is cooked) you can lightly pass it in the microwave, but without letting it overheat and then cut it and fill it with ice cream or spreads.

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