The gluten-free custard and ricotta tart is a delicate sweet and very good that everyone really likes, you can create a thousand variations and bring a quick and fresh dessert to the table.
Family💚 I am particularly attached to this type of dessert, since I was a child, always preferring chocolate custard! This tart is the one I always chose when going to the oven to buy bread and reproduce it without gluten, it was a great joy!
Among other things, it is so delicate that I had made a similar tart for Marco's first birthday!
The shortcrust pastry is infallible => here are the instructions for making a rolled tart
In this recipe there is only one variant: I put brown sugar instead of granulated sugar.
The Strips of chicken I'm a second dish of meat, greedy! Variant Chicken with lemon. It is about Chicken breast sliced in small strips precisely "rags"Cooked in the pan with very few ingredients: water, herbs or spices of your choice and a pinch of Flour; that they will form a succulent cream that wraps the strips of chicken making them very soft, creamy, and incredibly tasty! Ready on the table in 7 minutes!
For the quick and easy preparation, you can use the whole chicken breast to cut, the slices or buy directly some strips of chicken. The result it does not change!
It's about a extremely versatile recipe and that you can realize in a thousand variations! You can use water + spices or herbs aromatic of your choice : turmeric, chopped rosemary, paprika, curry . Or when using the broth instead of water! As well as, you can use the potato starch instead of flour to make your shredded chicken too gluten free!
Perfect among the Second courses saves dinner or lunch! to combine with a tasty Purée or Polenta! When time is running out but you don't want to give up a delicious dish that even children love!
Discover also the:
Chicken curry (the original recipe with step-by-step photos to make it creamy and delicious)
Recipe Chicken strips
Quantity for 2 people
300 gr of chicken breast
1 tablespoon of extra virgin olive oil
1 tablespoon and a half of flour (or potato starch or cornstarch)
a level ladle of water or vegetable broth + 1 teaspoon of turmeric or curry or finely chopped rosemary or other herbs or spices of your choice
How to make Straccetti
First of all, slice the strips of the size of 4 – 5 cm
Then in a large pan mix together oil, 1 tablespoon of flour, a ladle of broth or water with spices of your choice, I put a little turmeric:
Finally, flour the strips with the remaining flour.
Then place the pan on the fire for half a minute, always turning, immediately pour the strips and over low heat swirl, you will see that they will cook slowly and a cream will congeal.
If you see that it is too thick, add 1- 2 teaspoons of water. Time 4 – 5 minutes and they will be ready and very soft, stir in a pan adding salt and pepper if you like.
There English soup it's a spoon dessert exquisite and easy, typical of the Italian cuisine, in particular ofEmilia Romagna and central Italy. It is accomplished with a base of sponge cake or savoiardi biscuits, first wet in the liqueur Alchermes from Red and then assembled in layers with Custard vanilla and chocolate alternate! Fresh, creamy, with a unique taste! You want prepare it at home in a few steps? Here is for you English soup recipe accompanied by all Tricks And Advice with step by step photo to make a English soupperfect! In terms of consistency and of taste, as that of the best pastry shops just like the beloved Tiramisu!
Like any traditional recipe they exist different versions and many small ones regional variants! What I give you today is there Original recipe from the English soup taken from my Italian pastry manual
It's about a very easy preparation And very fast. For the base I chose Sponge cake but you can also use savoiardi biscuits. There Custard is made in 5 minutes with my super fast method and you can divide it in half and in one part add the chocolate! The time that the bases cool down and your trifle is ready to be assembled! You can choose one single pan, or small single portions as in my case; nothing changes, the procedure is identical!
Perfect like dessert at the end of the meal, for a Sunday with family, lunches, dinners And special occasions as Christmas, New Year's, Father's Day; ideal when you have guests, you can realize well in advance, Keep refrigerated and freeze!
Zeppole (soft and without grease with custard, according to the original recipe!)
English soup recipe
Quantity for 4 – 6 people
For the sponge cake (which you can replace with 600 gr of Savoiardi):
3 large whole eggs
3 large egg yolks
160 grams of granulated sugar
70 grams of flour. 00
95 gr of potato starch
grated zest of 1 lemon
1 sachet of vanilla (or extract)
1 pinch of salt
For the vanilla and cocoa custard
400 gr of fresh whole milk
100 g of fresh liquid cream (which you can replace with 80 g of milk)
6 very fresh medium yolks
150 grams of sugar
30 grams of flour '00
20 gr of potato starch
75 gr of dark chocolate
100 gr of Alchermes liqueur
3 – 4 tablespoons of cocoa powder
How to make the English soup
First of all prepare the base following the recipe you find in SPONGE CAKE
If you want to make the dessert even faster, use ladyfingers. In this case, however, you will have to lengthen the bath with 100 grams of water and soak them front and back as you do for tiramisu.
Then prepare the cream:
First of all, whisk the egg yolks with sugar and vanilla with an electric mixer for 3 minutes until the mixture is very swollen and frothy. Then add the starch and flour while continuing to whip. The mixture must be velvety. Separately, heat the milk. When it comes to a boil, pour over the whipped eggs. Lower the heat slightly. Only when the milk pierces the eggs, quickly turn the cream and turn off the heat at the same time. To see the step-by-step photos look in CUSTARD CREAM
Finally divide the composed in half (1 tablespoon less cream in the part intended for chocolate)
Transfer the white part to a bowl, cover with cling film and leave aside to cool.
Then on the other side add the chocolate bar reduced to flakes, stir constantly with a hand whisk, if it is too thick add 1 tablespoon of milk.
Then also transfer the other cream into a bowl, cover with cling film and leave at room temperature.
Let the bases cool perfectly before assembling your English soup
First of all, decide whether to assemble in a single pan or cup or cups.
Then arrange the sponge cake cut transversely to a thickness of 1 cm on the base, filling all the gaps.
then add a few tablespoons of syrup previously diluted with 4 tablespoons of cold water:
Finally add a layer of vanilla custard, then a new layer of sponge cake, alchermes and then a layer of chocolate cream. repeat the operation until you reach the edge of your pan or glass.
In my case came two layers of two chocolate cream:
Finally, place in the fridge for 1 hour then sprinkle with cocoa
Yours is ready English soup!
Serve cold and keep in the fridge for up to 2 days, then I recommend you freeze it!
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