Cucurucho de frutas rojas, crema y chocolate

Cone with red berries, cream and chocolate

cucurucho de frutas rojas y crema sin lácteos
 
Cone with red berries and cream dairy free
 

Otro de mis postres sin lácteos, quién lo diría ¿no? El cucurucho está preparado con hoja de brick, pero es mejor utilizar un cucurucho de los de helado, ya que la hoja de brick suele ser muy salada y contrasta demasiado con el resto de los ingredientes que son dulces y ácidos. La crema está preparada con bebida de almendras y un poco de leche de coco. Al fondo del cucurucho hay chocolate derretido. Dulce tentación que se come con los ojos.

Another of my desserts without dairy, who would have thought! The cone is made ​​with brick sheet, but it is better to use a cone of ice cream because the brick leaf is usually too salty and contrasts too much with the rest of the ingredients that are sweet and sour. The cream is made ​​with almond drink and some coconut milk. Inside the cone there is some melted chocolate. Sweet temptation that feed your eyes.

 

 

Receta

Ingredientes:
(Para cuatro personas)

    4 hojas de brick
    Una yema de huevo
    1 taza de bebida de almendras
    2 cucharadas soperas de leche de coco
    1 cucharada sopera de azúcar glas
    1 cucharadita de té de vainilla en polvo
    1 cucharada de harina fina de maíz
    Dos onzas de chocolate
    Unas fresas
    Unas frambuesas

Ver la receta en LibredeLacteos.com

 

Recipe

Ingredients:
(For four persons)

    4 fine pastry sheets
    One egg yolk
    1 cup almond drink
    2 Tbsp coconut milk
    1 Tbsp icing sugar
    1 teaspoon vanilla powder
    1 Tbsp corn fine flour
    Two ounces of chocolate
    Some strawberries
    Some raspberries

Directions:

  1. Prepare four cones with fine pastry sheets and brown in the oven. If you use ice cream cones that are ready to use, of course this step is not necessary.
  2. Once the cones are cooled place them in a glass to keep them upright.
  3. Heat a few pieces of chocolate in a double boiler until melted. Fill the bottom of the cone with some melted chocolate.
  4. Prepare the cream in a saucepan by heating the almond drink with coconut milk, a tablespoon of sugar and a teaspoon of vanilla. Dissolve a tablespoon of corn fine flour in a little cold almond milk. When the almond drink is near boiling, remove from heat and add the dissolved corn flour and a yolk immediately, stirring constantly so the egg do not curdle in block. When everything is very well mixed return the saucepan and heat again over medium heat stirring constantly. When it is thickened remove the cream from heat.
  5. Fill the cornets with the cream, wait to cool and add the berries on top.


 

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