Short of nearly cinnamon gel tartare melon
Desserts from Italy
Custard allarancia crumble with chocolate
Custard allarancia crumble with chocolate
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A dessert to be prepared in advance with the latest oranges of the season: the custard allarancia crumble with chocolate. This cream is a great way to end a meal with a fresh, light sweet without gluten, no dairy, no soy and no flour or to be used, as is traditional, in pies and tarts.
preparation
step 1
Heat up to fire low almond milk with the cinnamon stick and zest darancia. Meanwhile you work in a glass or steel bowl the yolks with the sugar and the locust bean gum.
step 2
As soon as the milk is hot, but has not yet reached a boil, remove the cinnamon stick and pour it slowly and gradually into egg mixture and sugar, stirring well to melt.
step 3
At this point poured the custard base into the saucepan and put back on the heat, bringing the cream to a boil.
step 4
Bake until it has reached the desired density keep in mind that in the fridge solidify the cream a little more.
step 5
Let cool the now cooked cream few minutes and then pour it into a bowl in which it cool completely before storing in the refrigerator.
step 6
When preparing the portions remove the cream from the fridge and add candied fruit and mix well.
step 7
Pour on the bottom of each cup a few tablespoons of cream and store in refrigerator if it passes more than half an hour from when it is eaten.
step 8
Decorated with the crumble just before serving to prevent it soak and a pinch of cinnamon powder.