Fresco, leggero e fruttato, il frozen yogurt alle nettarine è il dessert perfetto per l’estate. Cremoso come un gelato ma più delicato e genuino, unisce la dolcezza succosa delle nettarine alla piacevole acidità dello yogurt. Ho deciso di proportelo in due versioni: in semisfera, elegante e scenografica, oppure in coppa, semplice e pratica.
→ Qui trovi la ricetta completa: https://www.lacassataceliaca.it/frozen-yogurt-alle-nettarine-due-modi-per-gustarlo/
→ Prova anche queste fresche ricette: https://youtube.com/playlist?list=PLqpYyC3erGtRJnwWpKdWvsRyUaC88-UYZ&si=C-5UVLpUbrgPZ8iY
→ Se vuoi preparare il latte condensato in casa, guarda questo video: https://youtu.be/oNjL0iqe3GY
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→ Qui trovate il mio ultimo libro “I miei dolci senza glutine”, 99 ricette senza mix commerciali:
https://amzn.to/47Wq1HJ
Troverete 3 versioni:
Kindle: https://amzn.to/3EOd0m1
Libro cartaceo a colori: https://amzn.to/3sTqR85
Libro cartaceo con copertina a colori e interno in bianco e nero: https://amzn.to/3EFBkXm
→ Qui trovate il libro tradotto in francese “Mes recettes sucrées sans gluten”: https://amzn.to/458GZ2Q
→ Qui trovate il mio libro “30 ricette di pasta senza glutine de La Cassata Celiaca” : https://amzn.to/45Sn8pP
→ Se la ricetta vi è piaciuta, lasciate un “mi piace” ne sarei felice.
→ Se vi fa piacere potete iscrivervi al mio canale YouTube e attivare la campanella delle notifiche, è gratuito.
→ ISCRIVETEVI AL CANALE: https://www.youtube.com/channel/UCm998hmz18PknkYluIwwKkA?sub_confirmation=1
(se acquistate un prodotto tramite il link affiliato di Amazon mi darete un piccolo, ma importante, supporto. Amazon mi riconosce una piccola percentuale sugli acquisti che farete ma per voi è gratuito)
Materiali usati per questo video:
PC: https://amzn.to/3MYJ9fd
Canon EOS 250D: https://amzn.to/3Riarjw
Obiettivo Canon 50mm fisso: https://amzn.to/3uw2MVR
Treppiede: https://amzn.to/47Ne8Ty
Stampo in silicone a semisfera: https://amzn.to/478nuwb
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Ingredienti per 6 semisfere, oppure 4 semisfere e 2 coppe, oppure 4 coppe:
200 g yogurt greco
50 g latte condensato (per me fatto in casa)
200 g panna zuccherata
3 pesche nettarine
succo di 1/2 limone
1 cucchiaio di zucchero
100 g cioccolato fondente (certificato gluten free)
20 g olio di semi
granella di pistacchi
foglie di menta
I’m serving it as a half-sphere and also in a cup. I’m talking about the nectarine frozen yogurt that I’ll be making today. It’s super easy, very fresh and indulgent, in two versions for pastry-style and gelato-style. Follow me in the kitchen and let’s see how it’s made. [Music] I started by preparing two nectarines. I cut them into small cubes. They were quite ripe. Meanwhile, let me remind you of my book *I miei dolci senza glutine*, 99 gluten-free recipes without commercial mixes, available on Amazon. You can find it in Kindle version, color print, and printed book with color cover and black-and-white photos inside. But let’s get back. After cutting the nectarines into cubes, I put them in a pan, added lemon juice, a little sugar which you can replace with erythritol, stirred and cooked them for about 5 minutes over high heat until the liquid evaporated and they began to caramelize slightly, becoming translucent and beautifully shiny. At that point, I transferred them to a container and let them cool. Then I prepared the main mixture. In a bowl, I mixed Greek yogurt with condensed milk. This condensed milk is homemade. I’ll put the link to a recipe in the description box where I also show how to make condensed milk. If you don’t want to make it yourself, you can buy it. I quickly whisked it, then in another bowl I whipped the cream. This is sweetened cream like Hoplà. You can use fresh cream to which you should add a tablespoon of powdered sugar. When it reaches this consistency, well whipped but not overwhipped, I folded in the yogurt-condensed milk mixture with a spatula and mixed everything well. With this mixture, you have two choices. Either make the half-spheres. This is a silicone mold. I’ll put the exact dimensions in the description. With this quantity, you should easily get six half-spheres, maybe a little more, or you can serve it directly in cups. The half-sphere version is easier to handle because it’s easier to store, takes up less space, and can be finished later. So I prepared, as a demonstration, only 4 half-spheres and 2 nice cups. I poured some mixture into the silicone mold, smoothed it with a spoon to fill the mold completely and created a small cavity. I put some of the cooled nectarine cubes inside. There should be a heart of peaches covered with frozen yogurt. That’s the idea. Once the cavities were filled, I covered them with more frozen yogurt mixture, smoothed the surface as much as possible, and put the mold in the freezer for at least 4 hours. I actually prepared it the day before, but it must be fully frozen to remove it from the silicone mold perfectly. For the way I decorated it, it needs to be completely frozen. Or, as I said, there’s the cup version. I put the remaining mixture into a piping bag, no nozzle needed, and layered it in two cups or glasses like this, alternating frozen yogurt and nectarines. The more layers, the more beautiful the cups look. Choose cup sizes according to your glasses. I chose two fairly large glasses, so this dessert is really filling and generous. That’s it. [Music] Once layered, I covered the cups with plastic wrap and froze them. I also did this the day before. The cup version needs less freezing because we don’t unmold anything; the dessert stays in the glass, just needs to firm up slightly. So 2 hours should be enough. Once frozen, I focused on decoration, which is completely optional. I chopped 100 g of dark chocolate, put it in a bowl, melted it in the microwave until smooth. I took a small part, poured it into a piping bag with a tiny hole, and created chocolate strips on acetate. I made extra for safety. The rest can be melted again or eaten as is—nothing is wasted. [Music] I refrigerated the acetate strips to let the chocolate set. I poured the remaining chocolate into the bowl with the rest, added a little neutral vegetable oil to make it smoother and less hard. Then I prepared a nectarine for decoration: slices for the cups, small cubes for the half-spheres. To prevent the fruit from wilting, I brushed both slices and cubes with honey. You can also use neutral gelatin. Then I finished the preparation: removed the half-spheres from the freezer, unmolded them easily, placed them on a rack, poured melted chocolate on half of each, and decorated with cubes, pistachios, and mint. Refrigerate 20-30 minutes before serving. For the cups, I added lightly sweetened whipped cream, peach slices, pistachios, chocolate sticks, and mint. Freeze 20-30 minutes. Serve fresh. Leave a like if you enjoyed it and subscribe for more gluten-free recipes. Thanks for watching!
1 Comment
Lo farò a fine settimana
Bravissima