Servings:
4
Prep time:
35
Cooking time:
15
INGREDIENTS
- - 350 g of walnuts
- - 1 pomegranate
- - 100 g of white flour
- - 50 grams of rice flour
- - 4 tablespoons of sugar
- - 2 tablespoons of acacia honey
- - 1 tablespoon cornstarch
- - 1 teaspoon orange zest
- - 350 ml of milk
- - 150 ml of whipping cream
- - Vin santo
- - rice oil
- - cinnamon
INSTRUCTIONS
- Mix the flour with rice flour, 2 tablespoons of rice oil, a pinch of salt and vin santo required to form a homogeneous mixture. Cover and let rest in the fridge for about 40 minutes.
- Toast the walnuts in a thick-bottomed frying pan for a few minutes; let cool and chop finely.
- Dissolve in a small saucepan 2 tablespoons of rice flour and a tablespoon of cornstarch with a little milk and then add the tip of a teaspoon of cinnamon. Boil the remaining milk with the sugar and orange zest, then gradually join it to the mixture and cinnamon, stirring constantly, cook over low heat until the first signs of a boil. Let it cool.
- Whisk the cream made with half the walnuts and then mix it gently mounted; preserved the mousse in the fridge.
- Roll out thinly the rested dough. Cut out 4 rounds of 12 cm in diameter, prink and roll it in a baking tray lined with baking paper. Helping possibly with a knurled wheel cutter, drawn from the rest of the dough a series of small triangles. Prick these, arrange them in the same pan and bake everything slowly at 200 ° C for 10 minutes.
- Brush with a thin layer of just warmed up honey the rounds and the triangles left to cool, then sprinkle with the remaining nuts.
- Lay down the rounds in the little dishes, cover with a ring of cream with walnuts, helping with a pastry bag (the bead of cream shall leave a free outer edge about an inch and a central space as wide as a coffee cup).
- Shell the pomegranate and stuffed the center of the ring with the red beans, tuck into the cream the triangles of crispy noodles and serve. Avoid to stuff too much in advance the pomegranate dessert: this will keep the pasta crisper.
