Servings:
4
Prep time:
25
Cooking time:
15
INGREDIENTS
- - 300 ml of milk
- - 200 ml of coffee
- - 100 g of white chocolate
- - 50 g of pistachios
- - 3 spoons of sugar
- - 3 spoons of white flour
- - 2 spoons of rice flour
- - 3 spoons of rice oil
- - 1 teaspoon of agar agar
- - 1 teaspoon of orange peel
- - ½ teaspoon of baking powder
- - salt
INSTRUCTIONS
- Pour the still hot coffee in a pan and dissolve a spoon of sugar.
Dissolve also less than half of the agar agar teaspoon in little water until you form a cream, then mix it with the coffee and at cook it at low fire for a couple of minutes. Pour the cream in 4 transparent glasses and place it in the fridge to coagulate. - Mix the remaining agar agar with a little bit of cold milk; boil the remaining milk, then add the agar agar and cook at low fire for about 2 minutes. Remove it from the heat and after a couple of minutes, add the chocolate pieces, mixing until it is completely melted. Once at room temperature, pour this cream in the glasses with a coffee based already consolidated and put it again the fridge for at least one hour.
- Whisk the pistachios reducing them to dust and then mix them with the orange peel, 2 spoons of sugar, the rice flour and the white flour, the sifted baking powder and a pinch of salt.
- Knead the pistachio compound with sufficient oil and water in order to obtain a soft dough
