I buy quality food from local market as often as possible; therefore I try to never waste any food. In my previous Sabayon recipe I didn’t use the egg white. Now, with this delicious gluten free and dairy free chestnut dessert I make a good use of it.
- 4 egg white
- 3 tablespoon of unsweetened chestnut purée
- ½ cup of brown sugar
- In a large bowl whisk the egg whites with a pinch of salt until they form stiff peaks.
- Add delicately the chestnut purée and the sugar to the egg whites and blend it delicately with a wooden spoon.
- Bake the preparation into a preheated 350°F for 30 minutes.
It’s simple, quick and it enables me to use the white eggs I didn’t use for my Sabayon.
Another dessert gluten-free and dairy-free! The only thing is you cannot prepare it in advance. You’ll have to eat it right after you’ve made it. But believe me, it is worth it…
I like to set all the ingredients on the kitchen table, so that after the main course, it won’t take too long to do it.
Ingredients (serves two)
- 4 eggs
- 70 grammes of sugar
- 3 tablespoons of Cointreau (or another alcohol made with orange)
- One orange.
Peel the orange and cut it into little pieces and place them in four little bowls.
Separate the egg yolk from the white and put the yolks into a large bowl. This recipe won’t need the white of the eggs and you can save them for another one.
Add the sugar to the bowl and blend gently. Add two tablespoons of water.
Now, put some water in a pot. It is not necessary to fill the pot. Heat it until the water boils. Put the bowl on the pot. Mix the contents with a hand mixer until it becomes white, then add the Cointreau.
You can serve the preparation in little bowls with pieces of orange.
Enjoy & let me know what you think!
This is one of my favorite desserts. It contains no gluten and no dairy productat all and thanks to the lemon it alkalinizes your body.
- 1 silky tofu (14 ounce)
- 3,5 once of sugar
- 2 lemons
- 15 drops of lemon of essential oils
Squeeze the juice of the lemon in a pot; add the sugar then over medium heat. Wait until the mixture caramelizes.
Put the silky tofu in a blender and blend during 5 minutes. Then, add the caramel then the essential oil. Blend for 30 seconds.
Put the mixture into little cup and store them in the fridge for eight hours.