Cups with cream and fruit, a light yet delicious recipe, also gluten-free and lactose-free. The custard is made with almond milk, one egg yolk, and a tablespoon of sugar. If you want to try a richer and less light version, prepare the custard with almond milk. These cups can be enjoyed as a snack or for breakfast by adding a protein source. For lovers of quick desserts, I recommend trying the mascarpone chantilly with berries or a lighter recipe like the light coffee pudding.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 cup cups gluten-free almond milk
- 1 tbsp sugar
- 1/8 cup cups gluten-free cornstarch
- 1 vanilla pod
- 1 egg yolk
- 12 gluten-free plain biscuits (gluten-free)
- to taste fresh fruit
Tools
- 6 Glasses
- 3 Bowls
- 1 Pot
Procedure
Heat the almond milk with the vanilla.
Meanwhile, mix the yolk with cornstarch and coconut sugar.
Pour the hot almond milk into the egg and sugar mixture.
Mix well and bring to the stove.
Cook until thick, then transfer to a clean container, cover with cling film in contact, and let cool.
Wash and clean the fruit, cut it into not too small pieces.
Place the plain biscuits at the bottom of 6 glasses or cups.
Add a tablespoon of cream, a tablespoon of fruit, and add more biscuits.
Cover with cream and then decorate with fruit.
Store in the fridge until ready to serve.
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ATTENTION: refer to the Italian Celiac Association manual and read the ingredients carefully to ensure they do not contain gluten contamination
Tips
They can be stored in the refrigerator for 3 days
They can be stored in the refrigerator for 3 days
They can be stored in the refrigerator for 3 days
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