Today I'm in the mood for sweetness, so I thought about preparing a delicious milk and honey cream, embellished with vanilla seeds! The cream will be perfect not only for filling sponge cake, cream puffs and cannoncini, but you can also consume it as a delicate spoon dessert. Don't miss the recipe!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 142 KCal Calories per serving
-
Ingrediants
- 500 ml of milk
- 80 g of honey
- 1 vanilla pod
- 45 g of rice flour
- 150 ml of fresh cream
Materials Needed
- Casserole
- Scale weighs food
- Vanilla pod
- Whip
- Electric whips
- Bowl
Preparation
- Pour about 400 ml of milk into a saucepan and bring to the stove.
- Cut the seeds of a vanilla pod and flavor the milk. Leave the pod to infuse for 5 minutes, for the milk to flavor.
- Filter the milk and pour it back into the saucepan. Add the honey and heat until almost boiling.
- Meanwhile, dissolve the rice starch in the remaining cold milk and add it to the hot milk: in this way, you avoid the formation of lumps. Bring the cream to a boil, then remove the saucepan from the heat, cover with cling film (direct contact with the cream) and allow to cool completely, first at room temperature, then in the fridge.
Did you know that
In this recipe we suggest the use of rice flour to make the cream velvety. In any case, it is possible to replace the rice starch with corn starch or plain white flour (in the latter case, the milk cream is not indicated for the diet of celiacs).- Meanwhile, whip the cream with an electric mixer.
- Remove the milk cream from the fridge and enrich with whipped cream: to avoid letting the cream go limp, it is recommended to mix very slowly and from bottom to top.
- The milk cream is ready and can be served as a spoon dessert together with pieces of fruit, or it can be used to fill cakes and sweets. It can be kept in the fridge for 2-3 days.
Alice's comment - PersonalCooker
The milk cream is very delicate and you can use it to fill your favorite cakes or to embellish heavy chocolate creams. And if you want to make the flavor even more intense, add a spoonful of condensed milk! It is excellent to serve instead of cream in the preparation of fruit salads: try it too!Nutritional values and Health Comment on the recipe
The Milk and Honey Cream is a dessert with an average energy intake; the calories come mainly from carbohydrates, followed by lipids and finally proteins.
The carbohydrates are predominantly simple, the fatty acids predominantly of the saturated type and the peptides of high biological value; cholesterol is not relevant as well as fiber.
The Milk and Honey Cream lends itself to the diet of the vegetarian (not the vegan); on the contrary, it must be taken in moderation by overweight subjects and / or with hyperglycemia and hypertriglyceridemia; it has no negative effects on celiac but is contraindicated for lactose intolerant.
The average portion of La Crema di Latte e Miele is about 100-150g (140-210kcal).
