SPELT PUDDINGS WITH COCOA AND STRAWBERRIES


by Rossella

SPELT PUDDINGS WITH COCOA AND STRAWBERRIES

INGREDIENTS (FOR 12 PUDDINGS)

INGREDIENTS FOR THE SHORTCRUST PASTRY

  • 150 g of 00 flour
  • 65 g rice flour
  • 15 g cocoa powder
  • 120 g of cane sugar in crystals
  • 120 g of cold butter pieces
  • 6 g of yeast
  • 1 pinch of salt
  • 1 egg

INGREDIENTS FOR THE FILLING

INGREDIENTS TO SERVE

  • 750 g of strawberries
  • 50 g of powdered sugar

PROCEDURES

  1. Prepare a fountain with the two flours, the egg, the cane sugar, the yeast, the salt and the cold butter pieces.
  2. Mix the ingredients and then knead quickly with your hands until you get a mixture as a whole. Form a little crushed ball, cover it between two dishes and let rest in the fridge for 30 minutes.
  1. While the shortcrust pastry rests in the fridge, pour the milk into a large pot with thick bottom and bring it to boil.
  2. When the milk begins to simmer, pour the spelt, well rinsed and drained, and cook it, stirring often with a wooden spoon to prevent it from sticking to the bottom of the pot.
  3. Simmer for 20-25 minutes.
  4. When the spelt is cooked and has absorbed most of the milk, turn off the heat and add the dark chocolate coarsely chopped up with the knife: mix well and leave to cool.
  5. Once cooled, add the yolk and the yeast and stir to mix everything.
  6. Roll out the pastry with a rolling pin on a floured surface until it reaches a thickness of about 4 mm to cover 12 muffin moulds.
  7. Pour the spelt mixture inside the shortcrust shells and bake them in hot oven at 170°C for about 30-40 minutes.
  8. Meanwhile clean and cut all the strawberries into slices, then season them with the powdered sugar and leave to steep for 10 minutes. After this time, put a third aside and puree the remaining two thirds with the immersion liquidiser.
  9. Serve the puddings, once cold or lukewarm, whit the fresh strawberries and their sauce.

Author and Photographer of: rossellavenezia.com

Rossella is originally from Marche and Basilicata. She lives in Rome, but often travels around with her suitcase (and camera!) in her hand.
She is an architect, photographer, author and cook and has a special interest in landscapes and the environment.
She loves exploring the bond between food products and their origin and making dishes that bring back memories of her childhood and of the many women in her family who contributed to her passion for cooking.
She has great respect for natural ingredients and firmly believes in the role that cuisine and people play in protecting and preserving the environment in which we live.
She has a passion (which is not actually a secret) for pastry and baking.
She loves writing (as well as reading!) but above all, since she was a child she loves to talk! She talks about her gastronomic adventures and much more in her blog: Vaniglia, storie di cucina.