A delicately exotic touch is provided by unusual ingredients to top off a meal created for people who love vegetables and delicate flavors.
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INGREDIENTS |
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Pastry flour |
150 |
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g |
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Potato starch |
100 |
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g |
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Shredded coconut |
150 |
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g |
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Sugar |
150 |
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g |
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Milk |
1 |
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Glass |
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Rosewater for cooking |
2 |
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Spoons |
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Butter |
80 |
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g |
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Eggs |
3 |
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Baking powder |
1 |
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Packet |
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PREPARATION |
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In a bowl beat the eggs and sugar together well, then gradually add the flour, the starch, 150 g of shredded coconut, butter that's been softened in a double boiler and, lastly, the milk containing the dissolved baking powder and rosewater. |
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Blend the batter together well and pour into a cake tin with high sides that has been buttered and sprinkled with flour or breadcrumbs. |
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Bake for about 45 minutes at a medium heat (about 150°), making sure you don't open the oven door. This could make the cake fall. |
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| 4. |
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Let the cake cool and then place it on a serving plate and sprinkle it with the rest of the shredded coconut. Serve cut into thin slices, accompanied by the rose-petal gelatin. |
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CHEF'S NOTE |
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This dessert boasts a delicate flavor and exotic ingredients, such as rosewater, rose-petal gelatin and shredded coconut (available in any supermarket): a sophisticated but easy-to-prepare after-dinner treat. |
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For this menu we recommend a dry rosé wine boasting a fresh, pleasant bouquet with fruity notes, like a Castel del Monte or a dry, well-balanced white wine with mineral and floral accents, like a Greco di Tufo. |
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