29-10-2013
Camomile, cardamom and berries, a gluten free recipe by Simone Salvini, vegan chef (photo by Emanuele De Marco)
This recipe was based on the request of clients suffering from celiac disease. They are often looking for dishes that are indeed gluten free but also tasty and colourful. So how was this recipe created? It was quite accidental: I was trying to add some spice to my camomile, before going to sleep, so I added some cardamom and forgot the infusion until the following morning. The result was interesting: an ingredient very often used for children acquired the typical notes of Indian tradition. I decided to make a cream out of this, with a rather simple procedure. The camomile, when added to the almond milk, tends to create a cream with an “evening” taste, suitable as a dessert (or pre-dessert) to be served at the end of the meal. Camomile, cardamom and blackberries Recipe for 4 people 1 28 x 22 cm non-stick mould INGREDIENTS for the sponge 280 g gluten free flour mix 50 g white, thinly milled corn flour 170 g brown sugar 200 g almond milk 140 g corn oil 4 g powdered cardamom 1 bag of cream of tartar lemon zest orange zest pinch of salt
Cardamom
1 bowl of blackberries
20 g bitter orange marmalade 20 g water
aromatic herbs edible flowers
METHOD 1) Put the flour, cardamom, cream of tartar and salt into a bowl. Put the milk and the oil into a glass and mix with a blender. Blend the sugar with the citrus zest until you obtain a very thin texture; add the aromatised sugar to the dry ingredients and whisk them. Pour the liquid ingredients over the dry ones and mix with a spatula for a few minutes, so as to obtain a smooth and elastic mixture.
Camomile
Healthy, natural and vegetarian cuisine
by