The lipidomic dessert for the Christmas holidays
We are nearby Christmas, we can allow ourselves a dessert and certainly for once we can turn a blind eye to health and squeeze the other to what we most like. However, we can enjoy a dessert that pays attention to the good fats, revisiting the tradition and that inebriates us with its perfume. This recipe is inspired by “rosata”, a typical Apulian dessert, but revisited in a lipidomic perspective. Certainly, it is a rather caloric dish, not to be consumed daily. Hazelnuts, particularly rich in oleic acid (that of olive oil), with a quantity of omega 6 fatty acids lower than that of almonds used in the traditional version of “rosata”, however, allow us to enjoy it more relaxed. The result? A soft, tasty, fragrant single serving, to be served with red fruit jam or with a spoonful of dark chocolate sauce.
Christmas hazelnut nutsy dessert
Ingredients (6 persone)
- 300 g of roasted hazelnuts with skin
- 60 g of cane sugar
- 210 g of egg whites (about 6 eggs)
- 30 ml of lemon juice (about 1 lemon)
- 60 g of type 1 flour
- A pinch of cinnamon
- 16 g of baking powder (a sachet)
In a mixer, whisk together the hazelnuts and sugar without pulverizing, keeping the hazelnuts medium to small. Keep aside.
Place the egg whites in a large bowl and begin to whisk. Once the egg whites are whipped add the lemon juice, cinnamon, flour and baking powder, continuing to whisk. Then add the chopped hazelnuts and sugar. Mix well until completely incorporated.
Distribute the mixture in baking cups, obtaining 6 portions. Put in preheated oven at 160 degrees static mode. When the sweets are golden, they will be ready.
Nutritional values by recipe and by portion
|type 1 flour||204||6,14||45,21||1,2||1,19||0,18||0,084||0,438||7,62|
|Total per recipe||2494,28||74,29||164,89||76,32||188,81||13,72||139,88||25,81||35,82|
|Total per portion||415,72||12,38||27,48||12,72||31,46||2,28||23,31||4,30||5,97|
Photo: 123RF Archivio Fotografico: @Iryna Pospikh | @Nataliia Melnychuk