Saffron rice cake with white chocolate Mini panettone zuccotti with coffee custard cream

An ancient and homemade dessert enlivened by the golden yellow color of the most precious of spices: the saffron rice cake with white chocolate it’s a dessert easy to make, simple and delicate, perfect to propose after the lunch from the Sunday with the family or for tea with friends.

Ingrediants

  • 150 g of rice
  • 1 liter of fresh whole milk
  • 150 g of granulated sugar
  • 2 sachets of saffron
  • 3 eggs
  • salt
  • white chocolate for garnish

How to prepare: Saffron rice cake with white chocolate

The recipe of the saffron rice cake with white chocolate is a delicately refined version of one of the most classic desserts of the Italian tradition.

An ancient sweet, as much as the cultivation of cereals in our country, the rice cake it is prepared in many variations. We have already proposed the Campana rice cake, which includes a rich shortcrust pastry shell, the rice cake with amaretti, which smells so much of grandma’s sweet, and the cocoa rice cake for delicious and nutritious breakfasts and snacks. .

Saffron revives its color and flavor and the White chocolate adds a delicious vanilla note, further confirmation of a perfect match: have you ever tried the Creme brulée with saffron and white chocolate? With simplicity, therefore, a homemade dessert turns into a dessert gourmand, remaining easy to prepare.

OTHER DELICIOUS RECIPES: Bundt cake with saffron and white chocolate sauce, brioche with saffron, Christmas Kranz with saffron, pistachios and white chocolate, saffron ice cream, almond gattò, honey and crunchy cannoli

Easy execution Preparation time 30 min Cooking time 45 min Standing time 2h Servings 6 – 8

How to prepare: Saffron rice cake with white chocolate

Preparation Saffron rice cake with white chocolate - Phase 1

Preparation Saffron rice cake with white chocolate - Phase 1

To prepare the saffron rice cake with white chocolate, put the rice together with the milk in a saucepan and bring to a boil, stirring a couple of times. Lower the heat and cook covered until completely absorbed. When cooked, add the sugar and saffron, mixing well. Transfer the dough to a bowl and, when it has cooled, add the egg yolks, one at a time, making sure that the previous one is perfectly blended before adding the next.

Preparation Saffron rice cake with white chocolate - Phase 2

Preparation Saffron rice cake with white chocolate - Phase 2

Beat the egg whites until stiff with a pinch of salt and add them to the rice a spoonful at a time. When the mixture is perfectly blended, pour it into a 24 cm springform mold, greased and floured, and let it rest for at least 2 hours at room temperature.

Preparation Saffron rice cake with white chocolate - Phase 3

Preparation Saffron rice cake with white chocolate - Phase 3

After the resting time, bake the cake in a preheated oven, at a temperature of 180 °, for about 45 minutes. Take the saffron rice cake out of the oven, let it cool then take it out of the oven gently and when serving, decorate the surface with grated white chocolate flakes.

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