Rice starch
Luca Montersino
Fecola di patate / Amidi
The native starch obtained from rice is the finest and most delicate of all starches. It gives crispness to shortcrust pastry and lightness to baked cakes, makes creams silky and smooth, and is an excellent sauce thickener - it gels already at 92°C.
Weight: 250 gr
INGREDIENTS:
Rice starch
NUTRITION FACTS:
Average nutritional value per 100 g
Energy 1472 kJ /347 kcal
Fat 0.5 g - of which saturated fatty acids 0.2 g
Carbohydrate 83.6 g - of which Sugars 0.1 g
Protein 0.5 g - Sodium 0.12 g
Crema: montare i tuorli d’uovo pastorizzati con lo zucchero fondente e la vaniglia, ottenendo una massa stabile e bella soffice. Unire la gelatina precedentemente idratata in 5 volte il suo peso di acqua e sciolta a microonde. Incorporare al mascarpone con una frusta la base semifreddo con zucchero
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