Rice is a cereal belonging to the grass family at the base of many people’s diet. Only in Italy grow more than fifty varieties of rice, different in shape, size and content. Puffed rice is a refreshing, detoxifying and naturally gluten-free food. Its starch is made up of small granules so as to be assimilated in 60/100 minutes without causing classic postprandial drowsiness; thanks its high digestibility, puffed rice is easy in the stomach and it is therefore the ideal food for those who are worried about drowsiness after lunch!
Therefore suitable for the preparation of cakes, cookies and bread. Thanks its lightness and simplicity, puffed rice is great to be enjoyed in every moment and versatile for every kind of culinary idea!
Puffed Rice, sugar, inverted sugar. It may contains traces of gluten, soy, milk and nuts. Store in a cool and dry place away from direct sunlight.
-100g Honey Natural Puffed Rice
-200g hazelnut cream
-80g Philadelphia Cream Cheese
-100ml fresh liquid cream
-50g powdered sugar
Take a mold (Ø 20 cm), cover it with film and fill it (leveling with a spoon) with more than half of the puffed rice mixture and hazelnut cream. Place in freezer for 10 minutes. Whip the cream and refrigerate. Put in a bowl mascarpone (without the serum remaining on the bottom of the pack), Philadelphia and powdered sugar and mix with whisks until the cream is homogeneous. Add the whipped cream in order to create a soft cream. Pick up the mold from the fridge and fill it with cream of mascarpone and Philadelphia. Cover the surface with the mixture of puffed rice and hazelnut cream left. Put in a freezer for an hour. Pick up the cheesecake from the refrigerator at least 15 minutes before serving.
* The sodium content is exclusively due to the one naturally present