Gluten free Rosettes and Timbales
Recently got a new batch of rosette and timbale irons to expand my collection. The result was, as usual delicious! It’s hard to describe the delicacy and sophistication of these little babies, they just have to be tried :)
You need an iron for this, the iron should be thoroughly heated in order to be able to pick up the batter. For the same reason I usually dip the underside on a piece of paper napkin to remove excess oil before dipping it in the batter. The batter should rest for at least a couple of hours, but can easily be stored a couple of days in the fridge.
Rosette batter:
2 dl sugar 3 dl rice flour (regular fine, not glutenous) 2 dl tapioca flour 0,6 dl corn starch 5 eggs
Lotus flower: Add 1 dl sesame seeds, black or white Mix first the dry, then add the eggs and mix into a smooth batter Let rest for at least 2 hours Heat the oil to 160C Add the iron(s) and give them a minute or two to reach temperature Dip the iron(s) in the batter, you should hear a faint hissing sound. If there are holes you can remedy by quickly pour some extra batter Dip the iron quickly into the oil. After a couple of seconds, try to release the cookie by gently swinging the iron around the oil. Try to gently ply them away with a chop stick or similar. Make sure that the surface is smooth, and that you don’t scratch the iron at any point, as this will prevent the cookie from being released. Fry for a short while longer, until the cookie is golden. Let dry on a paper napkin.
Fill the timbales with whatever right before serving, and sprinkle the rosettes with powdered sugar.
Enjoy and good luck!
Ps: I have some crazy ideas for savoury shells using either instant potato mash for some pringles look alikes or masa harina for some mexican vibes.
