Fake Ice Cream with Pea Flour – Ilaria Moretti

Preparation

 Peel the cucumber and blend the peel with 135 ml of water. Then, in a bowl, combine the cucumber peel juice, 120 g of La Veronese® Pea Flour, and 250 ml of water, mixing well to remove any lumps.

Next, cook the mixture over low heat, stirring until it forms a thick, smooth cream. Transfer it to a dish and refrigerate for at least 4–5 hours.

For the crackers, mix 3 tablespoons of ground flaxseeds with 9 tablespoons of boiling water, stir, and let the mixture rest for 15 minutes. Gradually add the pea flour until a workable dough forms.

Roll out the dough in a baking dish and score small triangles with a knife to create wafer-like crackers. Slice the onion and season it with olive oil, salt, and paprika.

Bake both the dough and the onion in the oven for 20 minutes at 180°C (356°F).

Once everything is cooked, plate the dish and finish with pistachio butter or chopped pistachios as desired.