[kc_row use_container=”yes” _id=”197414″][kc_column width=”12/12″ video_mute=”no” _id=”24620″][kc_divider style=”3″ _id=”521410″ line_text=” Il dessert ideale sia per un pranzo importante che per una cena con gli amici. E:apos: semplice e veloce da realizzare.” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][/kc_column][/kc_row][kc_row use_container=”yes” _id=”496815″][kc_column width=”15.92%” _id=”388404″][kc_box_alert title=”NDUgJw==” icon=”et-clock” _id=”270429″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”19.35%” _id=”832987″][kc_box_alert title=”ZmFjaWxl” icon=”fa-hand-pointer-o” _id=”373875″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”30.3%” _id=”827391″][kc_box_alert title=”RG9zaSBwZXIgMTAgcGVyc29uZQ==” icon=”et-profile-male” _id=”814749″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”34.4%” _id=”47619″][kc_spacing height=”6px” _id=”554019″][kc_raw_code code=”W2FkZHRvYW55XQ==” _id=”611185″][/kc_column][/kc_row][kc_row use_container=”yes” _id=”602990″ cols_gap=”{`kc-css`:{}}” force=”__empty__” css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|`:`Quicksand`}}}}”][kc_column width=”39.5%” _id=”690508″][kc_spacing height=”10px” _id=”545157″][kc_single_image image_size=”full” _id=”800742″ image_source=”media_library” image=”1299″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`center`,`box-shadow|img`:`2 !important`,`vertical-align|img`:`middle`}}}}”][kc_divider style=”3″ _id=”977776″ line_text=”INGREDIENTI” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”122981″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
500 gr di ricotta
300 ml di panna fresca
10 pere piccole
1060 gr di zucchero
2 lt di acqua
2 bustine di zafferano
4 bacche di pepe di Sichuan
La scorza di 3 limoni
100ml di succo di limone
250 gr di biscotti al cioccolato
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Pelare le pere e privarle del torsolo, in una pentola far bollire l’acqua con 1 kg di zucchero, lo zafferano, le bacche di Sichuan e il succo di limone, infine aggiungere le pere e lasciate cuocere.
A cottura ultimata, togliere le pere e metterle nel frigo.
Alzate la fiamma e lasciate addensare lo sciroppo di cottura.
Nel frattempo in una ciotola mescolate la ricotta con la panna montata e i 60 gr di zucchero rimasti, formate una crema liscia ed omogenea che metterete in un sac à poche.
Tagliate la base delle pere a cubetti, ora passiamo alla composizione della coppa:
sbricioliamo i biscotti al cioccolato sul fondo vi adagiamo sopra i cubetti di pera cotta, aggiungiamo la mousse di ricotta, decoriamo con il picciolo della pera e versiamo sopra lo sciroppo allo zafferano.
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[kc_row use_container=”yes” _id=”575555″][kc_column width=”12/12″ video_mute=”no” _id=”246168″][kc_divider style=”3″ _id=”861482″ line_text=”Dolce fresco e goloso che si prepara in poco tempo!!” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][/kc_column][/kc_row][kc_row use_container=”yes” _id=”399189″][kc_column width=”15.92%” _id=”962502″][kc_box_alert title=”MzAgJw==” icon=”et-clock” _id=”210844″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”19.35%” _id=”914814″][kc_box_alert title=”ZmFjaWxl” icon=”fa-hand-pointer-o” _id=”56779″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”30.3%” _id=”369149″][kc_box_alert title=”RG9zaSBwZXIgNSBwZXJzb25l” icon=”et-profile-male” _id=”515706″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”34.4%” _id=”649275″][kc_spacing height=”6px” _id=”261952″][kc_raw_code code=”W2FkZHRvYW55XQ==” _id=”179527″][/kc_column][/kc_row][kc_row use_container=”yes” _id=”257084″ cols_gap=”{`kc-css`:{}}” force=”__empty__” css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|`:`Quicksand`}}}}”][kc_column width=”39.5%” _id=”108875″][kc_spacing height=”10px” _id=”558725″][kc_single_image image_size=”full” _id=”804315″ image_source=”media_library” image=”1221″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`center`,`box-shadow|img`:`2 !important`,`vertical-align|img`:`middle`}}}}”][kc_divider style=”3″ _id=”967264″ line_text=”INGREDIENTI” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”716603″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
250 gr di Mascarpone
5 cucchiai di latte
250 gr di cioccolato
6 cucchiai di zucchero a velo
1 bustina di vanillina
3 uova
130 gr di cioccolato fondente
1 cucchiaino di caffè solubile
12 mandorle
180 gr di amaretti
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Montare i tuorli insieme allo zucchero a velo fino a renderli cremosi. Aggiungere il mascarpone e il latte.
Grattugiate il cioccolato fondente e fatelo sciogliere a bagno maria.
Sbriciolate finemente metà dose di amaretti e incorporateli al composto di uova e mascarpone. Montate ora a neve gli albumi e uniteli alla crema delicatamente per non smontarli
A parte unite il cioccolato fuso, il caffè, le mandorle tritate e i rimanenti amaretti sminuzzati. Amalgamate bene il tutto e disponete sul fondo delle coppe.
Versate ora la crema nelle coppe e decorate con scaglie di cioccolato e amaretti.
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2 uova
130 gr di zucchero
125 gr di yogurt
100 ml di olio di semi
300 ml di sciroppo di menta
200 gr di farina 00
80 gr di farina di cocco
1 bustina di lievito per dolci
nutella
cocco grattugiato
di Giusy Pietrangeli
Montare le uova con lo zucchero fino a farle diventare belle spumose.
Aggiungere lo yogurt, l’olio e lo sciroppo di menta, la farina, la farina di cocco e il lievito setacciato.
Mescolare fino ad ottenere un impasto liscio ed omogeneo.
Versare l’impasto in uno stampo imburrato ed infarinato e cuocere in forno statico a 180° per circa 40 minuti.
A cottura ultimata, lasciate raffreddare e spalmate su tutta la superficie la nutella (chi è ghiotto di nutella può farcire con la stessa anche l’interno).
Decorare con cocco grattugiato e servire!
[kc_row use_container=”yes” _id=”273321″][kc_column width=”12/12″ video_mute=”no” _id=”23217″][kc_divider style=”3″ _id=”605648″ line_text=”Un tocco esotico per rendere originali le vostre torte!” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][/kc_column][/kc_row][kc_row use_container=”yes” _id=”259138″][kc_column width=”15.92%” _id=”978500″][kc_box_alert title=”MSBo” icon=”et-clock” _id=”173216″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”19.35%” _id=”151857″][kc_box_alert title=”bWVkaWE=” icon=”fa-hand-pointer-o” _id=”988432″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”30.3%” _id=”471589″][kc_box_alert title=”RG9zaSBwZXIgOCBwZXJzb25l” icon=”et-profile-male” _id=”43176″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”34.4%” _id=”499770″][kc_spacing height=”6px” _id=”245574″][kc_raw_code code=”W2FkZHRvYW55XQ==” _id=”737290″][/kc_column][/kc_row][kc_row use_container=”yes” _id=”867328″ cols_gap=”{`kc-css`:{}}” force=”__empty__” css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|`:`Quicksand`}}}}”][kc_column width=”39.5%” _id=”282098″][kc_spacing height=”10px” _id=”588449″][kc_single_image image_size=”full” _id=”997502″ image_source=”media_library” image=”1017″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`center`,`box-shadow|img`:`2 !important`,`vertical-align|img`:`middle`}}}}”][kc_divider style=”3″ _id=”715893″ line_text=”INGREDIENTI” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”312778″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
Succo di 2 arance
Buccia grattugiata di un’arancia
3 uova
240 gr di zucchero
65 gr di olio di semi
300 gr di farina
1,5 cucchiaino di zenzero in polvere
1 bustina di lievito
Per il frosting:
250g di formaggio spalmabile
250 ml di panna fresca
100 gr di zucchero a velo
cocco grattugiato per decorare
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di Giusy Pietrangeli
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Separare i tuorli dagli albumi, montare a neve quest’ultimi.
Sbattere i tuorli con lo zucchero, unita la scorza grattugiata ed il succo di arancia e lo zenzero. Poi l’olio, la farina setacciata con il lievito e infine gli albumi mescolando con una spatola dal basso verso l’alto.
Versate il composto in uno stampo a cerniera da 20 cm e infornate a 170° a 35/40 min.
Ora passiamo alla preparazione del frosting per il ripieno:
Montate la panna con lo zucchero a velo, unite il formaggio fresco e lasciate riposare almeno un’ora.
Sfornata la torta e lasciata raffreddare, tagliatela in tre strati e farciteli ognuno con la crema preparata.
Servite con una spolverata di cocco grattugiato.
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[kc_row use_container=”yes” _id=”563531″][kc_column width=”12/12″ video_mute=”no” _id=”916071″][kc_divider style=”3″ _id=”189280″ line_text=”Per un tè pomeridiano tra amiche o come dolce da gustare dopocena, mette d:apos:accordo tutti, grandi e piccini. ” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][/kc_column][/kc_row][kc_row use_container=”yes” _id=”224161″][kc_column width=”15.92%” _id=”427764″][kc_box_alert title=”NDUn” icon=”et-clock” _id=”474105″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”19.35%” _id=”509762″][kc_box_alert title=”RmFjaWxl” icon=”fa-hand-pointer-o” _id=”538848″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”30.3%” _id=”313179″][kc_box_alert title=”RG9zaSBwZXIgMTAgcGVyc29uZQ==” icon=”et-profile-male” _id=”6430″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”34.4%” _id=”415817″][kc_spacing height=”6px” _id=”826547″][kc_raw_code code=”W2FkZHRvYW55XQ==” _id=”373276″][/kc_column][/kc_row][kc_row use_container=”yes” _id=”57958″ cols_gap=”{`kc-css`:{}}” force=”__empty__” css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|`:`Quicksand`}}}}”][kc_column width=”39.5%” _id=”848410″][kc_spacing height=”10px” _id=”122851″][kc_single_image image_size=”full” _id=”115752″ image_source=”media_library” image=”1009″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`center`,`box-shadow|img`:`2 !important`,`vertical-align|img`:`middle`}}}}”][kc_divider style=”3″ _id=”567825″ line_text=”INGREDIENTI” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”841262″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
Ingredienti:
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Per la base
300 g di di farina
100 g di zucchero
100 g di burro freddo
1 uovo
1 bustina di lievito per dolci
Per il ripieno
500 g di ricotta
150 g di zucchero
100 g di cioccolato fondente
zucchero a velo q.b.
[/kc_column_text][kc_single_image image_size=”__empty__” _id=”287423″ image_source=”media_library” image=”695″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`left`,`width|img`:`120px`}}}}” caption=”di Giusy Pietrangeli” on_click_action=”open_custom_link” custom_link=”http://blog.iltimo.it/lo-staff/||”][/kc_column][kc_column width=”60.49%” _id=”614722″][kc_divider style=”3″ _id=”230758″ line_text=”PREPARAZIONE” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”490194″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
In una planetaria lavoriamo a crema il burro con lo zucchero, poi aggiungiamo la farina, l’uovo, il lievito e iniziamo ad impastare formando un composto a briciole
In una ciotola lavoriamo la ricotta con lo zucchero fino ad avere un composto cremoso; aggiungiamo il cioccolato ridotto a scaglie e mescoliamo.
Imburriamo una teglia da 24 cm o 26 cm e versiamo 2/3 dell’impasto a briciole precedentemente preparato. Uniamo il composto di ricotta e cioccolato e livelliamolo.
Ricopriamo con il rimanente impasto e cuociamo in forno statico a 180° per 40 minuti. Quando la superficie sarà dorata, la vostra torta sarà pronta. Una volta raffreddata cospargiamo la superficie di zucchero a velo e serviamo.
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[/kc_column_text][/kc_column][/kc_row][kc_row use_container=”yes” _id=”490680″ cols_gap=”{`kc-css`:{}}” force=”__empty__”][kc_column width=”12/12″ video_mute=”no” _id=”19669″][/kc_column][/kc_row][kc_row _id=”390489″][kc_column width=”12/12″ video_mute=”no” _id=”160656″][/kc_column][kc_column _id=”380671″][kc_divider style=”3″ _id=”953728″ line_text=”LE VARIANTI DEL TIMO” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”406711″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
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[kc_row use_container=”yes” _id=”759450″][kc_column width=”12/12″ video_mute=”no” _id=”127262″][kc_divider style=”3″ _id=”720623″ line_text=”Una vera libidine, un piacere per il palato che mette di buon umore anche nelle giornate più grigie!” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][/kc_column][/kc_row][kc_row use_container=”yes” _id=”454645″][kc_column width=”15.92%” _id=”487535″][kc_box_alert title=”MzAn” icon=”et-clock” _id=”681584″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”19.35%” _id=”515794″][kc_box_alert title=”RmFjaWxl” icon=”fa-hand-pointer-o” _id=”56615″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”30.3%” _id=”659826″][kc_box_alert title=”RG9zaSBwZXIgNiBwZXJzb25l” icon=”et-profile-male” _id=”544774″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”34.4%” _id=”10571″][kc_spacing height=”6px” _id=”584890″][kc_raw_code code=”W2FkZHRvYW55XQ==” _id=”929930″][/kc_column][/kc_row][kc_row use_container=”yes” _id=”65177″ cols_gap=”{`kc-css`:{}}” force=”__empty__” css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|`:`Quicksand`}}}}”][kc_column width=”39.5%” _id=”285115″][kc_spacing height=”10px” _id=”415342″][kc_single_image image_size=”full” _id=”238713″ image_source=”media_library” image=”990″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`center`,`box-shadow|img`:`2 !important`,`vertical-align|img`:`middle`}}}}”][kc_divider style=”3″ _id=”925148″ line_text=”INGREDIENTI” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”561731″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
Ingredienti:
100 gr di Burro
250 gr di Cioccolato Fondente
4 uova
60 Gr di Zucchero
10 Cucchiai di panna liquida
Cacao Amaro
Zucchero a velo
[/kc_column_text][kc_single_image image_size=”__empty__” _id=”834679″ image_source=”media_library” image=”695″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`left`,`width|img`:`120px`}}}}” caption=”di Giusy Pietrangeli” on_click_action=”open_custom_link” custom_link=”http://blog.iltimo.it/lo-staff/||”][/kc_column][kc_column width=”60.49%” _id=”834692″][kc_divider style=”3″ _id=”616130″ line_text=”PREPARAZIONE” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”790730″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
Procedimento:
Sbattere le uova con lo zucchero, aggiungere il burro sciolto, il cioccolato fondente fuso a bagnomaria e infine la panna liquida.
Amalgamate il tutto con lo sbattitore elettrico e versate il composto nei pirottini imburrati e cosparsi di cacao.
Infornate a 180° per 8 minuti (non un minuto in più altrimente il tortino cuocerà anche il cuore che invece deve rimanere cremoso!)
Cospargete con zucchero a velo!
[/kc_column_text][/kc_column][/kc_row][kc_row use_container=”yes” _id=”283704″ cols_gap=”{`kc-css`:{}}” force=”__empty__”][kc_column width=”12/12″ video_mute=”no” _id=”300740″][kc_divider style=”3″ _id=”669565″ line_text=”LE VARIANTI DEL TIMO” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”633030″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
[/kc_column_text][kc_spacing height=”20″ _id=”282851″][kc_divider style=”1″ _id=”689447″][/kc_column][/kc_row]
[kc_row use_container=”yes” _id=”129018″][kc_column width=”12/12″ video_mute=”no” _id=”455045″][kc_divider style=”3″ _id=”540762″ line_text=”Un dolce classico senza tempo, una ricetta intramontabile e dal sapore perfettamente equilibrato.” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][/kc_column][/kc_row][kc_row use_container=”yes” _id=”143012″][kc_column width=”15.92%” _id=”16518″][kc_box_alert title=”NDUn” icon=”et-clock” _id=”567150″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”19.35%” _id=”580920″][kc_box_alert title=”RmFjaWxl” icon=”fa-hand-pointer-o” _id=”523247″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”30.3%” _id=”205405″][kc_box_alert title=”RG9zaSBwZXIgMTAgcGVyc29uZQ==” icon=”et-profile-male” _id=”804633″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”34.4%” _id=”514965″][kc_spacing height=”6px” _id=”625836″][kc_raw_code code=”W2FkZHRvYW55XQ==” _id=”630111″][/kc_column][/kc_row][kc_row use_container=”yes” _id=”387545″ cols_gap=”{`kc-css`:{}}” force=”__empty__” css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|`:`Quicksand`}}}}”][kc_column width=”39.5%” _id=”311232″][kc_spacing height=”10px” _id=”900370″][kc_single_image image_size=”full” _id=”285753″ image_source=”media_library” image=”976″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`center`,`box-shadow|img`:`2 !important`,`vertical-align|img`:`middle`}}}}”][kc_divider style=”3″ _id=”892256″ line_text=”INGREDIENTI” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”223352″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
Ingredienti:
200 gr di Farina di Farro
1 Bustina di lievito
110 Gr di Zucchero di canna
1 uovo
1/2 Bicchiere di latte
1/2 Bicchiere di olio di semi
La scorza di limone grattugiata
4/5 Mele Golden
Una manciata di scaglie di mandorle
2 Cucchiai di pinoli
[/kc_column_text][kc_single_image image_size=”__empty__” _id=”259995″ image_source=”media_library” image=”695″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`left`,`width|img`:`120px`}}}}” caption=”di Giusy Pietrangeli” on_click_action=”open_custom_link” custom_link=”http://blog.iltimo.it/lo-staff/||”][/kc_column][kc_column width=”60.49%” _id=”835179″][kc_divider style=”3″ _id=”471561″ line_text=”PREPARAZIONE” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”659091″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
Procedimento:
In una planetaria mettete tutti gli ingredienti, l’uovo, lo zucchero,1/2 bicchiere di latte, 1/2 bicchiere di olio,la scorza grattugiata del limone, la farina, il lievito e amalgamate il tutto.
Nel frattempo sbucciate le mele e tagliatele a tocchetti, versatele direttamente nell’impasto precedentemente preparato e amalgamate ben bene.
Foderate uno stampo a cerniera di 24 cm e versatevi l’impasto con le mele. Cospargete con i pinoli e scaglie di mandorle e infornate a 180° per 30/40 min, fate la prova stecchino prima di sfornare.
Servite con abbondante zucchero a velo.
[/kc_column_text][/kc_column][/kc_row][kc_row use_container=”yes” _id=”372702″ cols_gap=”{`kc-css`:{}}” force=”__empty__”][kc_column width=”12/12″ video_mute=”no” _id=”329275″][kc_divider style=”3″ _id=”687373″ line_text=”LE VARIANTI DEL TIMO” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”370753″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
[/kc_column_text][kc_spacing height=”20″ _id=”529947″][kc_divider style=”1″ _id=”688856″][/kc_column][/kc_row]
[kc_row use_container=”yes” _id=”605151″][kc_column width=”12/12″ video_mute=”no” _id=”783216″][kc_divider style=”3″ _id=”803739″ line_text=”Una variante del classico tiramisù che stupirà i vostri ospiti!” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][/kc_column][/kc_row][kc_row use_container=”yes” _id=”38571″][kc_column width=”15.07%” _id=”249911″][kc_box_alert title=”MSBvcmE=” icon=”et-clock” _id=”690108″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”20.21%” _id=”616976″][kc_box_alert title=”RmFjaWxl” icon=”fa-hand-pointer-o” _id=”944029″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”30.3%” _id=”344390″][kc_box_alert title=”RG9zaSBwZXIgNiBwZXJzb25l” icon=”et-profile-male” _id=”58127″ css_custom=”{`kc-css`:{`any`:{`text`:{`font-family|.message-box-wrap`:`Inconsolata`,`text-align|.message-box-wrap`:`left`},`boxes`:{`background|.message-box-wrap`:`eyJjb2xvciI6InJnYmEoMjU1LCAyNTUsIDI1NSwgMCkiLCJsaW5lYXJHcmFkaWVudCI6WyIiXSwiaW1hZ2UiOiJub25lIiwicG9zaXRpb24iOiIwJSAwJSIsInNpemUiOiJhdXRvIiwicmVwZWF0IjoicmVwZWF0IiwiYXR0YWNobWVudCI6InNjcm9sbCIsImFkdmFuY2VkIjowfQ==`}}}}”][/kc_column][kc_column width=”34.4%” _id=”97388″][kc_spacing height=”6px” _id=”498614″][kc_raw_code code=”W2FkZHRvYW55XQ==” _id=”343138″][/kc_column][/kc_row][kc_row use_container=”yes” _id=”904922″ cols_gap=”{`kc-css`:{}}” force=”__empty__” css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|`:`Quicksand`}}}}”][kc_column width=”39.5%” _id=”627182″][kc_spacing height=”10px” _id=”950836″][kc_single_image image_size=”full” _id=”334730″ image_source=”media_library” image=”601″ css_custom=”{`kc-css`:{`any`:{`image-style`:{`text-align|`:`center`,`box-shadow|img`:`2 !important`,`vertical-align|img`:`middle`}}}}”][kc_divider style=”3″ _id=”441526″ line_text=”INGREDIENTI” css_custom=”{`kc-css`:{`any`:{`line`:{`border-style|.divider_inner`:`solid`,`text-align|`:`center`}}}}”][kc_column_text _id=”176669″ css_custom=”{`kc-css`:{`any`:{`typography`:{`font-family|,p`:`Quicksand`}}}}”]
Ingredienti:
500 gr di Pavesini
500 gr di Mascarpone
5 Tuorli di uova
50 gr di Zucchero
150 gr di Cioccolata fondente
3 cucchiai di sciroppo alla menta
1 Bicchiere di latte
Caco in polvere
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Montate i tuorli con lozucchero, aggiungete il mascarpone e mescolate a crema, dividete il composto in due ciotole, incorporate in una il cioccolato precedentemente sciolto a bagnomaria e nell’altra lo sciroppo alla menta.
In una pirofila disponete uno strato di pavesini bagnati nel latte, coprite con il composto di mascarpone e cioccolato, cospargete di cacao, distribuite un secondo strato di pavesini, coprite con il composto di mascarpone e menta, spolverate la superficie con il cacao, decorando a piacere, conservate il tiramisù in frigorifero per almeno un’ora prima di servire.
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Ingredienti:
250 gr di latte
75 gr di zucchero
3 tuorli d’uovo
20 gr di farina
5 gr di colla di pesce
60 gr di miele
125 gr di torrone
una stecca di vaniglia
Per la salsa ai lamponi:
300 gr di lamponi
limone
100 gr di zucchero
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PER LA FROLLA:
100gr di burro a temperatura ambiente
60 gr di zucchero a velo
15 gr di miele di acacia
30 gr di tuorlo
Scorza di limone grattugiata
170 gr di farina
Sale
Foglie di menta per decorare
CREMA ALLO YOGURT:
200 gr di yogurt bianco intero
30 gr di zucchero a velo
200 ml di panna fresca
200 gr di fragole fresche
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Aggiungete i tuorli uno alla volta, appena il composto risulterà amalgamato e cremoso, salate.
Setacciate la farina e aggiungetela al composto.
Formate un mattoncino che avvolgerete in una pellicola riponendola in frigorifero per 30 minuti.
Accendete il forno a 160°.
Stendete la frolla in una teglia per crostate, bucherellate con una forchetta il fondo, infornate per circa 20 minuti, sfornate e lasciate raffreddare.
Montate, intanto, la panna ben fredda in una terrina, unite lentamente lo yogurt e lo zucchero a velo, mescolando dolcemente fino ad ottenere una crema vellutata.
Versate la crema sul fondo della crostata e distribuite le fragole, tagliate a metà, a ventaglio su tutta la superficie.
Decorate con qualche foglia di menta.
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