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[/vc_column_text][vc_empty_space height=”22px”][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”19708″ img_size=”full” css=”.vc_custom_1725888381121{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-radius: 15px !important;border-color: #f9f9f9 !important;}”][/vc_column][/vc_row][vc_row css=”.vc_custom_1554865897378{margin-bottom: 0px !important;border-bottom-width: 1px !important;border-bottom-color: #ededed !important;border-bottom-style: solid !important;}” el_id=”sticky-ricetta-bar”][vc_column][vc_row_inner el_class=”container”][vc_column_inner width=”1/2″][vc_column_text css=”.vc_custom_1554865860831{margin-bottom: 0px !important;padding-top: 10px !important;}”]
[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_raw_js]JTNDc2NyaXB0JTIwdHlwZSUzRCUyMnRleHQlMkZqYXZhc2NyaXB0JTIyJTIwc3JjJTNEJTIyJTJGJTJGczcuYWRkdGhpcy5jb20lMkZqcyUyRjMwMCUyRmFkZHRoaXNfd2lkZ2V0LmpzJTIzcHViaWQlM0RyYS01YzhiODljZmQyZjA5M2E3JTIyJTNFJTNDJTJGc2NyaXB0JTNFJTBBJTNDJTIxLS0lMjBHbyUyMHRvJTIwd3d3LmFkZHRoaXMuY29tJTJGZGFzaGJvYXJkJTIwdG8lMjBjdXN0b21pemUlMjB5b3VyJTIwdG9vbHMlMjAtLSUzRSUyMCUzQ2RpdiUyMGNsYXNzJTNEJTIyYWRkdGhpc19pbmxpbmVfc2hhcmVfdG9vbGJveCUyMiUzRSUzQyUyRmRpdiUzRQ==[/vc_raw_js][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_id=”panoramica”][vc_column][vc_custom_heading text=”Prodotti” use_theme_fonts=”yes”]
[vc_custom_heading text=”Ingredienti per la pasta frolla:” use_theme_fonts=”yes” el_id=”panoramica”][vc_row_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”• 300 g di farina 00″ font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 120 g di burro” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 120 g di zucchero a velo” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”• 30 g di miele millefiori” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 1 uovo” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 1 tuorlo” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][/vc_row_inner][vc_custom_heading text=”Per il gelato al pistacchio:” use_theme_fonts=”yes”][vc_row_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”• 200 g di latte intero” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 200 g di panna fresca liquida” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 100 g di zucchero” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][vc_column_inner width=”1/2″][vc_custom_heading text=”• 100 g di acqua” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][vc_custom_heading text=”• 200 g di pasta concentrata al pistacchio” font_container=”tag:p|text_align:left” use_theme_fonts=”yes” link=”url:%23|||” el_class=”ingredienti”][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row el_id=”steps”][vc_column][vc_separator style=”dotted” border_width=”2″][vc_column_text]Step 1[/vc_column_text][vc_single_image image=”19707″ img_size=”full” css=”.vc_custom_1725888398049{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-radius: 15px !important;border-color: #f9f9f9 !important;}”][vc_column_text]
- Inizia a preparare l’impasto per i biscotti: in una ciotola setacciate la farina con lo zucchero a velo. Unisci il burro tagliato a pezzetti e lavora velocemente con le mani fino ad ottenere un composto sabbioso. Unisci l’uovo, il tuorlo e il miele. Impasta fino ad ottenere un panetto compatto, simile ad una frolla. Lascia riposare in frigorifero per circa 1 ora. Riprendi l’impasto e stendilo su un piano leggermente infarinato. Con un tagliapasta tondo ricava dei cerchi del diametro simile alle cavità dello stampo fiore in silicone. Spruzza lo staccante spray nelle cavità dello stampo. Adagia i dischi di pasta facendo una leggere pressione con le mani.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator style=”dotted” border_width=”2″][vc_column_text]Step 2[/vc_column_text][vc_single_image image=”19711″ img_size=”full” css=”.vc_custom_1725888418266{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-radius: 15px !important;border-color: #f9f9f9 !important;}”][vc_column_text]
- Cuoci in forno preriscaldato a 180°C per circa 15 minuti. Nel frattempo prepara la crema per il gelato. In un pentolino versa lo zucchero e l’acqua. Cuoci a fiamma bassa fino a bollore. Lascia intiepidire lo sciroppo e poi versalo in una ciotola insieme alla panna e al latte. Frulla il tutto con un mixer ad immersione. Congela il composto nel freezer per almeno una notte. Trascorso il tempo necessario, frulla il gelato in un robot da cucina fino ad ottenere un composto cremoso. Unisci la pasta concentrata al pistacchio e mescola.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator style=”dotted” border_width=”2″][vc_column_text]Step 3[/vc_column_text][vc_single_image image=”19710″ img_size=”full” css=”.vc_custom_1725888434972{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-radius: 15px !important;border-color: #f9f9f9 !important;}”][vc_column_text]
- Riprendi i biscotti ed inseriscili nelle cavità dello stampo più profondo.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator style=”dotted” border_width=”2″][vc_column_text]Step 4[/vc_column_text][vc_single_image image=”19709″ img_size=”full” css=”.vc_custom_1725888446602{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-radius: 15px !important;border-color: #f9f9f9 !important;}”][vc_column_text]
- Aggiungi la crema gelato al pistacchio e metti il tutto nel freezer finché la crema non si sarà leggermente solidificata.
[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_separator style=”dotted” border_width=”2″][vc_column_text]Step 5[/vc_column_text][vc_single_image image=”19708″ img_size=”full” css=”.vc_custom_1725888456557{border-top-width: 1px !important;border-right-width: 1px !important;border-bottom-width: 1px !important;border-left-width: 1px !important;background-position: center !important;background-repeat: no-repeat !important;background-size: contain !important;border-left-style: solid !important;border-right-style: solid !important;border-top-style: solid !important;border-bottom-style: solid !important;border-radius: 15px !important;border-color: #f9f9f9 !important;}”][vc_column_text]
- Passato il tempo necessario per il congelamento, sforma i sandwich cookie. Lasciali qualche minuto a temperatura ambiente prima di servire. Puoi decorare la farcitura laterale con perline colorate di zucchero per un tocco di colore in più.
[/vc_column_text][/vc_column][/vc_row][vc_row el_id=”altrericette”][vc_column][vc_custom_heading text=”Scopri le altre ricette” use_theme_fonts=”yes” el_id=”altre-ricette”][vc_masonry_grid post_type=”ricetta” max_items=”8″ element_width=”3″ gap=”15″ orderby=”rand” order=”ASC” item=”6194″ grid_id=”vc_gid:1725888362664-944b8cee-8266-1″][/vc_column][/vc_row][vc_row full_width=”stretch_row_content_no_spaces” css=”.vc_custom_1551794431150{padding-top: 12px !important;}”][vc_column css_animation=”fadeInUp”][vc_column_text]
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