{"id":27110,"date":"2025-07-30T10:39:24","date_gmt":"2025-07-30T08:39:24","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=recipe&#038;p=27110"},"modified":"2025-07-30T10:40:07","modified_gmt":"2025-07-30T08:40:07","slug":"cioccolato-bianco-asparagi-e-biscotto-allolio-evo-2","status":"publish","type":"recipe","link":"https:\/\/shumans-monini-stage.ccws.it\/it\/ricetta\/cioccolato-bianco-asparagi-e-biscotto-allolio-evo-2\/","title":{"rendered":"Pera e cioccolato"},"content":{"rendered":"\n<section class=\"preparation \">\n\t<h6>Preparazione<\/h6>\n\t\n\n<div class=\"step-preparation \">\n <div>\n\t\n\n<p>Prepara la marmellata di pere unendo tutti gli ingredienti tranne il foglio di gelatina che aggiungerai solo alla fine, fai cuocere e, una volta pronta, passala al mixer, quindi colala su uno stampo sferico e mettila nel congelatore.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n<div class=\"step-preparation \">\n <div>\n\t\n\n<p>Prepara la Chantilly alla cannella: porta a 70 \u00b0C la panna con la cannella, versala sul cioccolato e la colla di gelatina idratata, passa al mixer, lascia raffreddare e monta il tutto. Metti da parte in frigorifero.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n<div class=\"step-preparation \">\n <div>\n\t\n\n<p>Per il sabl\u00e8 al cioccolato, impasta tutti gli ingredienti a mano, stendi il composto cos\u00ec ottenuto tra due fogli di acetata e lascia riposare in frigo per due ore, coppa, quindi cuoci a 165 \u00b0C per 20 minuti.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n<div class=\"step-preparation \">\n <div>\n\t\n\n<p>Nel frattempo, prepara la mousse di cioccolato. In una pentola, porta a ebollizione il latte, la panna e il glucosio, quindi versa il tutto sopra il cioccolato e la foglia di gelatina idratata. Lascia raffreddare a 30 \u00b0C, aggiungi delicatamente la panna precedentemente montata, mescola bene e metti da parte in frigorifero.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n<div class=\"step-preparation \">\n <div>\n\t\n\n<p>Infine, prepara la glassa, facendo sciogliere il cioccolato bianco a 45 \u00b0C, incorpora l\u2019olio evo e il colorante. Mixa e poi filtra. Utilizza la glassa a 28-30 \u00b0C.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n<div class=\"step-preparation \">\n <div>\n\t\n\n<p>Con l\u2019aiuto di una sac \u00e0 poche, cola la mousse di cioccolato nelle cavit\u00e0 degli stampi a forma di pera, quindi la marmellata e finisci con la mousse. Metti nel congelatore. Una volta congelato il tutto, glassa i dolci e riponili sopra la sabl\u00e8 che avrai messo su ogni piatto, infine con la sac \u00e0 poche decora con la crema Chantilly alla cannella.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n<\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":27111,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"cat_recipe":[16],"difficulty_recipe":[33],"course_recipe":[317],"class_list":["post-27110","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","cat_recipe-dello-chef","difficulty_recipe-difficile","course_recipe-dolci"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pera e cioccolato - Monini<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pera e cioccolato - 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