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Silvio Salmoiraghi
Chef
Silvio Salmoiraghi
-
Acquerello di Fagnano Olona (VA)

Crispy chocolate and Gorgonzola

difficolta ricettaMedium
tempo preparazione ricetta 45' min

INGREDIENTS

30 g spicy gorgonzola cheese
20 g white chocolate
12 orange tuiles
16 armelline (bitter almonds)
12 almonds
For the tuiles
25 g sugar
8 g orange juice
7 g flour type “OO”
5 g butter 16 g cocoa beans in grain
A touch of sweetness at the end of a meal: Gorgonzola cheese, white chocolate, and caramelized almonds.

Preparation

In order to make the tuiles start by mixing the ingredients in the following order: sugar, flour, orange juice and melted butter. Place the batter for one hour in the refrigerator. Whisk the armelline (bitter almonds) with a little water and sift the mixture. Toast the almonds in a pan, add a little sugar in order to caramel them. Form twelve round disks with a diameter of 8 cm on a silpat non-stick baking mat, sprinkle with the crushed cocoa beans and cook in dry oven at 180°C for 5/6 minutes. Meanwhile, cut the gorgonzola cheese into small cubes and melt the white chocolate. Take out of the oven the tuiles, and when they reach a temperature that allows you to shape them, place the gorgonzola near a border and close them in a ravioli. Finally, garnish the dish with crispy gorgonzola, armelline sauce, white chocolate and caramelized almonds.

Crispy chocolate and Gorgonzola

difficoltà ricettaMedium
tempo preparazione ricetta 45' min

INGREDIENTS

30 g spicy gorgonzola cheese
20 g white chocolate
12 orange tuiles
16 armelline (bitter almonds)
12 almonds
For the tuiles
25 g sugar
8 g orange juice
7 g flour type “OO”
5 g butter 16 g cocoa beans in grain
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