Millefoglie di panettone

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Ancora panettoni in dispensa? Ecco un modo semplice e goloso per gustarli arricchendoli di nuovi sapori e consistenze. Un’idea semplice ma di sicuro effetto al palato e alla vista e, soprattutto, da riproporre nella variante che si preferisce a seconda dei gusti, del panettone e della crema che si vuole abbinare. In questo caso abbiamo scelto un binomio classico e irresistibile, cioccolato fondente e amarene dandogli una nota di freschezza con un assaggio di frutti di bosco come tocco finale. Un panettone all’amarena come base, una crema al cioccolato fondente senza uova come farcitura e una ganache al cioccolato fondente per completare.

Ingredienti
Panettone all’amarena

per la crema al cioccolato fondente
150 g di cioccolato fondente

500 ml di latte

80 g di zucchero

80 g di fecola di patate

per la ganache al cioccolato fondente
250 g di panna fresca

250 g di cioccolato fondente

[/ffb_param][/ffb_paragraph_2][ffb_emptySpace_2 unique_id=”3nom2a7v” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22height%22%3A%2230%22%7D%7D%7D”][/ffb_emptySpace_2][ffb_image_2 unique_id=”3noljmvu” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22img%22%3A%7B%22img%22%3A%22%7B%5C%22id%5C%22%3A966%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.diciaccio.com%2Fwp-content%2Fuploads%2F2020%2F01%2Fdischi_panettone.jpg%5C%22%2C%5C%22width%5C%22%3A1200%2C%5C%22height%5C%22%3A562%7D%22%2C%22fullwidth%22%3A%221%22%7D%2C%22blank%22%3A%22null%22%7D%7D%7D”][/ffb_image_2][ffb_emptySpace_2 unique_id=”3nom1vv8″ data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22height%22%3A%2230%22%7D%7D%7D”][/ffb_emptySpace_2][ffb_paragraph_2 unique_id=”3nolm3lm” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22text-is-richtext%22%3A%220%22%2C%22align%22%3A%22text-left%22%2C%22align-sm%22%3A%22%22%2C%22align-md%22%3A%22%22%2C%22align-lg%22%3A%22%22%7D%7D%7D”][ffb_param route=”o gen text”]Iniziare preparando la crema al cioccolato fondente mettendo latte e zucchero in una casseruola e far scaldare fino allo scioglimento dello zucchero; aggiungere poi, sempre mescolando, la fecola setacciata e far addensare. Togliere il composto dal fuoco e unirvi il cioccolato precedentemente tritato amalgamando il tutto. Lasciar raffreddare. Preparare intanto la ganache portando a bollore la panna e, togliendola immediatamente dal fuoco, aggiungervi il cioccolato fondente precedentemente tritato. Mescolare fino a quando il cioccolato si sarà sciolto e gli ingredienti amalgamati. Lasciar raffreddare fino ad ottenere una consistenza cremosa. Tagliare poi il panettone a fette dello spessore che si preferisce e, con un coppapasta ricavare dei dischi; sovrapporli alternandoli ad uno strato di crema al cioccolato. Sull’ultimo strato di panettone spalmare la ganache al cioccolato e poi decorare con i frutti di bosco.[/ffb_param][/ffb_paragraph_2][ffb_emptySpace_2 unique_id=”3nom3g9u” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22height%22%3A%2230%22%7D%7D%7D”][/ffb_emptySpace_2][ffb_image_2 unique_id=”3nolvflg” data=”%7B%22o%22%3A%7B%22gen%22%3A%7B%22ffsys-disabled%22%3A%220%22%2C%22ffsys-info%22%3A%22%7B%7D%22%2C%22img%22%3A%7B%22img%22%3A%22%7B%5C%22id%5C%22%3A967%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.diciaccio.com%2Fwp-content%2Fuploads%2F2020%2F01%2Fmillefoglie_panettone.jpg%5C%22%2C%5C%22width%5C%22%3A1200%2C%5C%22height%5C%22%3A408%7D%22%2C%22fullwidth%22%3A%221%22%7D%2C%22blank%22%3A%22null%22%7D%7D%7D”][/ffb_image_2][/ffb_column_1][/ffb_section_0]