Savoiardo e Sanguinaccio | Leggerezza e golosità in un morso

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Ingredienti:

500 ml latte intero

100 gr cioccolato fondente (70%)

75 gr cacao amaro

250 gr zucchero semolato

45 gr amido di mais (o farina di riso)

30 gr burro

1 bacca di vaniglia

1 cucchiaino di cannella in polvere[/ffb_param][/ffb_paragraph_2][ffb_emptySpace_2 unique_id=”3nonvu3s” 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=”3noo0jjc” 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%3A1006%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.diciaccio.com%2Fwp-content%2Fuploads%2F2020%2F01%2Fcioccolato_fondente.jpg%5C%22%2C%5C%22width%5C%22%3A1200%2C%5C%22height%5C%22%3A900%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=”3noo108j” 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=”3noo16o3″ 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”]Setacciare in un pentolino dal fondo spesso cacao, amido di mais, cannella, i semi della bacca di vaniglia e lo zucchero; aggiungere gradualmente il latte mescolando assicurandosi sempre che questo venga man mano incorporato creando una cremina. Mettere sul fuoco a fiamma dolce e portare ad ebollizione sempre mescolando con una frusta e lasciare sul fuoco fino a che non si sia formata una salsa (occorreranno circa 10′-15′); a questo punto togliere dal fuoco e aggiunfere il cioccolato fondente precedentemente tritato e il burro; continuare a mescolare fino a che il tutto non sarà amalgamato.[/ffb_param][/ffb_paragraph_2][ffb_emptySpace_2 unique_id=”3noo279j” 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=”3noo1rv3″ 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%3A1007%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.diciaccio.com%2Fwp-content%2Fuploads%2F2020%2F01%2Fsanguinaccio_dolce.jpg%5C%22%2C%5C%22width%5C%22%3A1200%2C%5C%22height%5C%22%3A799%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=”3noo2drj” 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=”3noo2klr” 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”]Setacciare in un pentolino dal fondo spesso cacao, amido di mais, cannella, i semi della bacca di vaniglia e lo zucchero; aggiungere gradualmente il latte mescolando assicurandosi sempre che questo venga man mano incorporato creando una cremina. Mettere sul fuoco a fiamma dolce e portare ad ebollizione sempre mescolando con una frusta e lasciare sul fuoco fino a che non si sia formata una salsa (occorreranno circa 10′-15′); a questo punto togliere dal fuoco e aggiunfere il cioccolato fondente precedentemente tritato e il burro; continuare a mescolare fino a che il tutto non sarà amalgamato.[/ffb_param][/ffb_paragraph_2][ffb_emptySpace_2 unique_id=”3noo366a” 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=”3noo3b1i” 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%3A1008%2C%5C%22url%5C%22%3A%5C%22https%3A%2F%2Fwww.diciaccio.com%2Fwp-content%2Fuploads%2F2020%2F01%2Fsavoiardo_sanguinaccio.jpg%5C%22%2C%5C%22width%5C%22%3A1200%2C%5C%22height%5C%22%3A799%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=”3noo3o0a” 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=”3noo3rtq” 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%221%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”]

La crema dovrà risultare corposa e vellutata e scendere a nastro; qualora fosse ancora un po’ liquida, porla nuovamente sul fuoco per un paio di minuti sempre mescolando con la frusta. Coprire la crema, lasciandola nella stessa pentola, con pellicola a contatto per evitare che si formi la pellicina. Dopo 30 minuti la crema può essere riposta in frigorifero fino al momento di servire.

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