{"id":2712,"date":"2017-06-30T02:47:59","date_gmt":"2017-06-30T00:47:59","guid":{"rendered":"https:\/\/www.torinodoc.com\/?p=2712"},"modified":"2026-03-13T16:47:52","modified_gmt":"2026-03-13T15:47:52","slug":"trasparenza-avana","status":"publish","type":"post","link":"https:\/\/staging.torinotaste.it\/?p=2712","title":{"rendered":"TRASPARENZA AVANA\u2019"},"content":{"rendered":"

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TRASPARENZA AVANA\u2019<\/h1>\n

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Franco Ugetti<\/b>
Maestro pasticcere – Bardonecchia<\/p>\n

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Ingredienti per 4 persone (8 bicchierini)
<\/strong>Per il pane speziato
<\/strong>100 g d\u2019acqua, 45 g di zucchero, 100 g di miele, 1 g di spezie, 3 g d\u2019anice, scorza d\u2019arancia e di limone, 100 g farina, 1 g lievito chimico,\u00a0 6 g di bicarbonato di sodio, 1 g di sale, 65 g di burro fuso
Per il cremoso al caramello
<\/strong>250 g di panna, 70 g di zucchero di canna, 50 g di tuorli, 20 g di zucchero di canna, 3 g di gelatina, 50 g di panna montata
Per le pere all\u2019Avan\u00e0
<\/strong>500 g di pere tagliate a pezzi, 130 g di zucchero di canna, 100 g di burro, 200 g de vin\u00a0Valsusa Doc\u00a0(Avan\u00e0), chiodi di garofano, cannella, ginepro, coriandolo, anice, vaniglia, scorza d\u2019arancio\u2026<\/p>\n

Preparazione
<\/strong>Per il pane speziato
<\/strong>Mescolare le spezie e le scorze con l\u2019acqua, lo zucchero e il miele. Portare tutto a ebollizione, passare al colino e versare sulle polveri setacciate. Aggiungere il burro fuso, impastare e lasciare riposare per 12 ore. Riempire con l\u2019impasto una teglia da plum-cake. Cuocere a 180\u00b0 C per circa 20 minuti.
Per il cremoso al caramello
<\/strong>Realizzare un caramello biondo con cottura a secco di 50 g di zucchero. Arrestare la cottura dello zucchero con la panna liquida calda. Mescolare i tuorli con lo zucchero restante, versare la panna sui tuorli, aggiungere la gelatina e cuocere a 82\u00b0C. Passare al colino, raffreddare rapidamente e aggiungere delicatamente la panna montata.
Per le pere all\u2019Avan\u00e0
<\/strong>Realizzare un caramello biondo con cottura a secco dello zucchero. Arrestare la cottura con il burro tagliato a dadini. Aggiungere le pere tagliate, le spezie varie e il\u00a0vino Valsusa Doc. Cuocere dolcemente, lasciare ridurre, raffreddare e scolare.
Montaggio e presentazione
<\/strong>Versare nel bicchiere 45 g di cremoso al caramello e lasciare cristallizzare in frigo. Aggiungere il pane speziato a cubetti oppure mettere un disco di biscotto del diametro del bicchiere. Appoggiare le pere al vino con il loro sciroppo. Concludere con un ciuffo di panna montata alla cannella e zucchero muscovado.<\/p>\n

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Un progetto di :<\/strong><\/p>\n

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CONTATTI<\/p>\n

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Camera di commercio di Torino<\/span><\/span><\/span>
Via Carlo Alberto, 16 – 10123 Torino<\/span>
<\/span>Tel 011 571 6388 |\u00a0<\/span>torinodoc@to.camcom.it<\/a><\/p>\n

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PEC – Posta elettronica certificata protocollo.generale@to.legalmail.camcom.it <\/a>
Partita IVA 02506470018 <\/span>|<\/span>\u00a0Codice fiscale 80062130010<\/span><\/p>\n

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Cookie policy<\/a><\/p>\n

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TRASPARENZA AVANA\u2019Franco UgettiMaestro pasticcere – BardonecchiaIngredienti per 4 persone (8 bicchierini)Per il pane speziato100 g d\u2019acqua, 45 g di zucchero, 100 g di miele, 1 g di spezie, 3 g d\u2019anice, scorza d\u2019arancia e di limone, 100 g farina, 1 g lievito chimico,\u00a0 6 g di bicarbonato di sodio, 1 g di sale, 65 g […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"

\u00a0<\/p>

\u00a0<\/p>","_et_gb_content_width":"","footnotes":""},"categories":[31],"tags":[],"class_list":["post-2712","post","type-post","status-publish","format-standard","hentry","category-ricette"],"acf":[],"_links":{"self":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/2712","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2712"}],"version-history":[{"count":2,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/2712\/revisions"}],"predecessor-version":[{"id":11409,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=\/wp\/v2\/posts\/2712\/revisions\/11409"}],"wp:attachment":[{"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2712"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2712"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.torinotaste.it\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2712"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}