{"id":8276,"date":"2022-06-18T16:24:32","date_gmt":"2022-06-18T14:24:32","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=8276"},"modified":"2022-06-18T16:55:26","modified_gmt":"2022-06-18T14:55:26","slug":"citrus-mousse-with-chocolate-biscuit","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/citrus-mousse-with-chocolate-biscuit\/","title":{"rendered":"Mousse agli agrumi con pasta biscotto al cioccolato"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em>Usiamo la meringa italiana per mousse morbide e vellutate!<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per 4 porzioni abbondanti (costo totale circa 10E)<\/h5>\n\n\n\n<p><\/p>\n\n\n\n<p><strong><em>per la pasta biscotto al cioccolato<\/em> <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>50 g di cioccolato fondente (70%)<\/li><li>65 g di burro, ammorbidito<\/li><li>40 g di zucchero<\/li><li>100 g (2 medie) uova, a temperatura ambiente<\/li><li>30 g di farina 00<\/li><li>scorza di 1\/2 agrume<\/li><li>1 pizzico di sale<\/li><\/ul>\n\n\n\n<ul class=\"wp-block-list\"><li><em><strong>per la mousse<\/strong><\/em><\/li><li>200 g di panna liquida (almeno con 30% di grassi), ben fredda<\/li><li>70 g di albumi (2 medi), a temperatura ambiente<\/li><li>115 g di zucchero (100 + 15)<\/li><li>30 ml di acqua<\/li><li>qualche goccia di limone<\/li><li>scorza di agrumi (abbiamo usato una combinazione di bergamotto e limone)<\/li><li>180 ml di succo di agrumi (abbiamo usato una combinazione di bergamotto e limone)<\/li><li>6 g di gelatina in polvere<\/li><\/ul>\n\n\n\n<p><em><strong>per decorare<\/strong><\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>una manciata di nocciole tostate<span style=\"font-size: 1em;\"> e tritate<\/span><\/li><li><a href=\"https:\/\/democraticgourmet.com\/it\/no-waste-candied-citrus-fruit-peels-fast-version\/\" target=\"_blank\" rel=\"noreferrer noopener\">bergamotto candito o scorze di limone<\/a><\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>La meringa italiana \u00e8 l'ideale per i dolci freddi che non necessitano di cottura.<\/p>\n\n\n\n<p>A differenza de la cugina francese, dove basta montare gli albumi con lo zucchero, la meringa Italiana si prepara versando lo sciroppo caldo sugli albumi, mentre vengono montati. Lo sciroppo caldo pastorizza gli albumi, quindi possono essere aggiunti a preparazioni di dolci crudi e consumati senza i rischi che comportano la formazione di batteri, come la salmonella.<\/p>\n\n\n\n<p>Una delle preparazioni dove la meringa all'italiana \u00e8 l'ideale, \u00e8 la mousse.<\/p>\n\n\n\n<p>Per questo dolce abbiamo preparato una mousse al profumo di agrumi e l'abbiamo adagiata sopra uno strato di una pasta biscotto al cioccolato. Il risultato \u00e8 stato divino.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit3-1024x683.jpg\" alt=\"\" class=\"wp-image-8279\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit3-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit3-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit3-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit3-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit3-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit3-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit3-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit3.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Quindi per preparare il dolce iniziamo dal biscotto al cioccolato.<\/p>\n\n\n\n<p>Facciamo sciogliere a bagnomaria il cioccolato, gi\u00e0 tagliato a pezzetti e quando avr\u00e0 raggiunto i 50\u00b0C, aggiungiamo il burro tagliato a pezzetti. Mescoliamo fino a quando il burro non sar\u00e0 ben incorporato al cioccolato.<\/p>\n\n\n\n<p>Nel frattempo sbattiamo brevemente le uova con lo zucchero e il sale, fino a quando non diventano bianche. Non troppo.<\/p>\n\n\n\n<p>Aggiungiamo la miscela di uova e zucchero al cioccolato fuso e burro e mescoliamo bene per unire. Setacciamo la farina sulla pastella, aggiungiamo la scorza e mescoliamo per incorporare.<\/p>\n\n\n\n<p>Distribuiamo il composto su una teglia foderata di carta da forno in uno strato sottile e lo cuociamo per soli 4-5 minuti in forno statico preriscaldato a 180\u00b0. Il cioccolato deve rimanere piuttosto umido al centro. Facciamo raffreddare completamente.<\/p>\n\n\n\n<p>Quando la base sar\u00e0 fredda, prepariamo la mousse.<\/p>\n\n\n\n<p>Uniamo i succhi, ne prendiamo l' 1\/3 e vi aggiungiamo la gelatina per circa 20 minuti.<\/p>\n\n\n\n<p>Nel frattempo in un pentolino con fondo spesso versiamo l'acqua e 100 g di zucchero e facciamo scaldare dolcemente. Quando la temperatura dello sciroppo raggiunge circa 100-105\u00b0C, iniziamo a montare gli albumi in una planetaria. Non appena diventano spumosi, versiamo su di essi i restanti 15 g di zucchero, senza fermare il mixer. Ogni tanto controlliamo la temperatura dello sciroppo. Una volta raggiunta la temperatura di 121\u00b0C, togliamo lo sciroppo dal fuoco e iniziamo a versarlo a filo, in modo sottile e costante, sugli albumi, senza fermare il mixer. ATTENZIONE perch\u00e9 lo sciroppo \u00e8 troppo caldo. Continuiamo a montare gli albumi, finch\u00e9 non si raffreddano e diventano davvero sodi e lucidi.<\/p>\n\n\n\n<p>Trascorsi i 20 minuti del tempo di ammollo della gelatina, scaldiamo il preparato fino a 45\u00b0C, quindi versiamo al suo interno il resto del succo per temperarlo.<\/p>\n\n\n\n<p>Infine, montiamo la panna molto fredda con il mixer, fino a trasformarla in una panna montata leggera. Per ottenere i migliori risultati, assicuratevi di aver raffreddato ben la ciotola e le fruste del mixer.<\/p>\n\n\n\n<p>Per concludere la preparazione della mousse, uniamo la panna montata alla meringa italiana e poi la preparazione di gelatina-succo. Mescoliamo delicatamente, fino ad ottenere un risultato omogeneo.<\/p>\n\n\n\n<p>Con l'aiuto di stampini quadrati o tondi tagliamo le basi dei biscotti al cioccolato e le riempiamo fino al bordo con la mousse. Li avvolgiamo molto bene con pellicola e li posiamo in congelatore per 1 ora e poi li conserviamo in frigorifero.<\/p>\n\n\n\n<p>Prima di servire togliamo gli stampini e decoriamo con bergamotto candito o scorze di limone e qualche nocciola tritata.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit2-1024x683.jpg\" alt=\"\" class=\"wp-image-8280\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit2-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit2-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit2-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit2-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit2-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit2-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit2-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/bergamote-mousse-with-chocolate-moelleux-biscuit2.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>We use Italian meringue for velvety soft mousses! ingredients for 4 generous portions (total cost about 10E) for the chocolate biscuit 50 g couverture chocolate&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/citrus-mousse-with-chocolate-biscuit\/\">Continue reading<span class=\"screen-reader-text\">Mousse agli agrumi con pasta biscotto al cioccolato<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":8278,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[517],"tags":[1766,593,522,544,1769,524,1770,1771,1426,1768,608,1048,1455,1772,521,594,609],"class_list":["post-8276","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-bergamot","tag-biscuit","tag-butter","tag-chocolate","tag-couverture","tag-egg","tag-egg-whites","tag-gelatin","tag-hazelnuts","tag-italian-meringue","tag-juice","tag-liquid-cream","tag-mousse","tag-pasteurize","tag-sugar","tag-syrup","tag-zest","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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