domenica 3 Luglio 2022 – Aggiornato alle 23:35

ANNUNCIO PUBBLICITARIO

Crema Marchigiana Bruciata

BAKKANO

[vc_row][vc_column width=”2/3″][vc_custom_heading text=”RISTORANTE BAKKANO PRESENTA” font_container=”tag:h2|font_size:20|text_align:left|color:%230171bc|line_height:1″ google_fonts=”font_family:Cabin%3Aregular%2Citalic%2C500%2C500italic%2C600%2C600italic%2C700%2C700italic|font_style:400%20regular%3A400%3Anormal” css=”.vc_custom_1465290287015{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”Crema Marchigiana Bruciata” font_container=”tag:h2|font_size:38|text_align:left|color:%230171bc|line_height:1″ google_fonts=”font_family:Bitter%3Aregular%2Citalic%2C700|font_style:700%20bold%20regular%3A700%3Anormal” css=”.vc_custom_1473831737259{margin-bottom: -10px !important;border-bottom-width: -10px !important;padding-bottom: -10px !important;}”][vc_custom_heading text=”a cura di CARLA PALIOTTI” font_container=”tag:h2|font_size:18|text_align:left|color:%23ff0202″ google_fonts=”font_family:Droid%20Sans%3Aregular%2C700|font_style:700%20bold%20regular%3A700%3Anormal”][vc_custom_heading text=”Oggi You Food è al ristorante Bakkano, situato in via Manara, a San Benedetto, per il dolce “Crema marchigiana bruciata”, una rivisitazione della creme brulè, elaborata dallo chef Maurizio Vagnoni. Il cuoco oltre ad essere esperto nel cucinare primi e secondi di carne, è anche maestro nella preparazione dei dessert. Il dolce di oggi è una variante della crema brulè in versione però tutta marchigiana, poiché questa ricetta è composta dall’anice stellato da cui si ricava il “mistrà”, tipico liquore delle Marche che si abbina al caffè oppure viene degustato dopo i pasti. Il risultato del dessert è delizioso. Il sapore della crema marchigiana è molto delicato grazie ai suoi ingredienti: vaniglia, panna, uova, zucchero, ricetta resa ancora più buona dalla correzione alle fragole oppure lamponi, la scelta ricade appunto in base alla stagione.

L’anice stellato è una specie di pianta angiosperma dicotiledone. È un albero tropicale sempreverde, alto tra i 5-10 metri originario dell’Asia orientale. Ha diverse proprietà ed è usato sia in cucina sia nel settore farmaceutico: proprietà eupeptiche, stomachiche, carminative ed antidiarroiche. Viene inoltre utilizzato per estrarne l’acido shikimico da cui vengono prodotti farmaci importanti come l’antivirale Oseltamivir.” font_container=”tag:h2|font_size:12|text_align:left|color:%23020000|line_height:2″ google_fonts=”font_family:Arvo%3Aregular%2Citalic%2C700%2C700italic|font_style:400%20italic%3A400%3Aitalic” css=”.vc_custom_1473832099311{margin-top: -10px !important;border-top-width: 2px !important;border-bottom-width: 2px !important;padding-top: -3px !important;}”][vc_column_text]crema-marchigiana-bruciata[/vc_column_text][vc_column_text]Fase 1
In un contenitore mettere in infusione l’anice stellato nella panna per una notte (8 ore circa). A parte sbattere i tuorli con lo zucchero e i semi di vaniglia. I semi si ricavano da un’incisione sulla bacca. Passata una notte in infusione, togliere l’anice e versare la panna insieme ai tuorli prima sbattuti e poi miscelare il tutto con la frusta.

Fase 2
Mettere 200/250 ml dell’impasto realizzato nella fase 1 in dei vasetti di vetro, sigillarli con il tappo a pressione e poi disporli in un contenitore a bagnomaria e infine metterli in forno a 130°. Cuocerli per circa 15/20 minuti. Attendere che la crema si addensi.

Fase 3
Terminata la cottura a bagnomaria, lasciare raffreddare la crema e al momento di servirla spolverarla con lo zucchero di canna q.b. e poi bruciarlo con la fiamma ossidrica. Servire decorandola con fragole e lamponi (a seconda della stagione) precedentemente cotti in una padella con scorza di lime e zucchero. Spolverare con zucchero a velo.

Et voilà il dessert è pronto per essere servito[/vc_column_text][/vc_column][vc_column width=”1/3″ css=”.vc_custom_1464170793989{border-left-width: 1px !important;border-left-color: #474747 !important;border-left-style: dashed !important;}”][vc_custom_heading text=”Lo Chef” font_container=”tag:h2|text_align:left|color:%23d83131″ google_fonts=”font_family:Josefin%20Sans%3A100%2C100italic%2C300%2C300italic%2Cregular%2Citalic%2C600%2C600italic%2C700%2C700italic|font_style:600%20bold%20regular%3A600%3Anormal” css=”.vc_custom_1464098817924{margin-top: -3px !important;margin-bottom: -4px !important;margin-left: -10px !important;}”][vc_raw_html css=”.vc_custom_1465290561308{margin-top: -3px !important;margin-left: -10px !important;padding-left: -10px 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