Ecco a voi il semifreddo rum, cacao e castagne allo yogurt (o quark o ricotta, se volete).
Di fatto è una rivisitazione del Mont Blanc, dato che la base è la pasta di castagne Ecco la ricetta per 1 porzione.
Per la pasta di castagne:
100g castagne lesse
90ml latte normale o di soia
9g cacao
30g yogurt greco
Aroma rum
Vanillina
Stevia
Per lo strato biscotto:
3 wasa o fette biscottate o 4 biscotti
50-60g acqua
stevia
Top layer:
120g yogurt greco
vaniglia e stevia
Cuocere le castagne con il latte, la Stevia, vanillina ed aroma rum, finché non sarà assorbito tutto il liquido.
Freddate le castagne, frullarle con il cacao e 30g di yogurt.
Porre come base, poi mettere sopra i wasa schiacciati bagnati ed infine lo yogurt. In frigo almeno un’ora ed è pronto.
Ricetta di: Martina Di Cassio, founder di “thathis_marty” https://www.instagram.com/thatis_marty/
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.