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Il dessert “delizia” è un dolce monoporzione a base di crema , caramello e nocciole. Dal sapore delicato e accattivante sarà un successo sulle vostre tavole. Vediamo come prepararlo insieme.

DIFFICOLTA’: media

COSTO: basso (circa 3 .00 euro)

TEMPO DI PREPARAZIONE: 20 minuti

INGREDIENTI per 4 dessert: 1 disco di pan di spagna, 1/4 di l di crema pasticcera, top al caramello, 12 nocciole tritate

052Innanzitutto prepariamo la crema pasticcera. A tal riguardo vi rimando alla ricetta su questo blog

CREMA PASTICCERA/ CUSTARD

 

 

 

090Tagliamo un dischetto di pan di spagna della dimensione della nostra coppetta e posizioniamolo sul fondo.

119Facciamo una bagna con acqua e qualche cucchiaio di caramello e irroriamo bene il dischetto. Poi ricopriamolo di crema, versiamo sopra il caramello e una manciata di nocciole tritate.

 

Realizziamo un secondo strato uguale al primo ma questa volta abbondiamo con il caramello e le nocciole. Il nostro dessert delizia è pronto. lasciamolo freddare qualche ora in frigo e…

Buon appetito.

cuoca Rita

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Dessert “delight” is a sweet little cake with cream, caramel and hazelnuts. Delicate and captivating flavour will be a success on your boards. Let’s see how to prepare it together.

DIFFICULTY: medium

Cost: low cost (about 3.00 euro)

PREPARATION TIME: 20 minutes

Ingredients for 4 desserts: 1 disc of sponge cake, 1/4 l of custard, caramel, 12 top hazelnuts

First prepare the custard. In this regard I refer to the recipe on this blog in the section http://lacucinadirita.altervista.org/crema-pasticcera-custard/SCHOOL Cut a sponge the size of our Cup and posizioniamolo on the bottom.

Let’s get wet with water and a few tablespoons of caramel and well get wet. Then we cover it with cream, pour over the caramel and a handful of hazelnuts.

Create a second layer as the first but this time full with caramel and hazelnuts. Our delicious dessert is ready. Let cool a few hours in the fridge and …

Bon appétit.

Rita Cook

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