{"id":54680,"date":"2022-12-26T22:59:23","date_gmt":"2022-12-26T22:59:23","guid":{"rendered":"https:\/\/cucineditalia.com\/biancomangiare-grana-padano-and-coffee\/"},"modified":"2023-01-26T08:24:52","modified_gmt":"2023-01-26T08:24:52","slug":"biancomangiare-grana-padano-and-coffee","status":"publish","type":"post","link":"https:\/\/cucineditalia.com\/en\/biancomangiare-grana-padano-and-coffee\/","title":{"rendered":"Biancomangiare: Grana Padano and Coffee"},"content":{"rendered":"\n

An ensemble of softness and crunchiness for a perfect cheese <\/a>recipe to serve as a refined appetizer or elegant main course: Biancomangiare, Grana Padano, and coffee, a signature dish of award-winning chef Andrea Berton<\/a>.<\/p>\n\n\n\n

Ingredients<\/h2>\n\n\n

For the Fondue<\/strong><\/h2>\n\n
\n
Grated Grana Padano cheese<\/strong>: 100 g<\/div>\n
Milk<\/strong>: 300 g<\/div>\n
Cream<\/strong>: 300 g<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Grana Padano and Coffee Wafers<\/strong><\/h2><\/p>\n\n\n
\n
Grated Grana Padano cheese<\/strong>: 100 g<\/div>\n
Coffee powder<\/strong>: to taste<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n

For the Blancmange<\/strong><\/h2><\/p>\n\n\n
\n
Fresh egg whites<\/strong>: 200 g<\/div>\n
Salt<\/strong>: 1 pinch<\/div>\n
Fresh egg yolks<\/strong>: 4<\/div>\n
\n \n
<\/i><\/div>\n <\/a>\n <\/div>\n <\/div>\n \n\n\n
\"Biancomangiare,
Biancomangiare, Grana Padano e caff\u00e8<\/figcaption><\/figure>\n\n\n\n

Procedure<\/h2>\n\n\n

For the Fondue<\/strong><\/h2>\n\n\n

Bring the milk and cream to a boil and allow to reduce by half. Add the cheese and emulsify with a hand mixer until smooth and homogeneous.<\/p>\n\n\n

For the Wafers<\/strong><\/h2>\n\n\n

Spread a layer of Grana Padano on a sheet of baking paper inside an 8-cm. ring and bake for one minute in the microwave at maximum power. Dust the wafers with the coffee powder.<\/p>\n\n\n\n

For the Blancmange<\/strong><\/h2><\/p>\n\n\n\n

Whisk egg whites with a pinch of salt and place them inside a piping bag. Pour 1\/3 of the egg white inside 4 pastry cups 6 cm. in diameter, add the egg yolk in the center, and top with the remaining beaten egg white. Level the blancmange with a spatula and bake in a steam oven at 64 C\u00b0 for 10 minutes.<\/p>\n\n\n\n

Plate<\/h2>\n\n\n\n

Pour a layer of the fondue into a fondine dish. Lay the blancmange and wafer in the center. Finish by sprinkling coffee powder on top.<\/p>\n","protected":false},"excerpt":{"rendered":"

An ensemble of softness and crunchiness for a perfect cheese recipe to serve as a refined appetizer or elegant main course: Biancomangiare, Grana Padano, and coffee, a signature dish of award-winning chef Andrea Berton. Ingredients For the Fondue For the Grana Padano and Coffee Wafers For the Blancmange Procedure For the Fondue Bring the milk […]<\/p>\n","protected":false},"author":4,"featured_media":53201,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[15659],"tags":[18885,18388,20730,20731],"class_list":{"0":"post-54680","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-michelin-recipes","8":"tag-andreaberton-en","9":"tag-starchefrecipes","10":"tag-cheese-recipe","11":"tag-grana-padano"},"acf":[],"_links":{"self":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/54680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/comments?post=54680"}],"version-history":[{"count":0,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/posts\/54680\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media\/53201"}],"wp:attachment":[{"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/media?parent=54680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/categories?post=54680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cucineditalia.com\/en\/wp-json\/wp\/v2\/tags?post=54680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}