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Namelaka al gianduja fondente (di Luca Montersino)
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Ingredients
- 210 g di latte intero
- 10 g di sciroppo di glucosio
- 355 g di cioccolato fondente (70% di cacao) a pezzi (2-3 cm)
- 10 g di gelatina in polvere
- 380 g di panna (min. 30% di grassi) fredda
- 35 g di pasta di nocciole
- Nutrition
- per 1 Ricetta completa
- Calories
- 14681 kJ / 3509 kcal
- Protein
- 44 g
- Carbohydrates
- 212 g
- Fat
- 282 g
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