{"id":3312,"date":"2023-07-28T09:36:17","date_gmt":"2023-07-28T07:36:17","guid":{"rendered":"https:\/\/new.ciaogusto.com\/?p=3312"},"modified":"2024-06-20T12:37:36","modified_gmt":"2024-06-20T10:37:36","slug":"white-caprese","status":"publish","type":"post","link":"https:\/\/new.ciaogusto.com\/index.php\/2023\/07\/28\/white-caprese\/","title":{"rendered":"WHITE CAPRESE"},"content":{"rendered":"

<\/span><\/div><\/div><\/div>
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    Preparation time – 40min<\/div><\/li>
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    Cooking time – 35min<\/div><\/li>
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    Difficulty – medium<\/p>\n<\/div><\/li>

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    Servings – serves 6 or more<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
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      INGREDIENTS<\/strong><\/p>\n<\/div><\/li>

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      • 150 g Novi white chocolate<\/span><\/li>\n
      • 125 g butter<\/li>\n
      • 4 eggs<\/li>\n
      • 60 g sugar<\/li>\n
      • 190 g Noberasco organic almonds, blanched<\/span><\/li>\n
      • 2 lemons (grated zest and juice)<\/li>\n
      • 1 tsp. baking powder<\/li>\n
      • icing sugar<\/li>\n
      • >> Our wine picks:<\/li>\n
      • Zonin Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry Prestige 1821<\/span><\/li>\n
      • OR: Santa Margherita Prosecco Superiore DOCG Brut<\/span><\/li>\n
      • OR: Castello del Poggio Moscato d\u2019Asti DOCG<\/span><\/li>\n<\/ul>\n<\/div><\/li><\/ul><\/div><\/div>
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          METHOD<\/strong><\/p>\n<\/div><\/li>

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            1. Finely chop the almonds until you get a sort of flour.<\/li>\n
            2. Chop the white chocolate with a knife, put it in a saucepan and melt over a bain-marie.<\/li>\n
            3. Work the butter with an electric mixer whipping it long enough to make it soft and creamy.<\/li>\n
            4. Add the melted chocolate and then mix again.<\/li>\n
            5. Add 1 whole egg and 4 egg yolks to the mixture and whip again for another 15 minutes in order to obtain a soft and fluffy mixture.<\/li>\n
            6. Note, whisk the egg whites until stiff.<\/li>\n
            7. Add the grated zest of one lemon and the juice to the mixture.<\/li>\n
            8. Finally add the almond flour, baking powder and egg whites.<\/li>\n
            9. Butter and flour a 22 cm baking tin, pour the mixture and bake in a preheated oven at 180\u00b0C for 30-35 minutes.<\/li>\n
            10. Leave to cool, then serve.<\/li>\n<\/ol>\n

              This recipe was created by the foodblogger Elena Levati for Noberasco<\/em><\/li>\n<\/ol>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

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                Chef’s tip<\/h3>\n

                Decorate with icing sugar and lemon slices right before serving.<\/p>\n

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                  Serving suggestion<\/h3>\n

                  Serve at the end of a meal as a dessert, with a nice little glass of Limoncello liqueur; on its own as a ‘tea-time snack’ or at breakfast.<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                    Wine selection<\/h3>\n

                    Moscato d\u2019Asti DOCG, Prosecco Superiore DOCG or Limoncello.<\/p>\n

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                      Family tip<\/h3>\n

                      This content is not available yet :)<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                        Dish history<\/h3>\n

                        ‘White Caprese<\/strong>‘ is a delicious\u00a0alternative version<\/strong>\u00a0to the classical Caprese chocolate cake, with which it shares some of the main ingredients – eggs, almonds and butter. Its innovation lays in the use of\u00a0white chocolate<\/strong>\u00a0to contrast the bitter flavour of the\u00a0lemons<\/strong>. The recipe originates from the\u00a0Isle of<\/strong>\u00a0Capri<\/strong>, from which it takes its name.<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3314,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-3312","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/comments?post=3312"}],"version-history":[{"count":3,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3312\/revisions"}],"predecessor-version":[{"id":3388,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3312\/revisions\/3388"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media\/3314"}],"wp:attachment":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media?parent=3312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/categories?post=3312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/tags?post=3312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}