{"id":10781,"date":"2018-05-14T14:46:22","date_gmt":"2018-05-14T14:46:22","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=10781"},"modified":"2018-05-15T11:37:41","modified_gmt":"2018-05-15T11:37:41","slug":"vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/","title":{"rendered":"Vincenzo Candiano: Parfait alla Vaniglia con th\u00e8 bianco al geranio, meringhette speziate, gelatina di miele ai chiodi di garofano e crumble di mandorle al caff\u00e8 arabica e fior di sale combava"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<h3 style=\"text-align: center;\"><strong>Un dessert esotico, elegante e contemporaneo.<\/strong><\/h3>\n<p style=\"text-align: center;\"><strong><em>Profumato, piacevolmente dolce quanto basta perch\u00e8 equilibrato dalle note tostate del crumble al caff\u00e8 e dalle spezie delle meringhette ed infine dal th\u00e8 servito tiepido che arricchito dal geranio e dalle foglie di chiodi di garofano accende tutti i gusti e gli aromi nascosti.<\/em> <\/strong><\/p>\n<h3><strong>Una ricetta creata dal due stelle Michelin <a href=\"http:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/\"><span style=\"color: #0000ff;\">Vincenzo Candiano<\/span><\/a> , chef del Relais &amp; Ch\u00e2teaux\u00a0 &#8220;Locanda Don Serafino&#8221; di Ragusa Ibla con<span style=\"color: #0000ff;\"> <a style=\"color: #0000ff;\" href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2018\/02\/23\/madame-de-bourbon-leccellenza-migliori-ristoranti-chefemaitrelab\/\">Madame de Bourbon<\/a><\/span>. L&#8217;azienda Madame de Bourbon, esportatrice di eccellenze alimentari rare e preziose, nasce a R\u00e9union, isola francese nell\u2019Oceano Indiano ed \u00e8 la realizzazione del sogno di due nostri gourmand residenti ormai da molti anni sull\u2019isola, costantemente alla ricerca della migliore qualit\u00e0.<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10846\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/image-4447\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-139.jpeg?fit=1476%2C1125&amp;ssl=1\" data-orig-size=\"1476,1125\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-139.jpeg?fit=300%2C229&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-139.jpeg?fit=640%2C488&amp;ssl=1\" class=\"myFoto aligncenter wp-image-10846\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-139-300x229.jpeg?resize=500%2C381\" alt=\"\" width=\"500\" height=\"381\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-139.jpeg?resize=300%2C229&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-139.jpeg?resize=768%2C585&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-139.jpeg?resize=1024%2C780&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-139.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-139.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<h3 style=\"text-align: center;\"><strong>Ricetta per 10 persone<\/strong><\/h3>\n<h3><strong> Parfait<\/strong><\/h3>\n<p><strong>Ingredienti:<\/strong><\/p>\n<p>160g tuorli<br \/>\n175g latte<br \/>\n180g zucchero<br \/>\nmezza bacca vaniglia bleue &#8220;Madame de Bourbon&#8221;<br \/>\n300g panna montata<\/p>\n<figure id=\"attachment_10848\" aria-describedby=\"caption-attachment-10848\" style=\"width: 195px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10848\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/image-4449\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-141.jpeg?fit=490%2C628&amp;ssl=1\" data-orig-size=\"490,628\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-141.jpeg?fit=234%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-141.jpeg?fit=490%2C628&amp;ssl=1\" class=\"myFoto wp-image-10848\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-141-234x300.jpeg?resize=195%2C250\" alt=\"\" width=\"195\" height=\"250\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-141.jpeg?resize=234%2C300&amp;ssl=1 234w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-141.jpeg?w=490&amp;ssl=1 490w\" sizes=\"(max-width: 195px) 100vw, 195px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-10848\" class=\"wp-caption-text\">Vaniglia bleue &#8220;Madame de Bourbon&#8221;<\/figcaption><\/figure>\n<p><strong>Procedimento:<\/strong><\/p>\n<p>Montare i tuorli con lo zucchero, aggiungerli al latte e vaniglia macinata, portare tutto a 85\u00b0C al bagnomaria, versare subito in planetaria e montare fino a raffreddare.<br \/>\nMontare la panna e incorporare al composto, versare in uno stampo basso e rettangolare, abbattere, quindi conservare in congelatore a -15\u00b0C, coppare dei piccoli cilindri.<\/p>\n<h3><strong>Meringhette speziate<\/strong><\/h3>\n<p><strong>Ingredienti:\u00a0<\/strong><\/p>\n<p>40g albume d&#8217;uovo<br \/>\n80g zucchero a velo<br \/>\n1g pepe rosa Eric Lavalle &#8220;Madame de Bourbon&#8221;<br \/>\n1,8g Curcuma madre B&amp;B Riviere &#8220;Madame de Bourbon&#8221;<\/p>\n<div class=\"tiled-gallery type-rectangular tiled-gallery-unresized\" data-original-width=\"640\" data-carousel-extra='{&quot;blog_id&quot;:1,&quot;permalink&quot;:&quot;https:\\\/\\\/www.chefemaitre.com\\\/blog\\\/blog\\\/2018\\\/05\\\/14\\\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\\\/&quot;,&quot;likes_blog_id&quot;:128430838}' itemscope itemtype=\"http:\/\/schema.org\/ImageGallery\" > <div class=\"gallery-row\" style=\"width: 640px; height: 242px;\" data-original-width=\"640\" data-original-height=\"242\" > <div class=\"gallery-group images-1\" style=\"width: 321px; height: 242px;\" data-original-width=\"321\" data-original-height=\"242\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/image-4450\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"317\"> <meta itemprop=\"height\" content=\"238\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"10849\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-142.jpeg\" data-orig-size=\"960,720\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-142.jpeg?fit=300%2C225&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-142.jpeg?fit=640%2C480&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-142.jpeg?w=317&#038;h=238&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-142.jpeg?w=960&amp;ssl=1 960w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-142.jpeg?resize=300%2C225&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-142.jpeg?resize=768%2C576&amp;ssl=1 768w\" width=\"317\" height=\"238\" loading=\"lazy\" data-original-width=\"317\" data-original-height=\"238\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"Pepe rosa Eric Lavalle &quot;Madame de Bourbon&quot;\" style=\"width: 317px; height: 238px;\" \/> <\/a> <div class=\"tiled-gallery-caption\" itemprop=\"caption description\"> Pepe rosa Eric Lavalle &#8220;Madame de Bourbon&#8221; <\/div> <\/div> <\/div> <!-- close group --> <div class=\"gallery-group images-1\" style=\"width: 319px; height: 242px;\" data-original-width=\"319\" data-original-height=\"242\" > <div class=\"tiled-gallery-item tiled-gallery-item-large\" itemprop=\"associatedMedia\" itemscope itemtype=\"http:\/\/schema.org\/ImageObject\"> <a href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/image-4451\/\" border=\"0\" itemprop=\"url\"> <meta itemprop=\"width\" content=\"315\"> <meta itemprop=\"height\" content=\"238\"> <img decoding=\"async\" class=\"\" data-attachment-id=\"10850\" data-orig-file=\"https:\/\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-143.jpeg\" data-orig-size=\"853,645\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-143.jpeg?fit=300%2C227&#038;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-143.jpeg?fit=640%2C484&#038;ssl=1\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-143.jpeg?w=315&#038;h=238&#038;ssl=1\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-143.jpeg?w=853&amp;ssl=1 853w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-143.jpeg?resize=300%2C227&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-143.jpeg?resize=768%2C581&amp;ssl=1 768w\" width=\"315\" height=\"238\" loading=\"lazy\" data-original-width=\"315\" data-original-height=\"238\" itemprop=\"http:\/\/schema.org\/image\" title=\"image\" alt=\"Curcuma madre B&amp;B Riviere &quot;Madame de Bourbon&quot;\" style=\"width: 315px; height: 238px;\" \/> <\/a> <div class=\"tiled-gallery-caption\" itemprop=\"caption description\"> Curcuma madre B&#038;B Riviere &#8220;Madame de Bourbon&#8221; <\/div> <\/div> <\/div> <!-- close group --> <\/div> <!-- close row --> <\/div>\n<p><strong>Procedimento:<\/strong><\/p>\n<p>Montare insieme tutti gli ingredienti, dressare sul tappeto di silicone e seccare in forno, conservare in contenitore ermetico.<\/p>\n<h3><strong>Crumble<\/strong><\/h3>\n<p><strong>Ingredienti:<\/strong><\/p>\n<p>100g farina di mandorle<br \/>\n100g burro<br \/>\n100g biscotti secchi<br \/>\nun pizzico di fior di sale al Combava Eric Lavalle &#8220;Madame de Bourbon&#8221;<br \/>\n50g caff\u00e8 arabica Bourbon Pointu da La Maison de Laurina &#8220;Madame de Bourbon&#8221;<\/p>\n<figure id=\"attachment_10852\" aria-describedby=\"caption-attachment-10852\" style=\"width: 177px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10852\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/image-4453\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-145.jpeg?fit=904%2C1280&amp;ssl=1\" data-orig-size=\"904,1280\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-145.jpeg?fit=212%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-145.jpeg?fit=640%2C906&amp;ssl=1\" class=\"myFoto wp-image-10852\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-145-212x300.jpeg?resize=177%2C250\" alt=\"\" width=\"177\" height=\"250\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-145.jpeg?resize=212%2C300&amp;ssl=1 212w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-145.jpeg?resize=768%2C1087&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-145.jpeg?resize=723%2C1024&amp;ssl=1 723w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-145.jpeg?w=904&amp;ssl=1 904w\" sizes=\"(max-width: 177px) 100vw, 177px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-10852\" class=\"wp-caption-text\">Caff\u00e8 arabica Bourbon Pointu da La Maison de Laurina &#8220;Madame de Bourbon&#8221;<\/figcaption><\/figure>\n<h3><strong>Procedimento:<\/strong><\/h3>\n<p>Stemperare il caff\u00e8 in 700 gr d&#8217;acqua e fate cuocere lentamente fino ridurre della met\u00e0, filtrare. Impastare brevemente tutti i restanti ingredienti in planetaria con l&#8217;apposito accessorio a &#8220;foglia&#8221; , distribuire su placca da forno antiaderente e cuocere a 180\u00b0C per 10 minuti, fate raffreddare e girando con un mestolo bagnate con il caff\u00e8 ristretto, fate asciugare in forno a 80\u00b0C per 8-10 minuti. Profumare aggiungendo un pizzico di sale e di polvere di caff\u00e8.<\/p>\n<h3><strong>Gelatina di miele<\/strong><\/h3>\n<p>Ingredienti:<\/p>\n<p>200g miele millefiori ibleo<br \/>\n4g agar agar<br \/>\n2g gelatina in fogli<br \/>\nbuccia di mezzo limone<br \/>\nn\u00b08 foglie di Chiodi di Garofano B. Riviere<br \/>\n100g acqua<\/p>\n<figure id=\"attachment_10853\" aria-describedby=\"caption-attachment-10853\" style=\"width: 250px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10853\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/image-4454\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-146.jpeg?fit=960%2C718&amp;ssl=1\" data-orig-size=\"960,718\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-146.jpeg?fit=300%2C224&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-146.jpeg?fit=640%2C479&amp;ssl=1\" class=\"myFoto wp-image-10853\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-146-300x224.jpeg?resize=250%2C187\" alt=\"\" width=\"250\" height=\"187\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-146.jpeg?resize=300%2C224&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-146.jpeg?resize=768%2C574&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-146.jpeg?w=960&amp;ssl=1 960w\" sizes=\"(max-width: 250px) 100vw, 250px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-10853\" class=\"wp-caption-text\">Le foglie, &#8220;Madame de Bourbon&#8221;<\/figcaption><\/figure>\n<p><strong>Procedimento:<\/strong><\/p>\n<p>Mettere in infusione le foglie secche di Chiodi di Garofano con l&#8217;acqua e la buccia di limone, portare a 80 gradi, quindi fate raffreddare, filtrare, aggiungere il miele e l&#8217;agar agar, portare a bollore, aggiungere la gelatina, versare in un contenitore basso e fate rapprendere, quindi con un coltellino ricavate dei nastri.<\/p>\n<h3><strong>The tiepido profumato al geranio<\/strong><\/h3>\n<p><strong>Ingredienti:<\/strong><\/p>\n<p>2g the bianco de la Reunion al Geranio rosato<br \/>\n400g acqua<br \/>\nzucchero<br \/>\nxantana<\/p>\n<p><strong>Procedimento:<\/strong><\/p>\n<p>Mettere in infusione il the con acqua calda per 15 minuti, quindi filtrare, regolare di zucchero e legare con xantana. Prima di servire nel dolce va riscaldato a 65\u00b0C.<\/p>\n<h3><strong>Guarnizioni:<\/strong><\/h3>\n<p>fiori eduli<\/p>\n<h3><strong>Impiattamento:<\/strong><\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"10845\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/image-4446\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-138.jpeg?fit=1476%2C1146&amp;ssl=1\" data-orig-size=\"1476,1146\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-138.jpeg?fit=300%2C233&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-138.jpeg?fit=640%2C497&amp;ssl=1\" class=\"myFoto aligncenter wp-image-10845\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-138-300x233.jpeg?resize=500%2C388\" alt=\"\" width=\"500\" height=\"388\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-138.jpeg?resize=300%2C233&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-138.jpeg?resize=768%2C596&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-138.jpeg?resize=1024%2C795&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-138.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-138.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Sistemare i cilindri di parfait nel piatto, quindi il crumble, i nastri di gelatina e le meringhette guarnire con i fiori e finire il piatto versandovi accanto del the aromatizzato tiepido.<\/p>\n<figure id=\"attachment_9304\" aria-describedby=\"caption-attachment-9304\" style=\"width: 500px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9304\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3635\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=1476%2C983&amp;ssl=1\" data-orig-size=\"1476,983\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=300%2C200&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?fit=640%2C426&amp;ssl=1\" class=\"myFoto wp-image-9304\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546-300x200.jpeg?resize=500%2C333\" alt=\"\" width=\"500\" height=\"333\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?resize=300%2C200&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?resize=768%2C511&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?resize=1024%2C682&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?w=1476&amp;ssl=1 1476w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-546.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-9304\" class=\"wp-caption-text\">Vincenzo Candiano<\/figcaption><\/figure>\n<p><a href=\"http:\/\/www.locandadonserafino.it\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"9300\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/chefmaitre-lab\/vincenzo-candiano-locanda-don-serafino-ragusa-ibla-rg\/image-3632\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?fit=1242%2C864&amp;ssl=1\" data-orig-size=\"1242,864\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"image\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?fit=300%2C209&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?fit=640%2C445&amp;ssl=1\" class=\"aligncenter wp-image-9300\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543-300x209.jpeg?resize=200%2C139\" alt=\"\" width=\"200\" height=\"139\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?resize=300%2C209&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?resize=768%2C534&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?resize=1024%2C712&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/02\/image-543.jpeg?w=1242&amp;ssl=1 1242w\" sizes=\"(max-width: 200px) 100vw, 200px\" data-recalc-dims=\"1\" \/><\/a><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Un dessert esotico, elegante e contemporaneo. Profumato, piacevolmente dolce quanto basta perch\u00e8 equilibrato dalle note tostate del crumble al caff\u00e8 e dalle spezie delle meringhette ed infine dal th\u00e8 servito [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":10863,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[68],"tags":[377,395,387],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Vincenzo Candiano: Parfait alla Vaniglia con th\u00e8 bianco al geranio, meringhette speziate, gelatina di miele ai chiodi di garofano e crumble di mandorle al caff\u00e8 arabica e fior di sale combava - #ChefeMaitreLab<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vincenzo Candiano: Parfait alla Vaniglia con th\u00e8 bianco al geranio, meringhette speziate, gelatina di miele ai chiodi di garofano e crumble di mandorle al caff\u00e8 arabica e fior di sale combava - #ChefeMaitreLab\" \/>\n<meta property=\"og:description\" content=\"Un dessert esotico, elegante e contemporaneo. Profumato, piacevolmente dolce quanto basta perch\u00e8 equilibrato dalle note tostate del crumble al caff\u00e8 e dalle spezie delle meringhette ed infine dal th\u00e8 servito [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/\" \/>\n<meta property=\"og:site_name\" content=\"Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/groups\/salaecucina\" \/>\n<meta property=\"article:published_time\" content=\"2018-05-14T14:46:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-05-15T11:37:41+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?fit=1471%2C968&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"1471\" \/>\n\t<meta property=\"og:image:height\" content=\"968\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"ireschef\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@ChefMaitre\" \/>\n<meta name=\"twitter:site\" content=\"@ChefMaitre\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"ireschef\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/\"},\"author\":{\"name\":\"ireschef\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#\/schema\/person\/7bdfa87ab4bb5d07b5d761fe8f9796d4\"},\"headline\":\"Vincenzo Candiano: Parfait alla Vaniglia con th\u00e8 bianco al geranio, meringhette speziate, gelatina di miele ai chiodi di garofano e crumble di mandorle al caff\u00e8 arabica e fior di sale combava\",\"datePublished\":\"2018-05-14T14:46:22+00:00\",\"dateModified\":\"2018-05-15T11:37:41+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/\"},\"wordCount\":601,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2018\/05\/image-148.jpeg?fit=1471%2C968&ssl=1\",\"keywords\":[\"chefemaitrelab\",\"madamedebourbonlab\",\"vincenzocandianolab\"],\"articleSection\":[\"Gusto e Stile\"],\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2018\/05\/14\/vincenzo-candiano-parfait-alla-vaniglia-con-the-bianco-al-geranio-meringhette-speziate-gelatina-di-miele-ai-chiodi-di-garofano-e-crumble-di-mandorle-al-caffe-arabica-e-fior-di-sale-combava\/\",\"name\":\"Vincenzo Candiano: Parfait alla Vaniglia con th\u00e8 bianco al geranio, meringhette speziate, gelatina di miele ai chiodi di garofano e crumble di mandorle al caff\u00e8 arabica e fior di sale combava - 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