{"id":3628,"date":"2017-08-13T13:23:55","date_gmt":"2017-08-13T13:23:55","guid":{"rendered":"http:\/\/www.chefemaitre.com\/blog\/?p=3628"},"modified":"2017-08-13T16:43:45","modified_gmt":"2017-08-13T16:43:45","slug":"gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/","title":{"rendered":"Gelato alla banana e vaniglia Bourbon del Madagascar con croccante al pistacchio e mandorle"},"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<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3629\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/image-699\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=1175%2C995&amp;ssl=1\" data-orig-size=\"1175,995\" 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\/2017\/08\/image-143.jpeg?fit=300%2C254&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=640%2C542&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3629 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143-300x254.jpeg?resize=300%2C254\" alt=\"\" width=\"300\" height=\"254\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?resize=300%2C254&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?resize=768%2C650&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?resize=1024%2C867&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?w=1175&amp;ssl=1 1175w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><strong>Per il gelato di banane<\/strong><\/h3>\n<p style=\"text-align: center;\"><strong>Ingredienti:<\/strong><\/p>\n<p style=\"text-align: center;\">500 gr banane<br \/>\n250 gr panna fresca<br \/>\n350 gr latte intero<br \/>\n150-200 gr di zucchero<br \/>\n1 bacca di vaniglia Bourbon del Madagascar<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>Procedimento:<\/strong><\/p>\n<p>La preparazione di questo gelato alla banana \u00e8 semplicissima, oltretutto non \u00e8 necessario possedere una gelatiera. Nella ricetta ho scritto una dose variabile di zucchero, questo perch\u00e9 va regolato a seconda del grado di maturazione e dolcezza delle banane usate.<\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3638\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/image-704\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-148.jpeg?fit=1689%2C1177&amp;ssl=1\" data-orig-size=\"1689,1177\" 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\/2017\/08\/image-148.jpeg?fit=300%2C209&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-148.jpeg?fit=640%2C446&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3638 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-148-300x209.jpeg?resize=300%2C209\" alt=\"\" width=\"300\" height=\"209\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-148.jpeg?resize=300%2C209&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-148.jpeg?resize=768%2C535&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-148.jpeg?resize=1024%2C714&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-148.jpeg?w=1689&amp;ssl=1 1689w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-148.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/>Bisogna fare attenzione perch\u00e9 la banana tende ad ossidarsi molto velocemente al contatto con l\u2019aria diventando scura, per evitare ci\u00f2 mettere nel robot prima il latte, la panna, \u00a0la vaniglia e poi tagliare la banana direttamente nel composto. In alternativa, alle banane tagliate a pezzi, potete aggiungere un po\u2019 di succo di limone che rallenter\u00e0 l&#8217;ossidazione, ma comunque toglier\u00e0 un po&#8217; di dolcezza alla frutta (quindi regolarsi con lo zucchero di conseguenza). Una volta inserite nel robot le banane tagliate, il latte e la panna, aggiungete lo zucchero e frullate fino a che lo zucchero sia sciolto e la miscela sia omogenea. A questo punto accendete la gelatiera e versate a mantecare per circa 30-40 minuti. Se non avete la gelatiera ponete nel freezer il composto a ghiacciate. Appena sar\u00e0 ghiacciato toglietelo, mettetelo nel robot e frullate per fare incorporare aria e dare cremosit\u00e0 al gelato. Rimettere nel freezer e successivamente ripetere l&#8217;operazione. Pi\u00f9 volte verr\u00e0 fatta questa operazione e pi\u00f9 soffice sar\u00e0 il gelato incorporando aria.<\/p>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<span style=\"color: #ff0000;\"><strong>ANNUNCIO PUBBLICITARIO<\/strong><\/span><\/p>\n<p><!-- Cucina1 --><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block; width: 336px; height: 380px;\" data-ad-client=\"ca-pub-9055201183723024\" data-ad-slot=\"1018155793\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n(adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3633\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/image-703\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-147.jpeg?fit=1384%2C1151&amp;ssl=1\" data-orig-size=\"1384,1151\" 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\/2017\/08\/image-147.jpeg?fit=300%2C249&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-147.jpeg?fit=640%2C533&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3633 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-147-300x249.jpeg?resize=300%2C249\" alt=\"\" width=\"300\" height=\"249\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-147.jpeg?resize=300%2C249&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-147.jpeg?resize=768%2C639&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-147.jpeg?resize=1024%2C852&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-147.jpeg?w=1384&amp;ssl=1 1384w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-147.jpeg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<h3 style=\"text-align: center;\"><strong>Per il croccante al pistacchio e mandorle<\/strong><\/h3>\n<p style=\"text-align: center;\"><strong>Ingredienti:<\/strong><\/p>\n<p style=\"text-align: center;\">100 gr di mandorle e pistacchi<br \/>\n100 gr di zucchero<br \/>\n10 gr di succo di limone<\/p>\n<p>&nbsp;<\/p>\n<p style=\"text-align: center;\"><strong>Procedimento:<\/strong><\/p>\n<p>Il croccante alle mandorle e pistacchi \u00e8 un dolce semplice e veloce da realizzare. Volutamente non ho scritto le proporzioni tra mandorle e pistacchi perch\u00e9 potrete farle a vostra scelta secondo il vostro gusto.<br \/>\nPer preparare il croccante accendete il forno a 180\u00b0C. A temperatura raggiunta, infornate mandorle e pistacchi per circa cinque minuti o meno, controllando che non arrivino a tostatura. In una padella antiaderente preparate il caramello, mettendo a fiamma dolce il succo di limone e lo zucchero. Appena il caramello arriva a 170\u00b0C, aggiungere le mandorle calde in padella, mescolate delicatamente facendo attenzione alle alte temperature. Versate il composto su una superficie antiaderente, ideale un piano di marmo unto di olio di semi o rivestito di carta forno, oppure un tappetino di silicone. Sbriciolarlo grossolanamente per guarnire la superficie del gelato.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3632\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/image-702\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-146.jpeg?fit=1236%2C2048&amp;ssl=1\" data-orig-size=\"1236,2048\" 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\/2017\/08\/image-146.jpeg?fit=181%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-146.jpeg?fit=618%2C1024&amp;ssl=1\" class=\"myFoto aligncenter wp-image-3632 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-146-181x300.jpeg?resize=181%2C300\" alt=\"\" width=\"181\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-146.jpeg?resize=181%2C300&amp;ssl=1 181w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-146.jpeg?resize=768%2C1273&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-146.jpeg?resize=618%2C1024&amp;ssl=1 618w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-146.jpeg?w=1236&amp;ssl=1 1236w\" sizes=\"(max-width: 181px) 100vw, 181px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Potete servire il gelato alla banana cos\u00ec semplice, o spolverato con cacao dolce, o con pezzetti di fragole e meringa sbriciolata, oppure con cioccolato fondente fuso ed un po&#8217; di croccante alle mandorle e pistacchi come in foto.<\/p>\n<p><strong>(Ricetta di Tiziana Perna)<\/strong><\/p>\n<figure id=\"attachment_3630\" aria-describedby=\"caption-attachment-3630\" style=\"width: 197px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"3630\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/image-700\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-144.jpeg?fit=356%2C543&amp;ssl=1\" data-orig-size=\"356,543\" 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\/2017\/08\/image-144.jpeg?fit=197%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-144.jpeg?fit=356%2C543&amp;ssl=1\" class=\"myFoto wp-image-3630 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-144-197x300.jpeg?resize=197%2C300\" alt=\"\" width=\"197\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-144.jpeg?resize=197%2C300&amp;ssl=1 197w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-144.jpeg?w=356&amp;ssl=1 356w\" sizes=\"(max-width: 197px) 100vw, 197px\" data-recalc-dims=\"1\" \/><figcaption id=\"caption-attachment-3630\" class=\"wp-caption-text\">Tiziana Perna<\/figcaption><\/figure>\n<h3><strong>Guarda anche:<\/strong><\/h3>\n<p><a href=\"http:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-al-cioccolato-75-chefmaitre\/\"><span style=\"color: #0000ff;\"><strong>Il gelato al cioccolato 75% di chef&amp;ma\u00eetre<\/strong><\/span><\/a><\/p>\n<p>&nbsp;<\/p>\n<h3 style=\"text-align: center;\"><a href=\"https:\/\/www.facebook.com\/groups\/salaecucina\/\"><span style=\"color: #0000ff;\"><strong>SEGUITECI SU FACEBOOK<\/strong><\/span><\/a><\/h3>\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>&nbsp; Per il gelato di banane Ingredienti: 500 gr banane 250 gr panna fresca 350 gr latte intero 150-200 gr di zucchero 1 bacca di vaniglia Bourbon del Madagascar &nbsp; [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":3629,"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":[79,95,337],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Gelato alla banana e vaniglia Bourbon del Madagascar con croccante al pistacchio e mandorle - Il Blog di chef&amp;ma\u00eetre<\/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\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gelato alla banana e vaniglia Bourbon del Madagascar con croccante al pistacchio e mandorle - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"&nbsp; Per il gelato di banane Ingredienti: 500 gr banane 250 gr panna fresca 350 gr latte intero 150-200 gr di zucchero 1 bacca di vaniglia Bourbon del Madagascar &nbsp; [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/\" \/>\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=\"2017-08-13T13:23:55+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-08-13T16:43:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=1175%2C995&ssl=1\" \/>\n\t<meta property=\"og:image:width\" content=\"1175\" \/>\n\t<meta property=\"og:image:height\" content=\"995\" \/>\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=\"2 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\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/\"},\"author\":{\"name\":\"ireschef\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#\/schema\/person\/7bdfa87ab4bb5d07b5d761fe8f9796d4\"},\"headline\":\"Gelato alla banana e vaniglia Bourbon del Madagascar con croccante al pistacchio e mandorle\",\"datePublished\":\"2017-08-13T13:23:55+00:00\",\"dateModified\":\"2017-08-13T16:43:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/\"},\"wordCount\":471,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=1175%2C995&ssl=1\",\"keywords\":[\"chef&amp;maitre\",\"chefemaitre\",\"gelato senza gelatiera\"],\"articleSection\":[\"Gusto e Stile\"],\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/\",\"name\":\"Gelato alla banana e vaniglia Bourbon del Madagascar con croccante al pistacchio e mandorle - Il Blog di chef&amp;ma\u00eetre\",\"isPartOf\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=1175%2C995&ssl=1\",\"datePublished\":\"2017-08-13T13:23:55+00:00\",\"dateModified\":\"2017-08-13T16:43:45+00:00\",\"breadcrumb\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#primaryimage\",\"url\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=1175%2C995&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=1175%2C995&ssl=1\",\"width\":1175,\"height\":995},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.chefemaitre.com\/blog\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gelato alla banana e vaniglia Bourbon del Madagascar con croccante al pistacchio e mandorle\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#website\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/\",\"name\":\"Il Blog di chef&amp;ma\u00eetre\",\"description\":\"L&#039;idea nasce da Massimiliano De Stefano, il fondatore di chef&amp;ma\u00eetre, un brand registrato. Ogni giorno, migliaia di professionisti, chef, ma\u00eetre, sommelier, addetti, produttori e appassionati del settore, condividono la propria passione scambiando contenuti, opinioni e dando vita ad attivit\u00e0 ed eventi che arricchiscono e stimolano le professionalit\u00e0 di ciascuno.\",\"publisher\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.chefemaitre.com\/blog\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"it-IT\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#organization\",\"name\":\"chef&maitre\",\"url\":\"https:\/\/www.chefemaitre.com\/blog\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/04\/unnamed.png?fit=804%2C536&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/04\/unnamed.png?fit=804%2C536&ssl=1\",\"width\":804,\"height\":536,\"caption\":\"chef&maitre\"},\"image\":{\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/groups\/salaecucina\",\"https:\/\/twitter.com\/ChefMaitre\",\"https:\/\/www.instagram.com\/chefemaitre\/\",\"https:\/\/www.youtube.com\/channel\/UCP09SI5ojtR13HCcDaz29EA\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#\/schema\/person\/7bdfa87ab4bb5d07b5d761fe8f9796d4\",\"name\":\"ireschef\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.chefemaitre.com\/blog\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/be4290e3f796ed3205b8b7eb1fb88610?s=96&d=identicon&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/be4290e3f796ed3205b8b7eb1fb88610?s=96&d=identicon&r=g\",\"caption\":\"ireschef\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Gelato alla banana e vaniglia Bourbon del Madagascar con croccante al pistacchio e mandorle - Il Blog di chef&amp;ma\u00eetre","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/","og_locale":"it_IT","og_type":"article","og_title":"Gelato alla banana e vaniglia Bourbon del Madagascar con croccante al pistacchio e mandorle - Il Blog di chef&amp;ma\u00eetre","og_description":"&nbsp; Per il gelato di banane Ingredienti: 500 gr banane 250 gr panna fresca 350 gr latte intero 150-200 gr di zucchero 1 bacca di vaniglia Bourbon del Madagascar &nbsp; [&hellip;]","og_url":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/","og_site_name":"Il Blog di chef&amp;ma\u00eetre","article_publisher":"https:\/\/www.facebook.com\/groups\/salaecucina","article_published_time":"2017-08-13T13:23:55+00:00","article_modified_time":"2017-08-13T16:43:45+00:00","og_image":[{"width":1175,"height":995,"url":"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=1175%2C995&ssl=1","type":"image\/jpeg"}],"author":"ireschef","twitter_card":"summary_large_image","twitter_creator":"@ChefMaitre","twitter_site":"@ChefMaitre","twitter_misc":{"Scritto da":"ireschef","Tempo di lettura stimato":"2 minuti"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#article","isPartOf":{"@id":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/"},"author":{"name":"ireschef","@id":"https:\/\/www.chefemaitre.com\/blog\/#\/schema\/person\/7bdfa87ab4bb5d07b5d761fe8f9796d4"},"headline":"Gelato alla banana e vaniglia Bourbon del Madagascar con croccante al pistacchio e mandorle","datePublished":"2017-08-13T13:23:55+00:00","dateModified":"2017-08-13T16:43:45+00:00","mainEntityOfPage":{"@id":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/"},"wordCount":471,"commentCount":0,"publisher":{"@id":"https:\/\/www.chefemaitre.com\/blog\/#organization"},"image":{"@id":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=1175%2C995&ssl=1","keywords":["chef&amp;maitre","chefemaitre","gelato senza gelatiera"],"articleSection":["Gusto e Stile"],"inLanguage":"it-IT","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/","url":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/","name":"Gelato alla banana e vaniglia Bourbon del Madagascar con croccante al pistacchio e mandorle - Il Blog di chef&amp;ma\u00eetre","isPartOf":{"@id":"https:\/\/www.chefemaitre.com\/blog\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#primaryimage"},"image":{"@id":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=1175%2C995&ssl=1","datePublished":"2017-08-13T13:23:55+00:00","dateModified":"2017-08-13T16:43:45+00:00","breadcrumb":{"@id":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#breadcrumb"},"inLanguage":"it-IT","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/"]}]},{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#primaryimage","url":"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=1175%2C995&ssl=1","contentUrl":"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=1175%2C995&ssl=1","width":1175,"height":995},{"@type":"BreadcrumbList","@id":"https:\/\/www.chefemaitre.com\/blog\/blog\/2017\/08\/13\/gelato-alla-banana-vaniglia-bourbon-del-madagascar-croccante-al-pistacchio-mandorle\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.chefemaitre.com\/blog\/"},{"@type":"ListItem","position":2,"name":"Gelato alla banana e vaniglia Bourbon del Madagascar con croccante al pistacchio e mandorle"}]},{"@type":"WebSite","@id":"https:\/\/www.chefemaitre.com\/blog\/#website","url":"https:\/\/www.chefemaitre.com\/blog\/","name":"Il Blog di chef&amp;ma\u00eetre","description":"L&#039;idea nasce da Massimiliano De Stefano, il fondatore di chef&amp;ma\u00eetre, un brand registrato. Ogni giorno, migliaia di professionisti, chef, ma\u00eetre, sommelier, addetti, produttori e appassionati del settore, condividono la propria passione scambiando contenuti, opinioni e dando vita ad attivit\u00e0 ed eventi che arricchiscono e stimolano le professionalit\u00e0 di ciascuno.","publisher":{"@id":"https:\/\/www.chefemaitre.com\/blog\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.chefemaitre.com\/blog\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"it-IT"},{"@type":"Organization","@id":"https:\/\/www.chefemaitre.com\/blog\/#organization","name":"chef&maitre","url":"https:\/\/www.chefemaitre.com\/blog\/","logo":{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/www.chefemaitre.com\/blog\/#\/schema\/logo\/image\/","url":"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/04\/unnamed.png?fit=804%2C536&ssl=1","contentUrl":"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/04\/unnamed.png?fit=804%2C536&ssl=1","width":804,"height":536,"caption":"chef&maitre"},"image":{"@id":"https:\/\/www.chefemaitre.com\/blog\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/groups\/salaecucina","https:\/\/twitter.com\/ChefMaitre","https:\/\/www.instagram.com\/chefemaitre\/","https:\/\/www.youtube.com\/channel\/UCP09SI5ojtR13HCcDaz29EA"]},{"@type":"Person","@id":"https:\/\/www.chefemaitre.com\/blog\/#\/schema\/person\/7bdfa87ab4bb5d07b5d761fe8f9796d4","name":"ireschef","image":{"@type":"ImageObject","inLanguage":"it-IT","@id":"https:\/\/www.chefemaitre.com\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/be4290e3f796ed3205b8b7eb1fb88610?s=96&d=identicon&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/be4290e3f796ed3205b8b7eb1fb88610?s=96&d=identicon&r=g","caption":"ireschef"}}]}},"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2017\/08\/image-143.jpeg?fit=1175%2C995&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p8GSJ8-Ww","jetpack-related-posts":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.chefemaitre.com\/blog\/wp-json\/wp\/v2\/posts\/3628"}],"collection":[{"href":"https:\/\/www.chefemaitre.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefemaitre.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefemaitre.com\/blog\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefemaitre.com\/blog\/wp-json\/wp\/v2\/comments?post=3628"}],"version-history":[{"count":9,"href":"https:\/\/www.chefemaitre.com\/blog\/wp-json\/wp\/v2\/posts\/3628\/revisions"}],"predecessor-version":[{"id":3652,"href":"https:\/\/www.chefemaitre.com\/blog\/wp-json\/wp\/v2\/posts\/3628\/revisions\/3652"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefemaitre.com\/blog\/wp-json\/wp\/v2\/media\/3629"}],"wp:attachment":[{"href":"https:\/\/www.chefemaitre.com\/blog\/wp-json\/wp\/v2\/media?parent=3628"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefemaitre.com\/blog\/wp-json\/wp\/v2\/categories?post=3628"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefemaitre.com\/blog\/wp-json\/wp\/v2\/tags?post=3628"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}