{"id":4936,"date":"2026-08-25T14:17:57","date_gmt":"2026-08-25T14:17:57","guid":{"rendered":"https:\/\/www.consorziobalsamico.it\/ricetta\/parfait-de-gianduia-et-cafe-avec-sauce-caramel-parfumee-au-vinaigre-balsamique-de-modene-igp\/"},"modified":"2026-10-14T14:21:03","modified_gmt":"2026-10-14T14:21:03","slug":"parfait-de-gianduia-et-cafe-avec-sauce-caramel-parfumee-au-vinaigre-balsamique-de-modene-igp","status":"publish","type":"ricetta","link":"https:\/\/www.consorziobalsamico.it\/fr\/recette\/parfait-de-gianduia-et-cafe-avec-sauce-caramel-parfumee-au-vinaigre-balsamique-de-modene-igp\/","title":{"rendered":"Parfait de gianduia et caf\u00e9 avec sauce caramel parfum\u00e9e au Vinaigre Balsamique de Mod\u00e8ne IGP"},"content":{"rendered":"<p>Dans le sp\u00e9cial bol appel\u00e9 \u201cbastardella\u201d, r\u00e9unissez les blancs et le sucre, placez-les dans un bain-marie et montez-les aux fouets \u00e9lectriques pendant 5-6 minutes, jusqu\u2019\u00e0 ce que l\u2019appareil soit chaud. Sortez la bastardella du bain-marie et continuez \u00e0 monter jusqu\u2019\u00e0 ce que le m\u00e9lange refroidisse. Hachez finement 180 g de chocolat, faites-le fondre au bain-marie et laissez-le ti\u00e9dir. Montez la cr\u00e8me jusqu\u2019\u00e0 ce qu\u2019elle commence \u00e0 devenir ferme, ajoutez-la d\u00e9licatement au chocolat et aux blancs mont\u00e9s en neige. Faites fondre la gel\u00e9e (pr\u00e9c\u00e9demment tremp\u00e9e dans l\u2019eau froide pendant 10 minutes) dans le caf\u00e9 chaud et ajoutez le tout \u00e0 la cr\u00e8me en m\u00e9langeant soigneusement. Versez ensuite l\u2019appareil dans un moule \u00e0 plum cake de 22\u00d78 cm, recouvert de pellicule alimentaire. Placez le moule au cong\u00e9lateur pendant 5 heures. Juste avant de sortir le parfait du cong\u00e9lateur, pr\u00e9parez la sauce au caramel: chauffez une po\u00eale et caram\u00e9lisez le sucre avec l\u2019eau et le Vinaigre Balsamique de Mod\u00e8ne IGP, laissant bouillir quelques minutes jusqu\u2019\u00e0 ce que la sauce devienne dense. Laissez-la ensuite refroidir et au moment de servir le parfait versez le caramel et d\u00e9corez avec des \u00e9cailles de chocolat.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans le sp\u00e9cial bol appel\u00e9 \u201cbastardella\u201d, r\u00e9unissez les blancs et le sucre, placez-les dans un bain-marie et montez-les aux fouets \u00e9lectriques pendant 5-6 minutes, jusqu\u2019\u00e0 ce que l\u2019appareil soit chaud. Sortez la bastardella du bain-marie et continuez \u00e0 monter jusqu\u2019\u00e0 ce que le m\u00e9lange refroidisse. Hachez finement 180 g de chocolat, faites-le fondre au bain-marie [&hellip;]<\/p>\n","protected":false},"featured_media":4937,"menu_order":0,"template":"","meta":{"_acf_changed":false,"footnotes":""},"tipologia_piatto":[173],"chef":[27],"aceto_utilizzato":[169],"difficolta":[210],"collana":[176],"class_list":["post-4936","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","tipologia_piatto-dolci","chef-imma-di-domenico","aceto_utilizzato-aceto-balsamico-di-modena-igp","difficolta-difficile","collana-ricette-di-imma"],"acf":{"tempo_preparazione":40,"tempo_preparazione_source":{"label":"Tempo di preparazione","type":"number","formatted_value":"40"},"porzioni":"4 personnes","porzioni_source":{"label":"Porzioni","type":"text","formatted_value":"4 personnes"},"consortium_profile":"5","consortium_profile_source":{"label":"Consortium Profile suggerito","type":"select","formatted_value":"5"},"fonte":"","fonte_source":{"label":"Fonte","type":"url","formatted_value":""},"ingredienti":"<ul>\n<li><strong>200 g<\/strong> de chocolat gianduia<\/li>\n<li><strong>3<\/strong> blancs d\u2019\u0153ufs<\/li>\n<li><strong>100 g<\/strong> de sucre<\/li>\n<li><strong>200 g<\/strong> cr\u00e8me fra\u00eeche<\/li>\n<li><strong>30 ml<\/strong> de caf\u00e9<\/li>\n<li><strong>15 g<\/strong> de gel\u00e9e<\/li>\n<li>Pour la sauce au caramel au Vinaigre Balsamique de Mod\u00e8ne IGP<\/li>\n<li><strong>150 g<\/strong> de sucre<\/li>\n<li><strong>100 ml<\/strong> d\u2019eau<\/li>\n<li><strong>20 ml<\/strong> de Vinaigre Balsamique de Mod\u00e8ne IGP<\/li>\n<\/ul>","ingredienti_source":{"label":"Ingredienti","type":"wysiwyg","formatted_value":"<ul>\n<li><strong>200 g<\/strong> de chocolat gianduia<\/li>\n<li><strong>3<\/strong> blancs d\u2019\u0153ufs<\/li>\n<li><strong>100 g<\/strong> de sucre<\/li>\n<li><strong>200 g<\/strong> cr\u00e8me fra\u00eeche<\/li>\n<li><strong>30 ml<\/strong> de caf\u00e9<\/li>\n<li><strong>15 g<\/strong> de gel\u00e9e<\/li>\n<li>Pour la sauce au caramel au Vinaigre Balsamique de Mod\u00e8ne IGP<\/li>\n<li><strong>150 g<\/strong> de sucre<\/li>\n<li><strong>100 ml<\/strong> d\u2019eau<\/li>\n<li><strong>20 ml<\/strong> de Vinaigre Balsamique de Mod\u00e8ne IGP<\/li>\n<\/ul>\n"}},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Parfait de gianduia et caf\u00e9 avec sauce caramel parfum\u00e9e au Vinaigre Balsamique de Mod\u00e8ne IGP - Consorzio Tutela Aceto Balsamico di Modena IGP<\/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.consorziobalsamico.it\/fr\/recette\/parfait-de-gianduia-et-cafe-avec-sauce-caramel-parfumee-au-vinaigre-balsamique-de-modene-igp\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Parfait de gianduia et caf\u00e9 avec sauce caramel parfum\u00e9e au Vinaigre Balsamique de Mod\u00e8ne IGP - Consorzio Tutela Aceto Balsamico di Modena IGP\" \/>\n<meta property=\"og:description\" content=\"Dans le sp\u00e9cial bol appel\u00e9 \u201cbastardella\u201d, r\u00e9unissez les blancs et le sucre, placez-les dans un bain-marie et montez-les aux fouets \u00e9lectriques pendant 5-6 minutes, jusqu\u2019\u00e0 ce que l\u2019appareil soit chaud. Sortez la bastardella du bain-marie et continuez \u00e0 monter jusqu\u2019\u00e0 ce que le m\u00e9lange refroidisse. Hachez finement 180 g de chocolat, faites-le fondre au bain-marie [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.consorziobalsamico.it\/fr\/recette\/parfait-de-gianduia-et-cafe-avec-sauce-caramel-parfumee-au-vinaigre-balsamique-de-modene-igp\/\" \/>\n<meta property=\"og:site_name\" content=\"Consorzio Tutela Aceto Balsamico di Modena IGP\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/AcetoBalsamicodiModenaIT\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-14T14:21:03+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.consorziobalsamico.it\/wp-content\/uploads\/2026\/08\/parfaifoto1-1024x682.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"682\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.consorziobalsamico.it\\\/fr\\\/recette\\\/parfait-de-gianduia-et-cafe-avec-sauce-caramel-parfumee-au-vinaigre-balsamique-de-modene-igp\\\/\",\"url\":\"https:\\\/\\\/www.consorziobalsamico.it\\\/fr\\\/recette\\\/parfait-de-gianduia-et-cafe-avec-sauce-caramel-parfumee-au-vinaigre-balsamique-de-modene-igp\\\/\",\"name\":\"Parfait de gianduia et caf\u00e9 avec sauce caramel parfum\u00e9e au Vinaigre Balsamique de Mod\u00e8ne IGP - 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