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	<title>crema granatina Archivi - PAnnaBlue</title>
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	<title>crema granatina Archivi - PAnnaBlue</title>
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		<title>Crema granatina o Rigojanci</title>
		<link>https://www.pannablue.it/crema-granatina-o-rigojanci/</link>
		
		<dc:creator><![CDATA[PannaBlue]]></dc:creator>
		<pubDate>Sun, 18 Feb 2024 15:55:12 +0000</pubDate>
				<category><![CDATA[Cioccolato]]></category>
		<category><![CDATA[Creme e dolci a cucchiaio]]></category>
		<category><![CDATA[Dolci]]></category>
		<category><![CDATA[crema al cioccolato]]></category>
		<category><![CDATA[crema granatina]]></category>
		<category><![CDATA[crema granatina al cioccolato]]></category>
		<category><![CDATA[crema per farcire i dolci]]></category>
		<category><![CDATA[pannablue]]></category>
		<category><![CDATA[rigojanci]]></category>
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					<description><![CDATA[<p>L&#8217;origine della crema Morbida e cioccolatosa, la crema granatina, detta anche crema Rigojanci, viene usata per farcire la famosissima torta [&#8230;]</p>
<p>L'articolo <a href="https://www.pannablue.it/crema-granatina-o-rigojanci/">Crema granatina o Rigojanci</a> proviene da <a href="https://www.pannablue.it">PAnnaBlue</a>.</p>
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					<h2 class="elementor-heading-title elementor-size-default">L'origine della crema</h2>				</div>
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									<p>Morbida e cioccolatosa, la crema granatina, detta anche crema Rigojanci, viene usata per farcire la famosissima torta Rigojanci o Rigojancsi, dolce ungherese raffinato e <a href="https://www.pannablue.it/category/dolci-dessert/creme-dolci-a-cucchiaio/" target="_blank" rel="noopener">morbido</a>, presente nelle pasticcerie triestine anche con il nome di parigina.</p>								</div>
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					<h3 class="elementor-heading-title elementor-size-default">Un Amore</h3>				</div>
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									<p>La storia narra come Rigò Jancsi da Budapest, violinista di talento, incontra Clara Wood, milionaria, sposata con il principe belga Joseph de Chimay et de Caravan in un locale dove il violinista si esibisce. I due si innamorano e Clara lascia il marito per Rigo, destando un notevole scandalo. Tuttavia, i due innamorati non termineranno la vita assieme, ma questa unione ispira Rigo, aiutato da un amico pasticcere a realizzare questo delizioso dolce che ancora oggi, viene servito a fettine come fine pasto.</p>								</div>
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					<h2 class="elementor-heading-title elementor-size-default">Il Dolce nella versione classica</h2>				</div>
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									<p>Di norma la Crema granatina, o Rigojanci, viene utlizzata per farcire l&#8217;omonimo dolce, il quale si compone di due strati di pan di Spagna al cacao, che servono da supporto alla crema granatina, di cui uno glassato al <a href="https://www.pannablue.it/category/dolci-dessert/cioccolato/" target="_blank" rel="noopener">cioccolato</a>.</p>								</div>
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					<h2 class="elementor-heading-title elementor-size-default">Ingredienti:</h2>				</div>
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									<ul><li>500 ml panna fresca da montare fredda</li><li>2 cucchiai zucchero semolato</li><li>2 cucchiai abbondanti cacao amaro in polvere</li><li>100 g cioccolato fondente 52% sciolto a bagnomaria</li></ul>								</div>
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					<h2 class="elementor-heading-title elementor-size-default">Procedimento</h2>				</div>
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									<p style="text-align: left;">1 &#8211; In una ciotola capiente semimontare la panna;<br />2 – Aggiungere lo zucchero semolato, il cacao in polvere ed il cioccolato fuso;<br />3 – montare bene gli ingredienti, finchè la panna resta ben fissa sulla frusta.</p>								</div>
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<a data-elementor-open-lightbox="yes" data-elementor-lightbox-slideshow="2c56ce0" data-elementor-lightbox-title="semi montare la panna" data-elementor-lightbox-description="semi montare la panna" data-e-action-hash="#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTU0NCwidXJsIjoiaHR0cHM6XC9cL3d3dy5wYW5uYWJsdWUuaXRcL3dwLWNvbnRlbnRcL3VwbG9hZHNcLzIwMjRcLzAzXC9zZW1pLW1vbnRhcmUtbGEtcGFubmEuanBnIiwic2xpZGVzaG93IjoiMmM1NmNlMCJ9" href='https://www.pannablue.it/wp-content/uploads/2024/03/semi-montare-la-panna.jpg'><img decoding="async" width="150" height="150" src="https://www.pannablue.it/wp-content/uploads/2024/03/semi-montare-la-panna-150x150.jpg" class="attachment-thumbnail size-thumbnail" alt="" /></a>
<a data-elementor-open-lightbox="yes" data-elementor-lightbox-slideshow="2c56ce0" data-elementor-lightbox-title="zucchero, cacao e cioccolato fuso" data-elementor-lightbox-description="zucchero, cacao e cioccolato fuso" data-e-action-hash="#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTU0NSwidXJsIjoiaHR0cHM6XC9cL3d3dy5wYW5uYWJsdWUuaXRcL3dwLWNvbnRlbnRcL3VwbG9hZHNcLzIwMjRcLzAzXC96dWNjaGVyby1jYWNhby1lLWNpb2Njb2xhdG8tZnVzby5qcGciLCJzbGlkZXNob3ciOiIyYzU2Y2UwIn0%3D" href='https://www.pannablue.it/wp-content/uploads/2024/03/zucchero-cacao-e-cioccolato-fuso.jpg'><img decoding="async" width="150" height="150" src="https://www.pannablue.it/wp-content/uploads/2024/03/zucchero-cacao-e-cioccolato-fuso-150x150.jpg" class="attachment-thumbnail size-thumbnail" alt="" /></a>
<a data-elementor-open-lightbox="yes" data-elementor-lightbox-slideshow="2c56ce0" data-elementor-lightbox-title="montare" data-elementor-lightbox-description="montare" data-e-action-hash="#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTU0MiwidXJsIjoiaHR0cHM6XC9cL3d3dy5wYW5uYWJsdWUuaXRcL3dwLWNvbnRlbnRcL3VwbG9hZHNcLzIwMjRcLzAzXC9tb250YXJlLmpwZyIsInNsaWRlc2hvdyI6IjJjNTZjZTAifQ%3D%3D" href='https://www.pannablue.it/wp-content/uploads/2024/03/montare.jpg'><img loading="lazy" decoding="async" width="150" height="150" src="https://www.pannablue.it/wp-content/uploads/2024/03/montare-150x150.jpg" class="attachment-thumbnail size-thumbnail" alt="" /></a>
<a data-elementor-open-lightbox="yes" data-elementor-lightbox-slideshow="2c56ce0" data-elementor-lightbox-title="deve essere morbida" data-elementor-lightbox-description="deve essere morbida" data-e-action-hash="#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTU0MSwidXJsIjoiaHR0cHM6XC9cL3d3dy5wYW5uYWJsdWUuaXRcL3dwLWNvbnRlbnRcL3VwbG9hZHNcLzIwMjRcLzAzXC9kZXZlLWVzc2VyZS1tb3JiaWRhLmpwZyIsInNsaWRlc2hvdyI6IjJjNTZjZTAifQ%3D%3D" href='https://www.pannablue.it/wp-content/uploads/2024/03/deve-essere-morbida.jpg'><img loading="lazy" decoding="async" width="150" height="150" src="https://www.pannablue.it/wp-content/uploads/2024/03/deve-essere-morbida-150x150.jpg" class="attachment-thumbnail size-thumbnail" alt="" /></a>
<a data-elementor-open-lightbox="yes" data-elementor-lightbox-slideshow="2c56ce0" data-elementor-lightbox-title="pronta da usare" data-elementor-lightbox-description="pronta da usare" data-e-action-hash="#elementor-action%3Aaction%3Dlightbox%26settings%3DeyJpZCI6MTU0MywidXJsIjoiaHR0cHM6XC9cL3d3dy5wYW5uYWJsdWUuaXRcL3dwLWNvbnRlbnRcL3VwbG9hZHNcLzIwMjRcLzAzXC9wcm9udGEtZGEtdXNhcmUuanBnIiwic2xpZGVzaG93IjoiMmM1NmNlMCJ9" href='https://www.pannablue.it/wp-content/uploads/2024/03/pronta-da-usare.jpg'><img loading="lazy" decoding="async" width="150" height="150" src="https://www.pannablue.it/wp-content/uploads/2024/03/pronta-da-usare-150x150.jpg" class="attachment-thumbnail size-thumbnail" alt="" /></a>
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									<p>Se desideri seguire la ricetta passo passo, guarda il mio tutorial su Youtube:</p>								</div>
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		<p>L'articolo <a href="https://www.pannablue.it/crema-granatina-o-rigojanci/">Crema granatina o Rigojanci</a> proviene da <a href="https://www.pannablue.it">PAnnaBlue</a>.</p>
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