{"id":43320,"date":"2017-07-18T17:34:26","date_gmt":"2017-07-18T15:34:26","guid":{"rendered":"https:\/\/iloveitalianfood.it\/gelato-alla-nocciola-en\/"},"modified":"2018-01-04T16:29:16","modified_gmt":"2018-01-04T15:29:16","slug":"gelato-alla-nocciola-en","status":"publish","type":"post","link":"https:\/\/iloveitalianfood.it\/en\/gelato-alla-nocciola-en\/","title":{"rendered":"Hazelnut gelato"},"content":{"rendered":"<p><span class=\"ricetta-difficolta\">DIFFICULTY: <span class=\"ricetta-difficolta-dettaglio\">3<\/span><\/span><br \/>\n<span class=\"ricetta-tempo\">1 hour and 40 minutes<\/span><br \/>\n<span class=\"ricetta-ingredienti-titolo\">INGREDIENTS PER 5 PEOPLE<\/span><\/p>\n<p class=\"ricetta-ingredienti\">whole milk, 1 + 1\/4 cup<br \/>\nwhite sugar, 1\/2 cup<br \/>\n100% Italian hazelnut paste, 1\/2 cup<br \/>\negg yolk, 1<br \/>\nunsweetened cocoa powder, 1 tsp<br \/>\ncarob flour, 1\/2 tsp<br \/>\nchopped hazelnuts, to taste<\/p>\n<p><span class=\"ricetta-procedimento-titolo\">PROCEDURE<\/span><\/p>\n<p class=\"ricetta-procedimento\">Preheat the gelato machine before putting the bowl in. In a saucepan add milk, carob flour, sugar, cocoa powder, hazelnut paste and egg yolk. Stir constantly and bring the mixture to a temperature of 85\u00b0C.<br \/>\nTurn off the heat and let the mixture cool in the refrigerator for at least one hour.<br \/>\nPour the mixture into the basket of the gelato machine (for me Il Gelataio ICK5000 De Longhi). Turn it on and let work for about 30 minutes.<br \/>\nOnce the desired consistency, place the hazelnut gelato in a container and store in freezer until ready to use.<br \/>\nBefore serving sprinkle the hazelnut gelato with chopped hazelnuts.<\/p>\n<p>Thanks to <a href=\"http:\/\/www.lecodette.blogspot.it\" target=\"_blank\">LeCodette<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>30441<\/p>\n","protected":false},"author":1,"featured_media":43321,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[],"tags":[],"class_list":["post-43320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=43320"}],"version-history":[{"count":1,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43320\/revisions"}],"predecessor-version":[{"id":44534,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/43320\/revisions\/44534"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/43321"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=43320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=43320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=43320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}