Se una sera d’estate un compleanno, pt. 1 – La viennetta (alla Nutella) fatta in casa

Ebbene sì, oggi è il mio compleanno (per la serie… scollinando, verso i 30)! E, nonostante alcuni sostengano che preparare la propria torta di compleanno porti sfortuna (ma perché, poi?!) o semplicemente sia poco carino, io ho una certa compulsione (“un’altra?!”, direte voi) nel preparare non solo il dolce, ma tutta la cena per le feste in mio onore!

Sono scema?! Può essere.

Mi piace solo tanto cucinare?! Di sicuro!

Il giorno del compleanno, però, per tradizione non si cucina, ci si lascia portare a cena fuori (preferibilmente a sorpresa, quindi saprò dirvi solo domani) e ci si concede un bel dolcino dal gelataio e/o pasticcere di fiducia (per stasera io il dolce l’ho già scelto, dal gelataio del mio cuore), che diamine!

Ma, per tutte le altre feste (e, credetemi, la mia agenda di questa settimana è sufficientemente piena) DEVO (è proprio un bisogno primordiale) preparare qualcosa,  che sia l’intera cena o solo un dolce. Ma, essendo luglio, non ho questa gran voglia di appropinquarmi al forno (nonostante oggi sembri di nuovo autunno… col senno di poi potevo anche farlo!)… l’anno scorso decisi per una tarte tatin e, in seguito, decisi che sarebbe stato meglio morire con un anno di più! Insomma, quest’anno, complice il prestito di una gelatiera e la conseguente voglia di sperimentazione, vi proporrò due dolci freddi, che più freddi non si può…. insomma, GELATI!
PS: per questa preparazione la gelatiera NON È INDISPENSABILE (anzi, la ricetta originale non prevedeva gelatiera, è stata una mia aggiunta)!

E, per la prima delle mie cene di compleanno (ma la ripeterò, soprattutto dopo avere assaggiato il risultato) mi sono dedicata ad una produzione di stampo “industriale“, ovvero tentando la ri-produzione della Viennetta classica, secondo la ricetta trovata su Misya. Ho operato però qualche cambiamento: non ho messo la granella di nocciole all’interno della Viennetta (per essere più fedele all’originale) e ho utilizzato la Nutella invece del cioccolato fondente, per aumentarne la golosità.. La prossima volta utilizzerò però il cioccolato fuso o i fogli di cioccolato, per aumentare la croccantezza (la Nutella ghiaccia, ma non diventa croccante, sappiatelo) e magari utilizzerò la Nutella per decorare… non mi faccio mancare nulla! Ovviamente, l’altro cambiamento è l’utilizzo della gelatiera, ma spiegherò entrambi i procedimenti!

La viennetta (alla Nutella) fatta in casa
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Autore:
Tempo di preparazione:
Tempo totale:
Porzioni: stampo da plum cake 22x9, profondo 5 cm. Per 4-6 persone
Ingredienti
  • 250 ml di panna fresca
  • 3 albumi d'uovo
  • 50 g di zucchero a velo + 1 cucchiaio
  • 1 bustina di vanillina (0,5 g)
  • 150 g di Nutella (la ricetta originale prevede il cioccolato fondente, ma potete ovviamente utilizzare anche quello al latte). Ovviamente queste dosi si possono aumentare a piacimento.
  • granella di nocciola q.b (opzionale. Io l'ho usata solo per decorare e non all'interno)
Procedimento
  1. In una terrina montate a neve fermissima gli albumi; una volta montati, aggiungetevi lo zucchero a velo e la vanillina. In un'altra terrina montate la panna con un cucchiaio di zucchero a velo. Ora unite gli albumi montati a neve e la panna montata, mescolando dal basso verso l'alto, per non smontare il composto.
  2. Se avete scelto come strato intermedio quello di cioccolato fuso, dovete sciogliere il cioccolato a bagno maria; nel frattempo, mettete il composto nel frigorifero, in modo che non si smonti. Se avete scelto la Nutella, non ci sarà alcun tempo di attesa, ma badate solo che la Nutella sia a temperatura ambiente e bella cremosa, in modo che sia semplice da utilizzare. Se disponete di una gelatiera, mentre preparate il cioccolato, o prima di mettere la Nutella, mettete il composto al suo interno e lasciatela in funzione per 10-20 minuti, così da rendere la vostra crema ancora più... cremosa.
  3. Prendete ora lo stampo da plum cake e spalmatevi un terzo della crema. Sopra questo primo strato spargete il cioccolato fuso (o la Nutella) facendolo cadere da una forchetta o da un cucchiaio; se volete aggiungete anche della granella di nocciole (io l'ho utilizzata solo come decorazione esterna). Mettete per 2-3 minuti nel freezer per far sì che il cioccolato si solidifichi. Poi procedete nello stesso modo, fino ad avere 3 strati di crema e 2 strati intermedi di cioccolato (e, eventualmente, nocciole): insomma, nell'ordine crema-cioccolato-crema-cioccolato-crema.
  4. Mettete poi nel freezer per almeno 3 ore (io l'ho preparata il giorno prima, ed era perfetta).
  5. Qualche minuto prima di servire, staccate la viennetta dallo stampo incidendo i lati con la lama di un coltello e capovolgetela su un piatto da portata. Guarnitela a piacere (cioccolata, nocciole, meringhe... seguite la vostra fantasia) e gustatevela fredda.
Note
Il dolce non prevede cottura, ma almeno 3 ore in freezer

Sappiate che non è solo una mia impressione, ma questa Viennetta è mille volte più buona di quella originale: questa ha un piacevole aroma di vaniglia, ma il gusto è di panna.

La prossima volta tenterò con uno strato di cioccolato croccante intermedio (o di biscotto, o di altro… chi lo sa), ma la Nutella è comunque un’ottima scelta!

PS: ovviamente potete utilizzare i tuorli per qualche bella ricettina: per esempio delle paste di meliga, una crema pasticcera (per una chantilly da utilizzare per una mille-foglie) o una crema catalana.

201 pensieri su “Se una sera d’estate un compleanno, pt. 1 – La viennetta (alla Nutella) fatta in casa

  1. direi che se il gusto è pari all’aspetto hai fatto un’ottima scelta per il tuo compleanno! auguri, brava!!!

    1. Secondo il mio modesto parere il gusto era meglio dell’aspetto… ma forse sono di parte! Grazie mille, cara Anna! 🙂

  2. Auguri, auguri, auguriiiiiiiiiiiiii!!!!!!!!!!
    Bello, mi piace questa idea della Viennetta home-made!
    Quasi quasi te la copio 🙂 Che delizia!! 😀
    un bacione e buona cenetta!!

    1. Grazie, Tery!!! 🙂
      Sono contenta che ti piaccia, e rientra a pieno titolo nei dolci freschi per l’estate (forno, adios!)! Prova, prova, poi mi dirai! 🙂

    1. Certo che li accetto! Gli auguri sono sempre ben accetti! 🙂 E anzi, grazie (anche da parte dalla Viennetta, R.I.P)

    1. All’inizio ero un po’ dubbiosa, perché avevo paura che venisse troppo simile a quella commerciale.. in realtà la base è la stessa, ma questa sa di panna, di Nutella (o di cioccolato, se vuoi usare quello fuso.. consiglio solo di spalmarlo su della carta da forno, in modo da ottenere un foglio sottile di cioccolato) e di autentico 🙂

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