{"id":238,"date":"2026-08-30T15:18:33","date_gmt":"2026-08-30T13:18:33","guid":{"rendered":"http:\/\/milly-kitchen-and-soul.local\/?p=238"},"modified":"2026-10-11T23:03:25","modified_gmt":"2026-10-11T21:03:25","slug":"crostata-con-pannacotta-e-fragole","status":"publish","type":"post","link":"https:\/\/www.millykitchenandsoul.it\/index.php\/2026\/08\/30\/crostata-con-pannacotta-e-fragole\/","title":{"rendered":"Crostata con pannacotta e fragole"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"238\" class=\"elementor elementor-238\">\n\t\t\t\t<div class=\"elementor-element elementor-element-9e3ff84 e-con-full e-flex wpr-particle-no wpr-jarallax-no wpr-parallax-no wpr-sticky-section-no wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-id=\"9e3ff84\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-021e244 elementor-widget 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<\/div><\/figcaption><\/figure><\/div><!-- \/.recipe-card-image --><div class=\"recipe-card-heading\"><h2 class=\"recipe-card-title\">Crostata con pannacotta alla vaniglia e fragole<\/h2><span class=\"recipe-card-author\">Recipe by Camilla<\/span><div class=\"recipe-card-rating-wrap\"><div class=\"wpzoom-rating-stars-container\" data-rating=\"0.0\" data-rating-total=\"0\" data-recipe-id=\"238\" data-post-id=\"238\" data-user-can-rate=\"1\">\n\t\t\t\t<ul class=\"wpzoom-rating-stars\"><li class=\"wpz-star-icon wpz-empty-star\"><span class=\"wpzoom-rating-star-svg wpzoom-rating-star-empty-svg\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M288.1-32c9 0 17.3 5.1 21.4 13.1L383 125.3 542.9 150.7c8.9 1.4 16.3 7.7 19.1 16.3s.5 18-5.8 24.4L441.7 305.9 467 465.8c1.4 8.9-2.3 17.9-9.6 23.2s-17 6.1-25 2L288.1 417.6 143.8 491c-8 4.1-17.7 3.3-25-2s-11-14.2-9.6-23.2L134.4 305.9 20 191.4c-6.4-6.4-8.6-15.8-5.8-24.4s10.1-14.9 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542.9 150.7c8.9 1.4 16.3 7.7 19.1 16.3s.5 18-5.8 24.4L441.7 305.9 467 465.8c1.4 8.9-2.3 17.9-9.6 23.2s-17 6.1-25 2L288.1 417.6 143.8 491c-8 4.1-17.7 3.3-25-2s-11-14.2-9.6-23.2L134.4 305.9 20 191.4c-6.4-6.4-8.6-15.8-5.8-24.4s10.1-14.9 19.1-16.3l159.9-25.4 73.6-144.2c4.1-8 12.4-13.1 21.4-13.1zm0 76.8L230.3 158c-3.5 6.8-10 11.6-17.6 12.8l-125.5 20 89.8 89.9c5.4 5.4 7.9 13.1 6.7 20.7l-19.8 125.5 113.3-57.6c6.8-3.5 14.9-3.5 21.8 0l113.3 57.6-19.8-125.5c-1.2-7.6 1.3-15.3 6.7-20.7l89.8-89.9-125.5-20c-7.6-1.2-14.1-6-17.6-12.8L288.1 44.8z\"\/><\/svg><\/span><span class=\"wpzoom-rating-star-svg wpzoom-rating-star-full-svg\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M309.5-18.9c-4.1-8-12.4-13.1-21.4-13.1s-17.3 5.1-21.4 13.1L193.1 125.3 33.2 150.7c-8.9 1.4-16.3 7.7-19.1 16.3s-.5 18 5.8 24.4l114.4 114.5-25.2 159.9c-1.4 8.9 2.3 17.9 9.6 23.2s16.9 6.1 25 2L288.1 417.6 432.4 491c8 4.1 17.7 3.3 25-2s11-14.2 9.6-23.2L441.7 305.9 556.1 191.4c6.4-6.4 8.6-15.8 5.8-24.4s-10.1-14.9-19.1-16.3L383 125.3 309.5-18.9z\"\/><\/svg><\/span><span class=\"wpzoom-rating-star-svg wpzoom-rating-star-partial wpzoom-rating-star-half\"><span class=\"wpzoom-rating-star-outline\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M288.1-32c9 0 17.3 5.1 21.4 13.1L383 125.3 542.9 150.7c8.9 1.4 16.3 7.7 19.1 16.3s.5 18-5.8 24.4L441.7 305.9 467 465.8c1.4 8.9-2.3 17.9-9.6 23.2s-17 6.1-25 2L288.1 417.6 143.8 491c-8 4.1-17.7 3.3-25-2s-11-14.2-9.6-23.2L134.4 305.9 20 191.4c-6.4-6.4-8.6-15.8-5.8-24.4s10.1-14.9 19.1-16.3l159.9-25.4 73.6-144.2c4.1-8 12.4-13.1 21.4-13.1zm0 76.8L230.3 158c-3.5 6.8-10 11.6-17.6 12.8l-125.5 20 89.8 89.9c5.4 5.4 7.9 13.1 6.7 20.7l-19.8 125.5 113.3-57.6c6.8-3.5 14.9-3.5 21.8 0l113.3 57.6-19.8-125.5c-1.2-7.6 1.3-15.3 6.7-20.7l89.8-89.9-125.5-20c-7.6-1.2-14.1-6-17.6-12.8L288.1 44.8z\"\/><\/svg><\/span><span class=\"wpzoom-rating-star-filled\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M309.5-18.9c-4.1-8-12.4-13.1-21.4-13.1s-17.3 5.1-21.4 13.1L193.1 125.3 33.2 150.7c-8.9 1.4-16.3 7.7-19.1 16.3s-.5 18 5.8 24.4l114.4 114.5-25.2 159.9c-1.4 8.9 2.3 17.9 9.6 23.2s16.9 6.1 25 2L288.1 417.6 432.4 491c8 4.1 17.7 3.3 25-2s11-14.2 9.6-23.2L441.7 305.9 556.1 191.4c6.4-6.4 8.6-15.8 5.8-24.4s-10.1-14.9-19.1-16.3L383 125.3 309.5-18.9z\"\/><\/svg><\/span><\/span><\/li><li class=\"wpz-star-icon wpz-empty-star\"><span class=\"wpzoom-rating-star-svg wpzoom-rating-star-empty-svg\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M288.1-32c9 0 17.3 5.1 21.4 13.1L383 125.3 542.9 150.7c8.9 1.4 16.3 7.7 19.1 16.3s.5 18-5.8 24.4L441.7 305.9 467 465.8c1.4 8.9-2.3 17.9-9.6 23.2s-17 6.1-25 2L288.1 417.6 143.8 491c-8 4.1-17.7 3.3-25-2s-11-14.2-9.6-23.2L134.4 305.9 20 191.4c-6.4-6.4-8.6-15.8-5.8-24.4s10.1-14.9 19.1-16.3l159.9-25.4 73.6-144.2c4.1-8 12.4-13.1 21.4-13.1zm0 76.8L230.3 158c-3.5 6.8-10 11.6-17.6 12.8l-125.5 20 89.8 89.9c5.4 5.4 7.9 13.1 6.7 20.7l-19.8 125.5 113.3-57.6c6.8-3.5 14.9-3.5 21.8 0l113.3 57.6-19.8-125.5c-1.2-7.6 1.3-15.3 6.7-20.7l89.8-89.9-125.5-20c-7.6-1.2-14.1-6-17.6-12.8L288.1 44.8z\"\/><\/svg><\/span><span class=\"wpzoom-rating-star-svg wpzoom-rating-star-full-svg\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M309.5-18.9c-4.1-8-12.4-13.1-21.4-13.1s-17.3 5.1-21.4 13.1L193.1 125.3 33.2 150.7c-8.9 1.4-16.3 7.7-19.1 16.3s-.5 18 5.8 24.4l114.4 114.5-25.2 159.9c-1.4 8.9 2.3 17.9 9.6 23.2s16.9 6.1 25 2L288.1 417.6 432.4 491c8 4.1 17.7 3.3 25-2s11-14.2 9.6-23.2L441.7 305.9 556.1 191.4c6.4-6.4 8.6-15.8 5.8-24.4s-10.1-14.9-19.1-16.3L383 125.3 309.5-18.9z\"\/><\/svg><\/span><span class=\"wpzoom-rating-star-svg wpzoom-rating-star-partial wpzoom-rating-star-half\"><span class=\"wpzoom-rating-star-outline\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M288.1-32c9 0 17.3 5.1 21.4 13.1L383 125.3 542.9 150.7c8.9 1.4 16.3 7.7 19.1 16.3s.5 18-5.8 24.4L441.7 305.9 467 465.8c1.4 8.9-2.3 17.9-9.6 23.2s-17 6.1-25 2L288.1 417.6 143.8 491c-8 4.1-17.7 3.3-25-2s-11-14.2-9.6-23.2L134.4 305.9 20 191.4c-6.4-6.4-8.6-15.8-5.8-24.4s10.1-14.9 19.1-16.3l159.9-25.4 73.6-144.2c4.1-8 12.4-13.1 21.4-13.1zm0 76.8L230.3 158c-3.5 6.8-10 11.6-17.6 12.8l-125.5 20 89.8 89.9c5.4 5.4 7.9 13.1 6.7 20.7l-19.8 125.5 113.3-57.6c6.8-3.5 14.9-3.5 21.8 0l113.3 57.6-19.8-125.5c-1.2-7.6 1.3-15.3 6.7-20.7l89.8-89.9-125.5-20c-7.6-1.2-14.1-6-17.6-12.8L288.1 44.8z\"\/><\/svg><\/span><span class=\"wpzoom-rating-star-filled\"><svg viewBox=\"0 0 576 512\" width=\"1em\" height=\"1em\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M309.5-18.9c-4.1-8-12.4-13.1-21.4-13.1s-17.3 5.1-21.4 13.1L193.1 125.3 33.2 150.7c-8.9 1.4-16.3 7.7-19.1 16.3s-.5 18 5.8 24.4l114.4 114.5-25.2 159.9c-1.4 8.9 2.3 17.9 9.6 23.2s16.9 6.1 25 2L288.1 417.6 432.4 491c8 4.1 17.7 3.3 25-2s11-14.2 9.6-23.2L441.7 305.9 556.1 191.4c6.4-6.4 8.6-15.8 5.8-24.4s-10.1-14.9-19.1-16.3L383 125.3 309.5-18.9z\"\/><\/svg><\/span><\/span><\/li><\/ul><span class=\"wpzoom-rating-stars-average\"><span class=\"wpzoom-rating-average\">0.0<\/span> from <span class=\"wpzoom-rating-total-votes\">0<\/span> votes<\/span>\n\t\t\t\t<em class=\"wpzoom-rating-stars-tooltip\"><\/em>\n\t\t\t<\/div><\/div><span class=\"recipe-card-cuisine\">Cuisine: <mark>Italiana<\/mark><\/span><span class=\"recipe-card-difficulty\">Difficulty: <mark>Principiante<\/mark><\/span><\/div><!-- \/.recipe-card-heading --><div class=\"recipe-card-details\"><div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon  oldicon oldicon-food\"><\/span><span class=\"detail-item-label\">Porzioni<\/span><p class=\"detail-item-value\">8<\/p><span class=\"detail-item-unit\">porzioni<\/span><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon  oldicon oldicon-clock\"><\/span><span class=\"detail-item-label\">Tempo di preparazione<\/span><p class=\"detail-item-value\">25<\/p><span class=\"detail-item-unit\">minuti<\/span><\/div><div class=\"detail-item detail-item-3\"><span class=\"detail-item-icon  fa-regular far fa-clock\"><\/span><span class=\"detail-item-label\">Tempo di riposo<\/span><p class=\"detail-item-value\">2<\/p><span class=\"detail-item-unit\">ore<\/span><\/div><div class=\"detail-item detail-item-4\"><span class=\"detail-item-icon  foodicons foodicons foodicons-cooking-food-in-a-hot-casserole\"><\/span><span class=\"detail-item-label\">Tempi di cottura<\/span><p class=\"detail-item-value\">40<\/p><span class=\"detail-item-unit\">minuti<\/span><\/div><div class=\"detail-item detail-item-5\"><span class=\"detail-item-icon  ekiticons icon icon-countdown-timer\"><\/span><span class=\"detail-item-label\">Tempo totale<\/span><p class=\"detail-item-value\">3 ore e 5<\/p><span class=\"detail-item-unit\">minuti<\/span><\/div><div class=\"detail-item detail-item-6\"><span class=\"detail-item-icon  fa-solid fas fa-cloud-sun\"><\/span><span class=\"detail-item-label\">Stagione<\/span><p class=\"detail-item-value\">Adatto tutto l&#039;anno<\/p><\/div><div class=\"detail-item detail-item-7\"><span class=\"detail-item-icon  foodicons foodicons foodicons-apple-with-stem-and-leaf\"><\/span><span class=\"detail-item-label\">Dieta<\/span><p class=\"detail-item-value\">Vegetariana<\/p><\/div><\/div><!-- \/.details-items --><\/div><!-- \/.recipe-card-details --><p class=\"recipe-card-summary\">La crostata \u00e8 sempre la crostata!\nUn classico della colazione ma anche della merenda.\nbuonissima con la panna cotta e devo dire che piace sempre molto!\nSi, \u00e8 vero i tempi un p\u00f2 si allungano per via della panna cotta che deve rassodare in frigo, ma alla fine ne vale la pena perch\u00e9 comunque oltre ad essere buona \u00e8 anche di grande effetto. Queste dosi vanno bene per uno stampo per crostate da 20\/22 cm.<\/p><div class=\"recipe-card-ingredients\"><h3 class=\"ingredients-title\">Ingredienti<\/h3><ul class=\"ingredients-list layout-1-column\"><li id=\"wpzoom-rcb-ingredient-item-6adf447c515f4\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><div class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><h3>Per la pasta frolla<\/h3><ul><li class=\"recipe-ingredient\"><label for=\"dr-ing-0-3911\"><span class=\"ingredient_quantity\" data-original=\"250\" data-recipe=\"654\">250<\/span>\u00a0<span class=\"ingredient_unit\">g<\/span> di farina 00<\/label><\/li><li class=\"recipe-ingredient\"><label for=\"dr-ing-1-9223\"><span class=\"ingredient_quantity\" data-original=\"130\" data-recipe=\"654\">130<\/span>\u00a0<span class=\"ingredient_unit\">g<\/span> di burro freddo<\/label><\/li><li class=\"recipe-ingredient\"><label for=\"dr-ing-2-7798\"><span class=\"ingredient_quantity\" data-original=\"80\" data-recipe=\"654\">80<\/span>\u00a0<span class=\"ingredient_unit\">g<\/span> di zucchero semolato<\/label><\/li><li class=\"recipe-ingredient\"><label for=\"dr-ing-3-2490\"><span class=\"ingredient_quantity\" data-original=\"1\" data-recipe=\"654\">1<\/span>\u00a0Uovo<\/label><\/li><li class=\"recipe-ingredient\"><label for=\"dr-ing-4-6654\"><span class=\"ingredient_quantity\" data-original=\"1\" data-recipe=\"654\">1<\/span>\u00a0Tuorlo<\/label><\/li><li class=\"recipe-ingredient\"><label for=\"dr-ing-5-1650\"><span class=\"ingredient_quantity\" data-original=\"1\" data-recipe=\"654\">1<\/span>\u00a0<span class=\"ingredient_unit\">pizzico<\/span> di sale<\/label><\/li><\/ul><\/span><\/div><\/li><li id=\"wpzoom-rcb-ingredient-item-6adf447c51ad7\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><div class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><h3 class=\"dr-title\">Per la panna cotta<\/h3><ul><li class=\"recipe-ingredient\"><label for=\"dr-ing-0-6596\"><span class=\"ingredient_quantity\" data-original=\"250\" data-recipe=\"654\">250<\/span>\u00a0<span class=\"ingredient_unit\">mg<\/span>\u00a0Di panna fresca<\/label><\/li><li class=\"recipe-ingredient\"><label for=\"dr-ing-1-6878\"><span class=\"ingredient_quantity\" data-original=\"4\" data-recipe=\"654\">4<\/span>\u00a0<span class=\"ingredient_unit\">g<\/span>\u00a0Di gelatina in fogli<\/label><\/li><li class=\"recipe-ingredient\"><label for=\"dr-ing-2-3496\"><span class=\"ingredient_quantity\" data-original=\"1\" data-recipe=\"654\">1<\/span> cucchiaino Di estratto di vaniglia<\/label><\/li><li class=\"recipe-ingredient\"><label for=\"dr-ing-3-9843\"><span class=\"ingredient_quantity\" data-original=\"40\" data-recipe=\"654\">40<\/span>\u00a0<span class=\"ingredient_unit\">g<\/span>\u00a0Di zucchero semolato<\/label><\/li><\/ul><\/span><\/div><\/li><li id=\"wpzoom-rcb-ingredient-item-6adf447c51df7\" class=\"ingredient-item\"><span class=\"tick-circle\"><\/span><div class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\"><h3>Per la Decorazione<\/h3><ul><li class=\"recipe-ingredient\"><label for=\"dr-ing-0-8572\">Fragole q.b<\/label><\/li><li class=\"recipe-ingredient\"><label for=\"dr-ing-1-2083\">foglie di menta q.b<\/label><\/li><\/ul><\/span><\/div><\/li><\/ul><\/div><!-- \/.recipe-card-ingredients --><div class=\"recipe-card-directions\"><h3 class=\"directions-title\">Procedimento<\/h3><ul class=\"directions-list\"><li id=\"wpzoom-rcb-4cf0d10\" class=\"direction-step direction-step-group\"><strong class=\"direction-step-group-title\">Per la pasta frolla<\/strong><\/li><li id=\"wpzoom-rcb-da597df\" class=\"direction-step\"><p>In una planetaria o in una ciotola impastare il burro tagliato a cubetti con lo zucchero amalgamate bene e aggiungete l'uovo, il tuorlo e il pizzico di sale. Continuate a mescolare e aggiungete un p\u00f2 alla volta la farina fino a farla assorbire completamente. Quando l\u2019impasto ha raggiunto la sua classica consistenza, lavorate la frolla per alcuni secondi e formare un panetto. Avvolgetelo nella pellicola e lasciar riposare in frigo per un'ora.<\/p><img decoding=\"async\" width=\"768\" height=\"448\" src=\"https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/Step-1-pasta-frolla-768x448.png\" class=\"direction-step-image\" alt=\"Step 1 pasta frolla\" id=\"241\" srcset=\"https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/Step-1-pasta-frolla-768x448.png 768w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/Step-1-pasta-frolla-300x175.png 300w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/Step-1-pasta-frolla-1024x597.png 1024w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/Step-1-pasta-frolla-750x437.png 750w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/Step-1-pasta-frolla.png 1536w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/li><li id=\"wpzoom-rcb-8389c26\" class=\"direction-step\"><p>Passato il tempo di riposo riprendete la frolla e stendetela sul piano di lavoro con una matterello e un poco di farina, aiutatevi con la carta da forno.<\/p><img decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/stesura-pasta-frolla-768x512.png\" class=\"direction-step-image\" alt=\"stesura pasta frolla\" id=\"243\" srcset=\"https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/stesura-pasta-frolla-768x512.png 768w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/stesura-pasta-frolla-300x200.png 300w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/stesura-pasta-frolla-1024x683.png 1024w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/stesura-pasta-frolla-750x500.png 750w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/stesura-pasta-frolla.png 1536w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/li><li id=\"wpzoom-rcb-19bd26b\" class=\"direction-step\"><p>Mettete la vostra frolla in uno stampo per crostata da 20 cm con fondo estraibile (io ho usato quello di decora, mi raccomando spennellate sempre il vostro stampo con un p\u00f2 di burro prima), modellate bene con le mani, inserite dentro un foglio ritagliato di carta da forno e inserite dei fagioli o dei ceci secchi all\u2019interno, per creare un peso al centro e procedete con la cottura in bianco.<\/p><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"512\" src=\"https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/teglia-pasta-frolla-768x512.png\" class=\"direction-step-image\" alt=\"teglia pasta frolla\" id=\"242\" srcset=\"https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/teglia-pasta-frolla-768x512.png 768w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/teglia-pasta-frolla-300x200.png 300w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/teglia-pasta-frolla-1024x683.png 1024w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/teglia-pasta-frolla-750x500.png 750w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/teglia-pasta-frolla.png 1536w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/li><li id=\"wpzoom-rcb-01d2fa4\" class=\"direction-step\"><p>Infornate a forno statico gi\u00e0 preriscaldato a 180 g per 35\/40minuti.<\/p><\/li><li id=\"wpzoom-rcb-250b073\" class=\"direction-step\"><p>Passati i 40 minuti della cottura sfornate e fate raffreddare completamente.<\/p><\/li><li id=\"wpzoom-rcb-d588648\" class=\"direction-step direction-step-group\"><strong class=\"direction-step-group-title\">Preparazione della panna cotta<\/strong><\/li><li id=\"wpzoom-rcb-a648a97\" class=\"direction-step\"><p>Nel frattempo che la nostra crostata raffreddi possiamo preparare la panna cotta. Ammorbidite la gelatina in fogli in piccolo vassoio con acqua fredda per 10 minuti, a parte in un pentolino fate scaldare a fuoco lento la panna fresca, lo zucchero e la vaniglia, continuate a girare con una frusta fino sfiorare il bollore, togliete dal fuoco e a quel punto aggiungete la gelatina ben strizzata. La panna cotta \u00e8 pronta, ma fatela raffreddare per 10 minuti.<\/p><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"416\" src=\"https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/panna-cotta-768x416.png\" class=\"direction-step-image\" alt=\"panna cotta\" id=\"244\" srcset=\"https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/panna-cotta-768x416.png 768w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/panna-cotta-300x162.png 300w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/panna-cotta-1024x554.png 1024w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/panna-cotta-750x406.png 750w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/panna-cotta.png 1536w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/li><li id=\"wpzoom-rcb-c5503c7\" class=\"direction-step\"><p>Riprendete la vostra base di crostata. Togliete i fagioli da dentro o i ceci e versate la panna cotta all\u2019interno. Lasciate riposare in frigo per 2 ore. Quando il ripieno si \u00e8 rappreso potete decorare la vostra crostata<span class=\"Apple-converted-space\">\u00a0con le fragole e le foglioline di menta\u00a0<\/span>fresca .<\/p><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"471\" src=\"https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/risultato-768x471.png\" class=\"direction-step-image\" alt=\"risultato\" id=\"245\" srcset=\"https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/risultato-768x471.png 768w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/risultato-300x184.png 300w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/risultato-1024x628.png 1024w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/risultato-750x460.png 750w, https:\/\/www.millykitchenandsoul.it\/wp-content\/uploads\/2026\/08\/risultato.png 1536w\" sizes=\"(max-width: 768px) 100vw, 768px\" \/><\/li><\/ul><\/div><!-- \/.recipe-card-directions --><div class=\"recipe-card-notes\"><h3 class=\"notes-title\">Note<\/h3><ul class=\"recipe-card-notes-list\"><li class=\"wpzoom-rc-note-text\">Per la pasta frolla \u00e8 importante lavorare l'impasto velocemente e utilizzare burro ben freddo<\/li><\/ul><\/div><!-- \/.recipe-card-notes --><script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Crostata con pannacotta alla vaniglia e fragole\",\"image\":\"https:\\\/\\\/www.millykitchenandsoul.it\\\/wp-content\\\/uploads\\\/2026\\\/08\\\/crostata-con-panna-cotta-e-gragole.png\",\"description\":\"La crostata \\u00e8 sempre la crostata!\\nUn classico della colazione ma anche della merenda.\\nbuonissima con la panna cotta e devo dire che piace sempre molto!\\nSi, \\u00e8 vero i tempi un p\\u00f2 si allungano per via della panna cotta che deve rassodare in frigo, ma alla fine ne vale la pena perch\\u00e9 comunque oltre ad essere buona \\u00e8 anche di grande effetto. Queste dosi vanno bene per uno stampo per crostate da 20\\\/22 cm.\",\"keywords\":[\"crostata\",\"dolce\",\"cremoso\",\"crema\",\"pannacotta\",\"fragole\",\"vaniglia\"],\"author\":{\"@type\":\"Person\",\"name\":\"Camilla\"},\"datePublished\":\"2026-08-30T15:18:33+02:00\",\"prepTime\":\"PT25M\",\"cookTime\":\"\",\"totalTime\":\"\",\"recipeCategory\":[\"Crostate\",\"Dolce\",\"Vegetariana\"],\"recipeCuisine\":[\"Italiana\"],\"recipeYield\":[\"8\",\"8 porzioni\"],\"nutrition\":{\"@type\":\"NutritionInformation\",\"calories\":\"2 ore\"},\"recipeIngredient\":[\"Per la pasta frolla250\\u00a0g di farina 00130\\u00a0g di burro freddo80\\u00a0g di zucchero semolato1\\u00a0Uovo1\\u00a0Tuorlo1\\u00a0pizzico di sale\",\"Per la panna cotta250\\u00a0mg\\u00a0Di panna fresca4\\u00a0g\\u00a0Di gelatina in fogli1 cucchiaino Di estratto di vaniglia40\\u00a0g\\u00a0Di zucchero semolato\",\"Per la DecorazioneFragole q.bfoglie di menta q.b\"],\"recipeInstructions\":[{\"@type\":\"HowToSection\",\"name\":\"Per la pasta frolla\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"In una planetaria o in una ciotola impastare il burro tagliato a cubetti con lo zucchero amalgamate bene e aggiungete l'uovo, il tuorlo e il pizzico di sale. Continuate a mescolare e aggiungete un p\\u00f2 alla volta la farina fino a farla assorbire completamente. Quando l\\u2019impasto ha raggiunto la sua classica consistenza, lavorate la frolla per alcuni secondi e formare un panetto. Avvolgetelo nella pellicola e lasciar riposare in frigo per un'ora.\",\"text\":\"In una planetaria o in una ciotola impastare il burro tagliato a cubetti con lo zucchero amalgamate bene e aggiungete l'uovo, il tuorlo e il pizzico di sale. Continuate a mescolare e aggiungete un p\\u00f2 alla volta la farina fino a farla assorbire completamente. Quando l\\u2019impasto ha raggiunto la sua classica consistenza, lavorate la frolla per alcuni secondi e formare un panetto. Avvolgetelo nella pellicola e lasciar riposare in frigo per un'ora.\",\"url\":\"https:\\\/\\\/www.millykitchenandsoul.it\\\/index.php\\\/2026\\\/08\\\/30\\\/crostata-con-pannacotta-e-fragole\\\/#wpzoom-rcb-da597df\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Passato il tempo di riposo riprendete la frolla e stendetela sul piano di lavoro con una matterello e un poco di farina, aiutatevi con la carta da forno.\",\"text\":\"Passato il tempo di riposo riprendete la frolla e stendetela sul piano di lavoro con una matterello e un poco di farina, aiutatevi con la carta da forno.\",\"url\":\"https:\\\/\\\/www.millykitchenandsoul.it\\\/index.php\\\/2026\\\/08\\\/30\\\/crostata-con-pannacotta-e-fragole\\\/#wpzoom-rcb-8389c26\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Mettete la vostra frolla in uno stampo per crostata da 20 cm con fondo estraibile (io ho usato quello di decora, mi raccomando spennellate sempre il vostro stampo con un p\\u00f2 di burro prima), modellate bene con le mani, inserite dentro un foglio ritagliato di carta da forno e inserite dei fagioli o dei ceci secchi all\\u2019interno, per creare un peso al centro e procedete con la cottura in bianco.\",\"text\":\"Mettete la vostra frolla in uno stampo per crostata da 20 cm con fondo estraibile (io ho usato quello di decora, mi raccomando spennellate sempre il vostro stampo con un p\\u00f2 di burro prima), modellate bene con le mani, inserite dentro un foglio ritagliato di carta da forno e inserite dei fagioli o dei ceci secchi all\\u2019interno, per creare un peso al centro e procedete con la cottura in bianco.\",\"url\":\"https:\\\/\\\/www.millykitchenandsoul.it\\\/index.php\\\/2026\\\/08\\\/30\\\/crostata-con-pannacotta-e-fragole\\\/#wpzoom-rcb-19bd26b\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Infornate a forno statico gi\\u00e0 preriscaldato a 180 g per 35\\\/40minuti.\",\"text\":\"Infornate a forno statico gi\\u00e0 preriscaldato a 180 g per 35\\\/40minuti.\",\"url\":\"https:\\\/\\\/www.millykitchenandsoul.it\\\/index.php\\\/2026\\\/08\\\/30\\\/crostata-con-pannacotta-e-fragole\\\/#wpzoom-rcb-01d2fa4\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Passati i 40 minuti della cottura sfornate e fate raffreddare completamente.\",\"text\":\"Passati i 40 minuti della cottura sfornate e fate raffreddare completamente.\",\"url\":\"https:\\\/\\\/www.millykitchenandsoul.it\\\/index.php\\\/2026\\\/08\\\/30\\\/crostata-con-pannacotta-e-fragole\\\/#wpzoom-rcb-250b073\",\"image\":\"\"}]},{\"@type\":\"HowToSection\",\"name\":\"Preparazione della panna cotta\",\"itemListElement\":[{\"@type\":\"HowToStep\",\"name\":\"Nel frattempo che la nostra crostata raffreddi possiamo preparare la panna cotta. Ammorbidite la gelatina in fogli in piccolo vassoio con acqua fredda per 10 minuti, a parte in un pentolino fate scaldare a fuoco lento la panna fresca, lo zucchero e la vaniglia, continuate a girare con una frusta fino sfiorare il bollore, togliete dal fuoco e a quel punto aggiungete la gelatina ben strizzata. La panna cotta \\u00e8 pronta, ma fatela raffreddare per 10 minuti.\",\"text\":\"Nel frattempo che la nostra crostata raffreddi possiamo preparare la panna cotta. Ammorbidite la gelatina in fogli in piccolo vassoio con acqua fredda per 10 minuti, a parte in un pentolino fate scaldare a fuoco lento la panna fresca, lo zucchero e la vaniglia, continuate a girare con una frusta fino sfiorare il bollore, togliete dal fuoco e a quel punto aggiungete la gelatina ben strizzata. La panna cotta \\u00e8 pronta, ma fatela raffreddare per 10 minuti.\",\"url\":\"https:\\\/\\\/www.millykitchenandsoul.it\\\/index.php\\\/2026\\\/08\\\/30\\\/crostata-con-pannacotta-e-fragole\\\/#wpzoom-rcb-a648a97\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Riprendete la vostra base di crostata. Togliete i fagioli da dentro o i ceci e versate la panna cotta all\\u2019interno. Lasciate riposare in frigo per 2 ore. Quando il ripieno si \\u00e8 rappreso potete decorare la vostra crostata\\u00a0con le fragole e le foglioline di menta\\u00a0fresca .\",\"text\":\"Riprendete la vostra base di crostata. Togliete i fagioli da dentro o i ceci e versate la panna cotta all\\u2019interno. Lasciate riposare in frigo per 2 ore. Quando il ripieno si \\u00e8 rappreso potete decorare la vostra crostata\\u00a0con le fragole e le foglioline di menta\\u00a0fresca .\",\"url\":\"https:\\\/\\\/www.millykitchenandsoul.it\\\/index.php\\\/2026\\\/08\\\/30\\\/crostata-con-pannacotta-e-fragole\\\/#wpzoom-rcb-c5503c7\",\"image\":\"\"}]}]}<\/script><\/div><!-- \/.wp-block-wpzoom-recipe-card-block-recipe-card -->\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Pin Print Crostata con pannacotta alla vaniglia e fragole Recipe by Camilla 0.0 from 0 votes Cuisine: ItalianaDifficulty: PrincipiantePorzioni 8 porzioniTempo di preparazione 25 minutiTempo di riposo 2 oreTempi di cottura 40 minutiTempo totale 3 ore e 5 minutiStagione Adatto tutto l&#039;anno Dieta Vegetariana La crostata \u00e8 sempre la crostata! Un classico della colazione ma anche della merenda. buonissima con la panna cotta e devo dire che piace sempre molto! Si, \u00e8 vero i tempi un p\u00f2 si allungano per via della panna cotta che deve rassodare in frigo, ma alla fine ne vale la pena perch\u00e9 comunque oltre ad essere buona \u00e8 anche di grande effetto. Queste dosi vanno bene per uno stampo per crostate da 20\/22 cm. Ingredienti Per la pasta frolla 250\u00a0g di farina 00 130\u00a0g di burro freddo 80\u00a0g di zucchero semolato 1\u00a0Uovo 1\u00a0Tuorlo 1\u00a0pizzico di sale Per la panna cotta 250\u00a0mg\u00a0Di panna fresca 4\u00a0g\u00a0Di gelatina in fogli 1 cucchiaino Di estratto di vaniglia 40\u00a0g\u00a0Di zucchero semolato Per la Decorazione Fragole q.b foglie di menta q.b Procedimento Per la pasta frolla In una planetaria o in una ciotola impastare il burro tagliato a cubetti con lo zucchero amalgamate bene e aggiungete l&#8217;uovo, il tuorlo e il pizzico di sale. Continuate a mescolare e aggiungete un p\u00f2 alla volta la farina fino a farla assorbire completamente. Quando l\u2019impasto ha raggiunto la sua classica consistenza, lavorate la frolla per alcuni secondi e formare un panetto. Avvolgetelo nella pellicola e lasciar riposare in frigo per un&#8217;ora. Passato il tempo di riposo riprendete la frolla e stendetela sul piano di lavoro con una matterello e un poco di farina, aiutatevi con la carta da forno. Mettete la vostra frolla in uno stampo per crostata da 20 cm con fondo estraibile (io ho usato quello di decora, mi raccomando spennellate sempre il vostro stampo con un p\u00f2 di burro prima), modellate bene con le mani, inserite dentro un foglio ritagliato di carta da forno e inserite dei fagioli o dei ceci secchi all\u2019interno, per creare un peso al centro e procedete con la cottura in bianco. Infornate a forno statico gi\u00e0 preriscaldato a 180 g per 35\/40minuti. Passati i 40 minuti della cottura sfornate e fate raffreddare completamente. Preparazione della panna cotta Nel frattempo che la nostra crostata raffreddi possiamo preparare la panna cotta. Ammorbidite la gelatina in fogli in piccolo vassoio con acqua fredda per 10 minuti, a parte in un pentolino fate scaldare a fuoco lento la panna fresca, lo zucchero e la vaniglia, continuate a girare con una frusta fino sfiorare il bollore, togliete dal fuoco e a quel punto aggiungete la gelatina ben strizzata. La panna cotta \u00e8 pronta, ma fatela raffreddare per 10 minuti. Riprendete la vostra base di crostata. Togliete i fagioli da dentro o i ceci e versate la panna cotta all\u2019interno. Lasciate riposare in frigo per 2 ore. Quando il ripieno si \u00e8 rappreso potete decorare la vostra crostata\u00a0con le fragole e le foglioline di menta\u00a0fresca . Note Per la pasta frolla \u00e8 importante lavorare l&#8217;impasto velocemente e utilizzare burro ben freddo<\/p>\n","protected":false},"author":1,"featured_media":868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"right-sidebar","site-content-layout":"","ast-site-content-layout":"full-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"disabled","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[95,90,61],"tags":[],"class_list":["post-238","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-crostate","category-dolce","category-vegetariana"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 5.0.4 - aioseo.com -->\n\t<meta name=\"description\" content=\"Crostata con pannacotta alla vaniglia e fragoleRecipe by Camilla 0.0 from 0 votes Cuisine: ItalianaDifficulty: PrincipiantePorzioni8porzioniTempo di preparazione25minutiTempo di riposo2oreTempi di cottura40minutiTempo totale3 ore e 5minutiStagioneAdatto tutto l&#039;annoDietaVegetarianaLa crostata \u00e8 sempre la crostata! 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Un classico della colazione ma anche della merenda. buonissima con la panna cotta e devo dire che piace sempre molto! 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