How to prepare: Crumble with Rossana cream
The preparation of the Rossana crumble with cream is very simple. In the bowl of the planetary mixer (or alternatively in a food processor with metal blades, in this case proceeding in pulses) collect the butter into cubes together with the sugar and work at low speed with the leaf. Add the eggs and mix quickly.
Add the grated lemon zest, flour, baking powder and work just enough to obtain a crumbly mixture.
Grease and flour a 22 cm diameter circular mold and arrange half of the crumb mixture on the base so as to cover it evenly. Spread the Rossana cream on top in spoonfuls, starting from the center and taking care to get to about 2 cm from the edges. Add the chocolate chips distributing them evenly.
Cover with the remaining mixture and bake in a preheated oven at 180 ° for about 30-35 minutes.
Remove from the oven and let the crumbled with Rossana cream cool completely before gently turning it out of the mold and serving.