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Ingredients
Purea di albicocche
- 3 fogli di gelatina (1.9 g l'uno) + q.b. di acqua per ammollo
- 400 g di albicocche mature, a dadini + 2 denocciolate a spicchi
- 200 g di acqua
- 125 g di zucchero
Panna montata
- 300 g di panna (min. 30% di grassi), molto fredda
- 40 g di zucchero a velo
- fettine di albicocche mature per guarnire
- Nutrition
- per 1 porzione
- Calories
- 1915 kJ / 457 kcal
- Protein
- 3.8 g
- Carbohydrates
- 54.3 g
- Fat
- 25.8 g
- Fibre
- 2 g
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