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Ingredients
- 5 fogli di gelatina (20 g circa)
Base biscotto
- 70 g di burro a pezzi
- 150 g di biscotti tipo Digestive, a pezzi
- 10 g di zucchero vanigliato
Mousse
- 300 g di panna (min. 30% di grassi) fredda
- 1 stecca di vaniglia, i semini
-
200
g di panna acida (crème fraîche)
or 250 g di yogurt bianco - 50 g di zucchero
Gelatina alle pesche e guarnizione al cioccolato
- 200 g di pesche nettarine, sbucciate e a pezzi
- 50 g di acqua
- 20 g di zucchero
- 200 g di cioccolato fondente a tocchetti + q.b.
- Nutrition
- per 1 porzione
- Calories
- 2854.7 kJ / 682.3 kcal
- Protein
- 8 g
- Carbohydrates
- 45.8 g
- Fat
- 52.9 g
- Saturated Fat
- 30.6 g
- Fibre
- 4.6 g
- Sodium
- 191.4 mg
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