JSEMTS搜尋引擎
 

"Gelato di melone"


Ingredienti :
500 gr. di anguria matura zuccherina
40 gr. di amido per dolci
100 gr. di zucchero
fiori di gelsomino
2 cm. di stecca di cannella
cioccolato fondente
pistacchi non salati


PREPARAZIONE

Ottenuto filtrando con un setaccio la polpa di anguria, sciogliere (a freddo) l'amido avendo molto cura di non far formare grumi. Mettere sul fuoco molto basso e lasciare cuocere. Appena comincia a borbottare aggiungere la cannella e dopo 5 minuti circa spegnere la fiamma. Bagnare adesso le coppe con l'acqua dove la sera prima stato lasciato a riposare il gelsomino e versarci il composto. Guarnire con delle scagliette di cioccolato fondente e mettere a raffreddare in frigorifero. Un gelsomino appena raccolto al centro di ogni coppa completerl'opera.






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