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Pudim de alperce com chantilly e praliné de amêndoa da Débora Cabral
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Ingredients
Praliné
- 100 g amêndoa s/ pele
- 125 g açúcar
- 50 g água
Pudim
- 150 g alperce seco
- 150 g água
- Manteiga q.b. p/ untar
- Açúcar q.b. p/ polvilhar
- 6 claras de ovo
- 15 g sumo de limão
- 1 pitada de sal
- 180 g açúcar
Cobertura
- 400 g natas c/ 35% de gordura, bem frias
- 20 g açúcar em pó
- 3 - 4 gotas de sumo de limão
- Nutrition
- per 1 dose
- Calories
- 2560.9 kJ / 612.1 kcal
- Protein
- 8.8 g
- Carbohydrates
- 74.8 g
- Fat
- 33.7 g
- Saturated fat
- 16 g
- Fiber
- 3.7 g
- Sodium
- 100.6 mg
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