Pudim de alperce com chantilly e praliné de amêndoa da Débora Cabral
TM6 TM5

Pudim de alperce com chantilly e praliné de amêndoa da Débora Cabral

4.0 (1 rating)

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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