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Crème d'abricot aux perles du Japon et compotée de pêches à la verveine
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Ingredients
Compotée de pêches à la verveine
- 8 pêches, bien mûres, coupées en quatre
- 40 g de sucre en poudre
- 1 gousse de vanille, fendue en deux dans la longueur
- 15 feuilles de verveine citronnelle
Crème d'abricot aux perles du Japon
- 500 g d'abricots frais, coupés en deux
- 60 g d'eau
- 80 g de mascarpone
- 100 g de perles du Japon
- Nutrition
- per 1 portion
- Calories
- 1023.3 kJ / 240.5 kcal
- Protein
- 2.2 g
- Carbohydrates
- 46.5 g
- Fat
- 5.5 g
- Saturated fat
- 3.5 g
- Fiber
- 5.2 g
- Sodium
- 0.8 mg
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