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Ingredients
La purée d'abricot
- 3 feuilles de gélatine alimentaire (1.9 g/feuille) et un récipient d'eau froide
- 400 g d'abricots frais bien mûrs, coupés en morceaux
- 200 g d'eau
- 125 g de sucre en poudre
La crème
- 300 g de crème liquide, 30% m.g. min., très froide
- 40 g de sucre glace maison
- 2 abricots frais bien mûrs, émincés en lamelles
- Nutrition
- per 1 portion
- Calories
- 1915 kJ / 457 kcal
- Protein
- 3.8 g
- Carbohydrates
- 54.3 g
- Fat
- 25.8 g
- Fibre
- 2 g
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