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

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

4.0 1 rating
Prep. 10 min
Total 3 h 30 min
6 doses

Ingredients

Praliné
  • amêndoa s/ pele
    100 g
  • açúcar
    125 g
  • água
    50 g
Pudim
  • alperce seco
    150 g
  • água
    150 g
  • Manteiga q.b. p/ untar
  • limão só o sumo
    ½
  • ovos
    6
  • sal
    1 pitada de
  • açúcar mais q.b. p/ polvilhar
    180 g
Cobertura
  • natas c/ 35% de gordura bem frias
    400 g
  • açúcar em pó
    20 g
  • limão só o sumo
    ½

Nutrition per 1 dose

Calories 612.1 kcal / 2560.9 kJ
Protein 8.8 g
Fat 33.7 g
Carbohydrates 74.8 g
Fibre 3.7 g
Saturated Fat 16 g
Sodium 100.6 mg

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