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Le ricette di Pierre




5 cucchiai zucchero
succo di 4 limoni
2 fogli colla di pesce
1 po' rosolio

Con i tuorli, lo zucchero ed il succo dei limoni si fa lo Zabaione e lo si lascia raffreddare. In un po' d'acqua bollente si sciolgono i fogli di colla di pesce e si montano a neve 5 albumi. Si mescola tutto e si versa in uno stampo ben bagnato con il rosolio e si mette in ghiaccio.

Provenienza: Quaderno di casa Magnaghi-Zorzoli 12/12/1992

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