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Le ricette di Pierre

PANNA GHIOTTA

Ingredienti:

Dosi per 4:

200 cc panna liquida
250 g zucchero
1 pizzico vaniglia
4 Amaretti grossi
1 tazzina caffè
1 bicchierino Rhum

Fate bollire la panna aggiungendo 250 g di zucchero e la vaniglia. A bollitura ultimata lasciate raffreddare. Imbevete gli Amaretti con il caffè ed il Rhum, disponeteli in 4 coppette e ricopriteli con la panna. Mettete in ghiaccio per qualche ora e poi servite.

Provenienza: RAI Televideo 26/09/1992

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