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Le ricette di Pierre




hg zucchero
1 hg burro
50 g cioccolata in polvere
2 hg Purea di castagne 1/2 kg crude

Il tutto si lavora bene e si aggiunge una cartina di zucchero vanigliato. Si tappezza una forma liscia di biscotti bagnati nel Rhum e si mette la Purea in esso e si copre di biscotti. Si mette al freddo e si serve con contorno di panna montata dolce.

Provenienza: Quaderno di casa Magnaghi-Zorzoli 27/03/1993

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