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Le ricette di Pierre

ANGURIA IN COPPA

Ingredienti:

Dosi per 4:


400 g polpa d'anguria
200 g mascarpone
1 cucchiaio zucchero
50 g cioccolato fondente
Cannella in polvere

Privare dei semi la polpa dell'anguria e frullarla. Unire lo zucchero, il mascarpone, il cioccolato a pezzetti e amalgamare bene Distribuire la crema ottenuta nelle singole coppe, spolverizzare di Cannella e mettere in freezer per un'ora prima di servire.

Provenienza: RAI Televideo 19/07/1993

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