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Le ricette di Pierre




3 tuorli
60 g zucchero
50 g panna liquida
125 g latte
50 g gherigli di noce
40 g pinoli

Tagliate il Panettone ricavandone tre dischi. Montate a spuma i tuorli d'uovo con lo zucchero, quindi aggiungete la panna, il latte, i gherigli e i pinoli tritati. Ponete il tutto in una casseruola, a fiamma bassa, e rimestando continuamente portate a ebollizione. Fate raffreddare la crema e poi farcitevi il Panettone ricomponendolo nella forma originaria.

Provenienza: RAI Televideo 29/12/1991

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