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MOUSSE DE LIMÃO SICILIANO COM GENGIBRE E AVELÃS
☑️ 300 gr de nata ou creme de leite fresco;
☑️ 10 bolachas champanhe;
☑️ 150 gr de avelãs;
☑️ raspas e caldo de 1 limão siciliano;
☑️ raspas e caldo de 1 limão Taiti;
☑️ 1 colher de chá de gengibre natural ralado;
☑️ 1/2 xícara de açúcar;
☑️ 2 claras em neve. *
PREPARO: torre rapidamente as amêndoas no forno a 180º. Cuidado pra não amargar. Depois, triture-as grosseiramente. Triture grosseiramente, tbem, a bolacha e misture com as amêndoas. Reserve. Misture numa vasilha todos os outros ingredientes, inclusive as raspas dos limões, com exceção das claras, e bata na batedeira até o ponto de chantilly. Bata as claras em neve (bastante) e misture delicadamente à mistura de limão.
Monte individualmente um pouco da farofa no fundo, o mousse por cima e um pouco de amêndoas trituradas só pra enfeitar e raspas de limão. Deixe gele por no mínimo 3 horas
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