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Hail of claudias and uvilla

  • March 29, 2018
  • 11
  • 165

Desserts Sweet

sweet | Hail of claudias and uvilla

sweet | Hail of claudias and uvillaPortions 11 portions There are no details There are no detailsIngredients 500 grams of uvilla pulp 500 grams of claudia queen pulp 500 grams of claudia Nelly pulp 1 cup of cream of milk 300 grams of sugar 1 / 2 cup of Espiritu del Ecuador or another aniseed liqueur and 10 mint leaves Preparation Mix each pulp with 2 ounces of Ecuadorian Spirit, 50 grams of sugar and freeze. Finely chop the mint leaves and mix with the rest of the sugar. Bring the fire to a caramel; spread it on a non-stick plate. When it cools, loosen it and crush it until you get a mint powder; reserve. Whisk the cream with sugar and reserve. Remove the pulps from the freezer, separate them separately until you get a granita. To serve, place 2 ounces of uvila granita, sprinkle with mint powder, in the next layer, place 2 ounces of Claudia Nelly’s granita and sprinkle with mint powder and in the last layer place 2 ounces of hail queen’s milk and sprinkle with mint powder. Place the whipped cream milk Recetas Recomendadas

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