INGREDIENTS. Apricot 260ml 12. 200g of water. sugar 1gr. 10g of pectin. 2g lemon juice. verbena dark cinnamon brown sugar 275gr. 750 grams of cream. 75gr of fat yogurt. peeled and toasted hazelnuts 1 / 2 teaspoon of butter flowers.
Showing posts with label Apricot Semifreddo. Show all posts
Showing posts with label Apricot Semifreddo. Show all posts
Tuesday, July 5, 2011
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