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The almond tree is a prostrate, as they would say in Cordoba. A great idea to wear when visiting. And I don't tell you the surprise when you say it's homemade.
Here's the recipe for one, to look like a whole culinary institution. And with little investment of time and money.
For the cream
Beat the yolks with the essence, and add the syrup (water and sugar) to 118 degrees, in the form of a thread without stopping whipping until creamy.
Add the whipped cream to half a point with enveloping movements.
Place in filmed pudding and take capadao to the freezer.
For the cover
Caramelize chopped almonds in a frying pan with sugar. Pass to a plate and allow to cool. Cover the almond tree.
Melt the chopped chocolate with the hot cream and let stand. Mix and bathe the dessert.
Source: Argentine cooks
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Publication Date: 02/06/2020
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