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	<title>marcogirosi cookbook &#187; bavarese</title>
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	<description>la cucina che vuoi nel posto che vuoi</description>
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		<title>bavarese alle mele con caramello al calvados</title>
		<link>http://www.girosi.com/2010/08/bavarese-alle-mele-con-caramello-al-calvados/</link>
		<comments>http://www.girosi.com/2010/08/bavarese-alle-mele-con-caramello-al-calvados/#comments</comments>
		<pubDate>Sun, 08 Aug 2010 11:02:35 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[bavarese]]></category>
		<category><![CDATA[calvados]]></category>
		<category><![CDATA[mele]]></category>
		<category><![CDATA[panna]]></category>

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		<description><![CDATA[mele renette 1kg zucchero di canna 20 gr zucchero bianco 200 gr tuorli 4 panna 400 gr gelatina in fogli 20 gr vino bianco 1/2 bicchiere calvados 1 bicchierino Sbucciare le mele e privarle del torsolo. Tagliatele a fettine, immergendole subito in acqua fredda  acidulata per non farle annerire. Ridurre le fettine a tocchetti e [...]]]></description>
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		<title>bavarese alle pere</title>
		<link>http://www.girosi.com/2010/01/bavarese-alle-pere/</link>
		<comments>http://www.girosi.com/2010/01/bavarese-alle-pere/#comments</comments>
		<pubDate>Sat, 30 Jan 2010 10:40:53 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
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		<description><![CDATA[pere 1 kg zucchero 3 cucchiai panna 400 ml gelatina 4 fogli calvados 1/2 bicchierino chiodi di garofano 2 Sbucciare le pere, togliere il torsolo e tagliarle a fettine. In un pentolino mettere a cuocere le pere con lo zucchero, il calvados, 1 bicchiere di acqua e i chiodi di garofano, fono a che si [...]]]></description>
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		<title>Bavarese al cioccolato</title>
		<link>http://www.girosi.com/2008/08/bavarese-al-cioccolato/</link>
		<comments>http://www.girosi.com/2008/08/bavarese-al-cioccolato/#comments</comments>
		<pubDate>Tue, 19 Aug 2008 14:37:47 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
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		<category><![CDATA[panna]]></category>

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		<description><![CDATA[panna 400 ml latte 400 ml cioccolato 400 gr tuorli 5 zucchero 60 gr panna montata 400 ml vanillina 1 bustina gelatina 5 fogli montare tuorli con lo zucchero, diluire con il latte e 400 ml di panna scaldata con vanillina, aggiungere il cioccolato fuso a bagnomaria, cuocere qualche minuto ed aggiungere i fogli di [...]]]></description>
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		<title>Bavarese di Seirass con caramello allo zibibbo</title>
		<link>http://www.girosi.com/2008/08/bavarese-di-seirass-con-caramello-allo-zibibbo/</link>
		<comments>http://www.girosi.com/2008/08/bavarese-di-seirass-con-caramello-allo-zibibbo/#comments</comments>
		<pubDate>Tue, 19 Aug 2008 07:41:45 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[bavarese]]></category>
		<category><![CDATA[formaggio]]></category>
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		<description><![CDATA[seirass 400 gr. tuorli 3 panna 200 ml zucchero semolato 180 gr. zucchero a velo 30 gr. zibibbo 1/2 bicchiere gelatina 3 fogli Montare i tuorli con metà dello zibibbo e metà dello zucchero semolato fino ad ottenere un composto chiaro e spumoso. Scaldare su fuoco ed unire la gelatina precedentemente ammollata in acqua fredda. [...]]]></description>
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		<title>Bavarese al tabacco</title>
		<link>http://www.girosi.com/2008/06/bavarese-al-tabacco/</link>
		<comments>http://www.girosi.com/2008/06/bavarese-al-tabacco/#comments</comments>
		<pubDate>Fri, 27 Jun 2008 07:02:06 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
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		<category><![CDATA[panna]]></category>
		<category><![CDATA[tabacco]]></category>

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		<description><![CDATA[panna 400 ml latte 400 ml tabacco 3 gr tuorli 5 zucchero 60 gr panna montata 400 ml gelatina 5 fogli Scaldare il latte e 400 ml di panna inseme al tabacco e spegnere prima del bollore. Lasciare in infusione ancora un paio di minuti. Filtrare, unire ai tuorli precedentemente montati con lo zucchero ed [...]]]></description>
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