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	<title>marcogirosi cookbook &#187; dolci</title>
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	<description>la cucina che vuoi nel posto che vuoi</description>
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		<title>millefoglie di cioccolato (versione 1)</title>
		<link>http://www.girosi.com/2010/09/millefoglie-di-cioccolato_v1/</link>
		<comments>http://www.girosi.com/2010/09/millefoglie-di-cioccolato_v1/#comments</comments>
		<pubDate>Tue, 28 Sep 2010 16:26:40 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[caffè]]></category>
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		<description><![CDATA[uova 4 cioccolato fondente 200 gr gelatina 4 fogli caffè 4 cucchiai panna 350 gr zucchero a velo Sciogliere dolcemente a bagnomaria il cioccolato spezzettato. Disegnare su un foglio di carta da forno sedici rettangoli 8cm x 5cm. Spennellare l&#8217;interno]]></description>
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		<title>millefoglie al cioccolato (versione 2)</title>
		<link>http://www.girosi.com/2010/09/millefoglie-al-cioccolato_v2/</link>
		<comments>http://www.girosi.com/2010/09/millefoglie-al-cioccolato_v2/#comments</comments>
		<pubDate>Tue, 28 Sep 2010 16:15:55 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
		<category><![CDATA[ricette]]></category>
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		<category><![CDATA[cioccolato]]></category>
		<category><![CDATA[pan di spagna]]></category>
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		<description><![CDATA[pasta sfoglia 2 fogli pan di spagna zucchero semolato 1 cucchiaio uova 5 cioccolato fondente 200 gr gelatina 4 fogli caffè 2 tazzine panna 350 gr zucchero a velo Bucherellare i fogli di pasta sfoglia, spennellarli con un uovo sbattuto]]></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>
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		<category><![CDATA[mele]]></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]]></description>
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		<title>Aspic Bellini</title>
		<link>http://www.girosi.com/2010/07/aspic-bellini/</link>
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		<pubDate>Tue, 13 Jul 2010 12:19:26 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
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		<category><![CDATA[pesche]]></category>
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		<description><![CDATA[pesche 3 prosecco 1 bottiglia da 750 ml zucchero 50 gr lamponi 2 cestini gelatina 20 gr Pelare le pesche e tagliarle a pezzi. Frullarle con 1 bicchiere di prosecco fino ad ottenere una crema liscia e senza grumi e]]></description>
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		<title>torta fondente al cioccolato</title>
		<link>http://www.girosi.com/2010/04/torta-fondente-al-cioccolato/</link>
		<comments>http://www.girosi.com/2010/04/torta-fondente-al-cioccolato/#comments</comments>
		<pubDate>Mon, 12 Apr 2010 11:14:55 +0000</pubDate>
		<dc:creator>marco</dc:creator>
				<category><![CDATA[dolci]]></category>
		<category><![CDATA[ricette]]></category>
		<category><![CDATA[cacao]]></category>
		<category><![CDATA[cioccolato]]></category>
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		<category><![CDATA[torte]]></category>
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		<description><![CDATA[uova 4 zucchero 200 gr cioccolato fondente 300 gr burro 160 gr cacao amaro 60 gr Una ricettina per una torta al cioccolato dal cuore morbido e caldo, senza farina e qundi adatta agli intolleranti al glutine, molto facile e]]></description>
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