sexta-feira, 24 de julho de 2009


  • 1 1/2 xícaras (chá) de xarope de groselha
  • 1 lata de creme de leite com o soro
  • 1 pacote de gelatina vermelha, sem sabor
  • 4 colheres (sopa) de água quente
  • 2 claras batidas em neve (ponto firme)
  • cereja em calda para decorar

Dissolva a gelatina em água quente. Bata no liquidificador, juntamente com a groselha e o creme de leite. Adicione as claras batidas em neve e misture com delicadeza. Despeje em taças individuais e leve à geladeira até firmas, no mínimo 3 horas. Para servir, decore com cerejas.

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