Gelato nuvola di gelsomino
Italopop, p. 320
Ingredients
- 500 gram jasmijnbloemen (gedroogde)*
- 150 gram fijne suiker
- 4 eiwitten
- 2 eetl. rum
- Fregolotta
- Zie het recept op pag. 372
- Ook nodig: keuken-thermometer
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