Gelado de manga e pêssego

Postado por , no dia 07 de novembro de 2014 em Doces e sobremesas
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Modo de Preparo

  • Descasque e corte as mangas em fatias.
  • Hidrate a gelatina no suco de pêssego e leve ao banho-maria até se dissolver por completo.
  • Deixe esfriar. Passe a ricota na peneira e ponha no liquidificador.
  • Junte o queijo fresco, o adoçante e as claras e bata até ficar homogêneo.
  • Retire do liquidificador e adicione a gelatina. Misture bem e reserve.
  • Em um refratário untado faça camadas alternadas de creme de queijo e fatias de manga.
  • Cubra com filme plástico e leve à geladeira por quatro horas.
  • Desenforme gelado e decore com fatias de manga.

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