tag:blogger.com,1999:blog-40612367189825595682011-07-28T08:57:29.201-07:00Wesleyhttp://www.blogger.com/profile/01543279075731324144noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-4061236718982559568.post-91110463214030346452011-07-28T08:57:00.000-07:002011-07-28T08:57:28.181-07:00<section id="ingredients" sizcache="1747" sizset="0"><br /><ul sizcache="1746" sizset="0"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.receitas.com/media/BAhbCVsHOgZmIicyMDExLzA3LzI4LzEwLzIzLzA1LzE5MS9tb3Vzc2UuanBnWwg6BnA6CnRodW1iIg02MDB4NDUwI1sIOwY6FHJvdW5kZWRfY29ybmVyc2kIWwg6BmU6CGpwZ2lG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" class="photo" height="150" jquery1311868300843="62" src="http://www.receitas.com/media/BAhbCVsHOgZmIicyMDExLzA3LzI4LzEwLzIzLzA1LzE5MS9tb3Vzc2UuanBnWwg6BnA6CnRodW1iIg02MDB4NDUwI1sIOwY6FHJvdW5kZWRfY29ybmVyc2kIWwg6BmU6CGpwZ2lG" style="zoom: 1;" width="200" /></a></div><li class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: red;"><u>Musse de Chocolate 1,2,3</u></span></strong></li></ul><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">&nbsp;<strong>Igredientes</strong></div><ul sizcache="1746" sizset="0"><li class="ingredient">1 xícara (chá) de claras</li><li class="ingredient">1 folha de gelatina incolor (hidratada e dissolvida conforme o fabricante)</li><li class="ingredient">200 g de chocolate meio amargo derretido</li></ul><div class="ingredient"><strong>Modo de Preparo:</strong></div><div class="ingredient"><br /></div><div class="ingredient">1°- Numa batedeira coloque 1 xícara (chá) de claras e bata bem até ficar em ponto de neve (+/- 4 minutos). Com a batedeira ainda ligada, adicione 1 folha de gelatina incolor (hidratada e dissolvida conforme o fabricante) e, em seguida, 200 g de chocolate meio amargo derretido. Desligue a batedeira e transfira a mistura para taças. Leve para gelar por +/- 1 h. Decore com raspas de chocolate ou nozes picadas e sirva diretamente</div></section><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/4061236718982559568-9111046321403034645?l=paixaogastronomica.blogspot.com' alt='' /></div>Wesleyhttp://www.blogger.com/profile/01543279075731324144noreply@blogger.com0