{"id":825,"date":"2009-09-29T02:32:57","date_gmt":"2009-09-29T04:32:57","guid":{"rendered":"http:\/\/agenciaguia.com.br\/mesanovo\/?p=825"},"modified":"2009-09-29T02:32:57","modified_gmt":"2009-09-29T04:32:57","slug":"charlotte-anglaise","status":"publish","type":"post","link":"http:\/\/amesa.com.br\/index.php\/2009\/09\/29\/charlotte-anglaise\/","title":{"rendered":"Charlotte Anglaise"},"content":{"rendered":"<p style=\"text-align: justify;\"><strong>Ingredientes<\/strong><\/p>\n<ul style=\"text-align: justify;\">\n<li>1 x\u00edcara (ch\u00e1) de a\u00e7\u00facar<\/li>\n<li>1 colher (sopa) de amido de milho<\/li>\n<li>1\/2 colher (ch\u00e1) de sal<\/li>\n<li>4 x\u00edcaras (ch\u00e1) de leite<\/li>\n<li>8 gemas<\/li>\n<li>2 colheres (ch\u00e1) de ess\u00eancia de baunilha<\/li>\n<li>1 colher (sopa) de vinho do porto<\/li>\n<li>2 bolos comuns, tipo p\u00e3o-de-l\u00f3<\/li>\n<li>3\/4 x\u00edcara (ch\u00e1) de xerez<\/li>\n<li>6 colheres (sopa) de gel\u00e9ia de morango<\/li>\n<li>6 colheres (sopa) am\u00eandoas<\/li>\n<li>1\/2 x\u00edcara (ch\u00e1) de creme de leite batido<\/li>\n<li>am\u00eandoas torradas inteiras para decorar<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong>Modo de Preparar<\/strong><\/p>\n<p style=\"text-align: justify;\">Prepare o caramelo: Prepare o creme: misture o a\u00e7\u00facar com a maisena e o sal. Adicione o leite aos poucos, mexendo sempre at\u00e9 obter uma mistura homog\u00eanea. Leve ao fogo m\u00e9dio, mexendo sempre, at\u00e9 que a mistura ferva e engrosse. Diminua a chama e deixe ferver por mais 2 minutos. \u00c0 parte, em uma tigela m\u00e9dia, bata levemente as gemas. Acrescente aos poucos 1\/3 do creme quente batendo muito bem. Despeje essa mistura na panela, sobre o creme restante, misture bem e volte ao fogo m\u00e9dio, mexendo sem parar at\u00e9 que ferva. Retire do fogo, acrescente a baunilha e a colher (sopa) de vinho do porto. Coe o creme ainda quente, deixando-o cair em uma tigela, e leve \u00e0 geladeira por algumas horas. Ap\u00f3s este tempo corte os bolos ao meio, obtendo 4 camadas. Borrife cada camada com xerez. Arme o doce: coloque um dos discos de bolo em um prato, espalhe duas colheres (sopa) de gel\u00e9ia por toda a superf\u00edcie, polvilhe com 2 colheres (sopa) de am\u00eandoas, torradas e picadas, e termine com uma camada do creme gelado. Cubra com o segundo disco de bolo e repita a ordem das camadas. Cubra com o terceiro disco, repetindo tamb\u00e9m a ordem. Cubra com o quarto disco e espalhe o creme gelado restante. Decore com creme de leite batido e com as am\u00eandoas inteiras. Leve \u00e0 geladeira at\u00e9 a hora de servir.<\/p>\n<p style=\"text-align: justify;\"><em>Rendimento: 8 por\u00e7\u00f5es<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 1 x\u00edcara (ch\u00e1) de a\u00e7\u00facar 1 colher (sopa) de amido de milho 1\/2 colher (ch\u00e1) de sal 4 x\u00edcaras (ch\u00e1) de leite 8 gemas 2 colheres (ch\u00e1) de ess\u00eancia de baunilha 1 colher (sopa) de vinho do porto 2 bolos comuns, tipo p\u00e3o-de-l\u00f3 3\/4 x\u00edcara (ch\u00e1) de xerez 6 colheres (sopa) de gel\u00e9ia de &hellip; <\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[44,53],"tags":[71,94,264,373,414,479,502,699,704],"class_list":["post-825","post","type-post","status-publish","format-standard","hentry","category-paes-e-bolos","category-sobremesas","tag-acucar","tag-amendoa","tag-creme-de-leite","tag-geleia","tag-leite","tag-morango","tag-ovo","tag-vinho-do-porto","tag-xerez","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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