4
cynamon
100 g migdałów bez skóry
masło
śmietanka 30 %
ciekły azot
Jablka obrac ze skórki i zmiksowac na gladka mase. Dolac zubrówke (do smaku) i doprawic cukrem. Na suchej patelni podprazyc migdaly, nastepnie zmiksowac je na puder i dodac cynamon.
W garnku rozpusc cukier az bedzie brazowy, ale nie spalony. Dodawac po kawaleczku masla, a kiedy sie stopi, dolewac stopniowo smietane – do momentu, az powstanie gesty sos.
Do masy jablkowej wlewaj ostroznie azot, az calosc czesciowo sie zamrozi.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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