Gelatina de paçoca com ganache de chocolate
Ingredientes
3 envelopes de gelatina em pó sem sabor
9 colheres (sopa) de água
1 litro de leite
1 lata de creme de leite
10 paçocas
1 lata de leite condensado
Cobertura:
100g de chocolate em barra
1 pote de pasta de amendoim
1 lata de creme de leite
Modo de preparo
No liquidificador, bata a gelatina hidratada na água e dissolvida em banho-maria com a paçoca, o leite, o creme de leite e o leite condensado. Coloque em uma fôrma de buraco no meio umedecido com água e leve à geladeira por 4 horas. Para a cobertura, derreta o chocolate e misture com a pasta de amendoim e o creme de leite. Desenforme a gelatina e sirva com a cobertura.
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