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KitchenAid KsB580 Manual

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42
FRANÇAIS
1 (340 g [12 oz]
paquet) de brisures
de chocolat semi-
sucré
120 ml (
1
⁄2 tasse) de
succédané d’œuf ou
2 œufs pasteurisé
battus
5 ml (1 cuillerée à thé)
de vanille
355 ml (1
1
⁄2 tasse) de lait
évaporé
Crème à fouetter
sucrée ou garniture
de crème fouettée,
si désiré
Placez les brisures de chocolat, le succédané d’oeuf
et la vanille dans le récipient. Amenez le lait évaporé à
ébullition. Versez sur les brisures de chocolat. Couvrez
et mélangez à la position LIQUEFY (LIQUÉFIER) pendant
20 à 25 secondes, ou jusqu`à ce que les brisures de
chocolat soient fondues et que le mélange soit onctueux,
passez une spatule sur les parois du récipient au besoin.
Versez dans de petites coupes. Réfrigérez jusqu’à ce que
le mélange soit ferme, entre 4 et 6 heures. Garnissez
de crème fouettée, si désiré.
Quantité : 8 portions (120 ml [
1
⁄2 tasse] par portion).
Par portion : Environ 350 calories, 7 g de protéines,
38 g de glucides, 22 g de lipides, 13 g de graisse saturée,
15 mg de cholestérol, 45 mg de sel.
Pots de crème au chocolat
590 ml (2
1
⁄2 tasses) de lait
475 ml (2 tasses) de
crème glacée à la
vanille
945 ml (4 tasses) de
pêches, de fraises
ou autres fruits frais
coupés*
45 ml (3 cuillerées à
soupe) de sucre en
poudre, si désiré
Mettez les ingrédients dans le récipient. Couvrez et
mélangez à la position LIQUEFY (LIQUÉFIER) pendant
10 à 15 secondes ou jusqu’à obtention d’une consistance
onctueuse.
Quantité : 7 portions (environ 235 ml [1 tasse] par portion).
*710 ml (3 tasses) de fruits surgelés, légèrement
décongelés, peuvent remplacer les fruits frais.
Par portion : Environ 170 calories, 6 g de protéines,
24 g de glucides, 7 g de lipides, 4 g de graisse saturée,
25 mg de cholestérol, 70 mg de sel.
Lait frappé aux fruits
… 45 …


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