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Table des matières
1 Introduction 36
1.0.1 Ingrédients et ustensiles 36
2 Ingrédients 36
2.0.1 Œufs 36
2.0.2 Lait/yaourt/fromage blanc 36
2.0.3 Crème 37
2.0.4 Sucre 37
2.0.5 Fruits 37
2.0.6 Alcool 37
2.0.7 Sirop 37
2.0.8 Temps de préparation 37
3 Conservation des glaces 38
3.0.1 Dans la sorbetière 38
3.0.2 Au congélateur 38
3.0.3 Durée de conservation 38
4 Présentation et décoration 38
5 Sauces 39
5.0.1 Sauces chaudes 39
5.0.2 Coulis de cerise 39
5.0.3 Sauce au chocolat 39
5.0.4 Coulis froids (aux fruits) 39
5.0.5 Purées de fruits 40
FRANÇAIS
6 Goûters d’enfants 40
7 Recettes 40
7.0.1 Recette de base 40
7.0.2 Dame Blanche 40
7.0.3 Glace à la fraise 41
7.0.4 Coupe Ambrosia 41
7.0.5 Glace à la banane 41
7.0.6 Coupe Mélanie 41
7.0.7 Glace au yaourt aux fruits 42
7.0.8 Ice cream soda 42
7.0.9 Glace à la mangue 42
7.0.10 Coupe Nuit tropicale 42
7.0.11 Glace à la vanille 43
7.0.12 Monta Rosa 43
7.0.13 Glace au chocolat 43
7.0.14 Coupe Jacquot 43
7.0.15 Glace au café 44
7.0.16 Don Paulo 44
7.0.17 Glace au gingembre et au miel 44
7.0.18 Coupe Mikado 44
7.0.19 Glace au fromage blanc 45
7.0.20 Coupe Moon Fever 45
7.0.21 Sorbet au citron 45
7.0.22 Yellow Light 45
7.0.23 Sorbet tropical 46
7.0.24 Coupe Green Delight 46
7.0.25 Sorbet à l’ananas 46
7.0.26 Coupe Coppa Cabana 46
7.0.27 Mousse glacée à la fraise 46
7.0.28 Coupe Margit 47
7.0.29 Mousse glacée à la cerise 47
7.0.30 Montanara 47
7.0.31 Bavarois glacé 47
7.0.32 Coupe Hélène 48
7.0.33 Glace à la poire et à l’abricot 48
7.0.34 Glaces de carnaval 48
7.0.35 Dessert glacé à l’ananas 48
7.0.36 Gâteau glacé Caprice 48
7.0.37 Glace à la fraise sans sucre 49
7.0.38 Dama Rosabianca 49
7.0.39 Glace sans sucre 49
35


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