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PORTUGUÊS
P-35
Alemanha
LIMÃO QUENTE
Heisse Zitrone Para 1 dose
Tempo de preparação total: aprox. 1-2 minutos
Utensílios: Chávena de chá (capacidade para 150 ml)
Ingredientes
100 ml de água
sumo de 1 limão
2-3 cdc de açúcar
Procedimento
1. Deite água e sumo de limão para dentro da
chávena e aqueça.
aprox. 1-2 min.
100 P
Mexa e coloque açúcar a gosto.
Áustria
CHOCOLATE COM NATAS
Schokolade mit Schlagobers Para 1 dose
Tempo de preparação total: aprox. 1-2 minutos
Utensílios: copo grande (capacidade de 200 ml)
Ingredientes
150 ml de leite
30 g de chocolate normal, ralado
30 ml de natas
chocolate vermicelli
Procedimento
1. Deite o leite no copo. Adicione o chocolate, mexa
e aqueça. Mexa ocasionalmente.
aprox. 1-2 min.
100 P
2. Bata as natas até estarem sólidas e com uma colher
coloque-as sobre o chocolate. Sirva guarnecido
com chocolate vermicelli.
França
PERAS EM MOLHO DE CHOCOLATE
Poires au chocolat
Tempo de preparação total: aprox. 12-16 minutos
Utensílios: Tigela com tampa (capacidade de 2 litros)
Tigela com tampa (capacidade de 1 litros)
Ingredientes
4 pêras (600 g)
60 g de açúcar
1 pacote de açúcar baunilhado (10 g)
1 cds de licor de pêra, 30% de teor
150 ml de água
130 g de chocolate normal, partido em pedaços
100 g natas frescas
Procedimento
1. Descasque as pêras, mantendo-as inteiras.
2. Coloque açúcar, açúcar baunilhado, licor e água
na tigela. Mexa e aqueça.
1-2 min.
100 P
3. Coloque as pêras no suco, tape e cozinhe.
9-11 min.
100 P
Retire as pêras e deixe-as arrefecer.
4. Coloque 50 ml do suco na tigela pequena,
adicione as natas e o chocolate. Tape e aqueça.
2-3 min.
100 P
5. Mexa o molho bem e deite sobre as pêras para
servir.
Dica: Também pode servir com gelado de baunilha.
Holanda
BEBIDA ARDENTE
Vuurdrank Para 10 doses
Tempo de preparação total: aprox. 9-11 minutos
Utensílios: Tigela com tampa (capacidade de 2 litros)
Ingredientes
500 ml de vinho branco
500 ml de vinho tinto, seco
500 ml de rum, 54% de teor
1 laranja inteira, não tratada
3 paus de canela
75 g de açúcar
10 cdc de açúcar cândi
Procedimento
1. Deite o álcool na tigela. Descasque a laranja de
modo a que a casca seja fina e coloque-a dentro
do álcool em conjunto com a canela e o açúcar.
Tape e aqueça.
9-11 min.
100 P
Retire a casca e a canela.
Coloque uma colher de chá do açúcar cândi em
cada copo de grogue, tape com a bebida ardente
e sirva.
BEBIDAS E SOBREMESAS
R-667_[PT ckbk].indd P-35R-667_[PT ckbk].indd P-35 6/18/09 4:56:09 PM6/18/09 4:56:09 PM
228


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