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Camarão,"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/-\/Caramelo?alt=json-in-script\u0026max-results=10"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/search\/label\/Caramelo"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"7"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"10"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-6126875750989180956"},"published":{"$t":"2012-11-14T08:03:00.002+00:00"},"updated":{"$t":"2013-01-12T14:53:38.342+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"bolo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Caramelo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"farinha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"fermento"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite condensado"},{"scheme":"http://www.blogger.com/atom/ns#","term":"manteiga"},{"scheme":"http://www.blogger.com/atom/ns#","term":"massa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mel"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pudim"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Bolo Pudim"},"content":{"type":"html","$t":"\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBolo pudim\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/11\/bolo-pudim.jpg\"\u003E\u003Cimg class=\"alignnone size-full wp-image-6586\" title=\"bolo pudim\" alt=\"\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/11\/bolo-pudim.jpg\" width=\"403\" height=\"403\" \/\u003E\u003C\/a\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPara o bolo:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E3 ovos\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 chávena de chá de açucar\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E150g de manteiga\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 chávena e meia de farinha\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 colher de sopa rasa de fermento\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1\/2 chávena de chocolate em pó\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003Emeia chávena de leite\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPara o pudim:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 lata de leite condensado\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E4 ovos\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E2 latas de leite normal (a lata medida é a do leite condensado)\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPreparação:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003ELigar o forno a 180ºC. Colocar um tabuleiro (eu tenho 2 formas redondas sem buraco: usei a mais pequena para fazer o bolo e a maior para pôr a água) com água a ferver, uma vez que o bolo-pudim vai cozer em banho-maria. Barrar uma forma redonda sem buraco com caramelo.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBolo:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EBater o açucar com os 3 ovos inteiros. Adicionar a manteiga derretida e mexer novamente. Juntar a farinha, o chocolate, o fermento e a meia chávena de leite. Bater bem. Deitar na forma sobre o caramelo e reservar.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPudim:\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EBater muito bem todos os ingredientes ao mesmo tempo e deitar sobre a massa do bolo.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EÉ nesta altura que a massa do bolo \"engole\" o pudim e este sim fica em contacto com o caramelo... isto tem certamente uma explicação química!\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EVai ao forno a cozer em banho-maria cerca de uma hora (o meu teve um bocadinho mais... tinha o forno muito baixo). Desenformar depois de arrefecer completamente. Se quiserem fazer para um almoço o melhor é fazer de véspera, porque se o desenformarem morno pode-se quebrar!\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/6126875750989180956\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/11\/bolo-pudim_2735.html#comment-form","title":"1 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/6126875750989180956"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/6126875750989180956"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/11\/bolo-pudim_2735.html","title":"Bolo Pudim"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-3323687527539775777"},"published":{"$t":"2012-10-30T12:08:00.002+00:00"},"updated":{"$t":"2013-01-12T14:53:38.320+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"bolacha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Caramelo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite"},{"scheme":"http://www.blogger.com/atom/ns#","term":"limão"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mel"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pudim"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Pudim de bolacha"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPudim de bolacha\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/pudim-de-bolacha.jpg\"\u003E\u003Cimg class=\"alignnone size-full wp-image-6564\" title=\"pudim de bolacha\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/pudim-de-bolacha.jpg\" alt=\"\" width=\"400\" height=\"300\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Ch3\u003E200g de açúcar\u003Cbr\/\u003E\u003Cbr\/\u003E8 ovos\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cbr\/\u003E9dl de leite\u003Cbr\/\u003E\u003Cbr\/\u003E1 limão(raspa)\u003Cbr\/\u003E\u003Cbr\/\u003E150g de bolacha(tipo maria)\u003Cbr\/\u003E\u003Cbr\/\u003Ecaramelo liquido\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cbr\/\u003Ebarrar uma forma para pudim com caramelo.\u003Cbr\/\u003E\u003Cbr\/\u003Eligue o forno a 180º.\u003Cbr\/\u003E\u003Cbr\/\u003Ebater os ovos com o açúcar.\u003Cbr\/\u003E\u003Cbr\/\u003Eadicionar o leite em fio.\u003Cbr\/\u003E\u003Cbr\/\u003Ebater lentamente.\u003Cbr\/\u003E\u003Cbr\/\u003Eacrescentar a raspa do limão e as bolachas esmigalhadas grosseiramente.\u003Cbr\/\u003E\u003Cbr\/\u003Eenvolva.\u003Cbr\/\u003E\u003Cbr\/\u003Ereserve 15 minutos.\u003Cbr\/\u003E\u003Cbr\/\u003Emexa o pudim e verta-o para dentro da forma.\u003Cbr\/\u003E\u003Cbr\/\u003Eleve a meio do forno a cozer em banho-maria por 50 minutos.\u003Cbr\/\u003E\u003Cbr\/\u003Edeixar arrefecer e desenformar\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/3323687527539775777\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/pudim-de-bolacha_6472.html#comment-form","title":"1 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/3323687527539775777"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/3323687527539775777"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/pudim-de-bolacha_6472.html","title":"Pudim de bolacha"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-5708653717654730008"},"published":{"$t":"2012-10-21T07:51:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.338+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Caramelo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"manteiga"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Mel"},{"scheme":"http://www.blogger.com/atom/ns#","term":"milho"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Bolas de pipoca envoltas em caramelo e cobertas com chocolate"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003EBolas de pipoca envoltas em caramelo e cobertas com chocolate\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/Bolas-de-pipoca-envoltas-em-caramelo-e-cobertas-com-chocolate.jpg\"\u003E\u003Cimg class=\"alignnone size-full wp-image-6531\" title=\"Bolas de pipoca envoltas em caramelo e cobertas com chocolate\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/10\/Bolas-de-pipoca-envoltas-em-caramelo-e-cobertas-com-chocolate.jpg\" alt=\"\" width=\"403\" height=\"403\" \/\u003E\u003C\/a\u003E \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EIngredientes:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 pacote de pipocas para microondas (sem sal) – Pode fazer de panela se preferir.\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E1 xícara (chá) de açúcar\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E3 colheres (sopa) de mel (ou glucose de milho)\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E100g de margarina (ou manteiga) sem sal\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EChocolate cobertura para banhar\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EPalitos de madeira\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EModo de Preparo:\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003EEstoure as pipocas e reserve. Coloque em uma jarra refratária de 2 litros o açúcar, o mel e a margarina. Leve ao micro-ondas por 6 a 8 minutos na potência alta. Despeje a calda quente sobre as pipocas e misture bem. Unte as mãos com margarina e modele as bolas. Espete as bolas com palitos de madeira e banhe no chocolate derretido. Leve a geladeira para secagem.\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/5708653717654730008\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/bolas-de-pipoca-envoltas-em-caramelo-e_8464.html#comment-form","title":"2 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/5708653717654730008"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/5708653717654730008"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/10\/bolas-de-pipoca-envoltas-em-caramelo-e_8464.html","title":"Bolas de pipoca envoltas em caramelo e cobertas com chocolate"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"2"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-2638116045434130958"},"published":{"$t":"2012-08-17T15:40:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.313+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"baunilha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cacau"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Caramelo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leite condensado"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ovos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pudim"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Pudim de Chocolate"},"content":{"type":"html","$t":"\u003Cspan style=\"color: #ff6600;\"\u003E\u003Cstrong\u003EPudim de Chocolate\u003C\/strong\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/08\/pudim-de-chocolate.jpg\"\u003E\u003Cimg class=\"alignnone size-medium wp-image-6419\" title=\"pudim de chocolate\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/08\/pudim-de-chocolate-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Cbr\/\u003EPara o pudim\u003Cbr\/\u003E. 2 latas de leite condensado\u003Cbr\/\u003E. 2 medidas (da lata), de leite integral\u003Cbr\/\u003E. 6 ovos\u003Cbr\/\u003E. 2\/3 de xícara de cacau em pó (se usar chocolate em pó, o pudim ficará mais claro)\u003Cbr\/\u003E. 1 colher (chá) de baunilha\u003Cbr\/\u003E\u003Cbr\/\u003EPara a calda\u003Cbr\/\u003E. 1 xícara de açúcar\u003Cbr\/\u003E. 1\/2 xícara de água\u003Cbr\/\u003E\u003Cbr\/\u003E1. Preaqueça o forno em 170°\u003Cbr\/\u003E2. Leve para ferver numa chaleira ou panela, água suficiente para encher 2 cm de altura de uma assadeira retangular, na qual você assará o pudim em banho-maria.\u003Cbr\/\u003E3. Numa panela, coloque o açúcar e a água para a calda. Mexa com uma espátula apenas até o açúcar dissolver.\u003Cbr\/\u003E4. Ferva em fogo brando e não mexa, até que a calda fique com cor de caramelo clarinho (não deixe queimar)\u003Cbr\/\u003E5. Unte com essa calda, o fundo e parte das laterais de uma forma de buraco no centro. Reserve.\u003Cbr\/\u003E6. No liquidificador, coloque o leite condensado, o leite integral, os ovos, a baunilha. Bata por alguns segundos. Acrescente o chocolate em pó e bata só até misturar.\u003Cbr\/\u003E7. Com uma concha, retire a espuma que ficou na superfície. Passe por uma peneira numa tigela, e em seguida despeje a mistura na forma preparada.\u003Cbr\/\u003E8. Coloque a forma numa assadeira retangular, encha com água fervente cerca de 2 cm de altura. Abra a porta do forno, proteja as mãos com luvas antitérmicas e com cuidado leve ao forno para assar por cerca de 1 hora, ou até enfiar uma faca no pudim e ela sair limpa.\u003Cbr\/\u003E9. Retire do forno. Deixe o pudim esfriando em temperatura ambiente por 1 hora e então leve à geladeira.\u003Cbr\/\u003E10. Desenforme depois de frio\u003Cbr\/\u003E\u003Cbr\/\u003ENo site da \u003Ca href=\"http:\/\/www.helenagasparetto.com.br\/?p=2365\"\u003EHelena Gasparetto \u003C\/a\u003Eela dá a dica de servir o pudim com ganache e raspas de chocolate. Dê um pulo lá e veja as delicias feitas por ela. Já fiz algumas aqui no blog.\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/2638116045434130958\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/08\/pudim-de-chocolate_4201.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/2638116045434130958"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/2638116045434130958"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/08\/pudim-de-chocolate_4201.html","title":"Pudim de Chocolate"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-3266418467637426034"},"published":{"$t":"2012-07-10T19:21:00.002+01:00"},"updated":{"$t":"2013-01-12T14:53:38.318+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"açúcar"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Caramelo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"claras"},{"scheme":"http://www.blogger.com/atom/ns#","term":"forno"},{"scheme":"http://www.blogger.com/atom/ns#","term":"gelatina"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Molotof sem ir ao forno"},"content":{"type":"html","$t":"\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003EMolotof sem ir ao forno \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3 style=\"text-align: center;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/07\/Molotof-sem-ir-ao-forno.jpg\"\u003E\u003Cimg class=\"alignnone size-medium wp-image-6312\" title=\"Molotof sem ir ao forno\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2012\/07\/Molotof-sem-ir-ao-forno-300x227.jpg\" alt=\"\" width=\"300\" height=\"227\" \/\u003E\u003C\/a\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E (opção) Ao meu ver, esta receita poderia levar uns frutos vermelhos, ficando mais rica. \u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E Ingredientes:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 8 folhas de gelatina brancas\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 2 folhas de gelatina vermelhas\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 12 claras\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E 12 colheres de sopa de açúcar \u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Caramelo líquido q.b.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E Preparação:\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Derreter em banho maria as folhas de gelatina branca com as folhas de gelatina vermelha.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Bater em castelo firme as claras juntar aos poucos o açúcar.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Juntar a gelatina um pouco fria.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Passar uma forma por água fria e deitar tudo lá para dentro.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Levar ao frigorífico.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Para desenformar é só passar a forma por água quente e desenforma-se muito bem.\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E para o molho pode ser com caramelo liquido\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #333333;\"\u003E Origem, com mais algumas fotos: \u003Ca href=\"http:\/\/receitinhasdabelinhagulosa.blogspot.pt\/2007\/10\/molotof-sem-ir-ao-forno.html\" rel=\"nofollow nofollow\" target=\"_blank\"\u003E\u003Cspan style=\"color: #333333;\"\u003Ehttp:\/\/receitinhasdabelinhagulosa.blogspot.pt\/2007\/10\/molotof-sem-ir-ao-forno.html\u003C\/span\u003E\u003C\/a\u003E\u003C\/span\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/3266418467637426034\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/07\/molotof-sem-ir-ao-forno_7662.html#comment-form","title":"0 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/3266418467637426034"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/3266418467637426034"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2012\/07\/molotof-sem-ir-ao-forno_7662.html","title":"Molotof sem ir ao forno"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-1757018162301695689"},"published":{"$t":"2011-07-14T17:58:00.002+01:00"},"updated":{"$t":"2013-01-12T14:54:47.762+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"bolo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Caramelo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"limão"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pudim"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas de Bolos"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"}],"title":{"type":"text","$t":"Bolo Pudim"},"content":{"type":"html","$t":"\u003Ch1\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Cstrong\u003EBolo Pudim\u003C\/strong\u003E\u003C\/span\u003E\u003C\/h1\u003E\u003Cbr\/\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2011\/07\/Bolo-Pudim.jpeg\"\u003E\u003Cimg class=\"aligncenter size-full wp-image-5812\" title=\"Bolo Pudim\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2011\/07\/Bolo-Pudim.jpeg\" alt=\"\" width=\"462\" height=\"224\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u0026nbsp;\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Cstrong\u003EIngredientes:\u003C\/strong\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #808080;\"\u003E\u003Cimg src=\"http:\/\/kitchenet.aeiou.pt\/i\/p.gif\" alt=\"\" \/\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003EPara o bolo: \u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E 4 ovos \u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E 250g de açúcar \u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E 150g de farinha \u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #ff6600;\"\u003E Para o pudim: \u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E 1 lata de leite condensado \u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E 1 lata de leite (utilizar a lata vazia como medida)\u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E 4 ovos \u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E Raspa de limão q.b.\u003C\/span\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #808080;\"\u003E\u003Cimg src=\"http:\/\/kitchenet.aeiou.pt\/i\/p.gif\" alt=\"\" \/\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Cstrong\u003EPreparação:\u003C\/strong\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #808080;\"\u003E\u003Cimg src=\"http:\/\/kitchenet.aeiou.pt\/i\/p.gif\" alt=\"\" \/\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E\u003Cspan style=\"color: #ff6600;\"\u003E\u003Cstrong\u003EPreparação do bolo\u003C\/strong\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003EBater as gemas com o açúcar. Juntar a farinha. Bater as claras em castelo e envolver. \u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E\u003Cspan style=\"color: #ff6600;\"\u003E \u003Cstrong\u003EPreparação do pudim\u003C\/strong\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E Junte todos os ingredientes e bata muito bem. Untar uma forma redonda e sem buraco com margarina e de seguida coloque caramelo líquido. Deite a massa do pudim e de seguida a do bolo. \u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E Coze em banho-maria. Forno a 180ºC durante 35 a 40 minutos. Deixe arrefecer e desenforme. \u003C\/span\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #808080;\"\u003E Servir fresco.\u003C\/span\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #808080;\"\u003E\u003Cimg src=\"http:\/\/kitchenet.aeiou.pt\/i\/p.gif\" alt=\"\" \/\u003E\u003C\/span\u003E\u003C\/h3\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/1757018162301695689\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2011\/07\/bolo-pudim_531.html#comment-form","title":"1 Comentários"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/1757018162301695689"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/5195828758745633757\/posts\/default\/1757018162301695689"},{"rel":"alternate","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2011\/07\/bolo-pudim_531.html","title":"Bolo Pudim"}],"author":[{"name":{"$t":"VTRR"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-5195828758745633757.post-7537146787395643618"},"published":{"$t":"2010-01-18T17:18:00.002+00:00"},"updated":{"$t":"2013-01-12T14:55:15.341+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"amêndoa"},{"scheme":"http://www.blogger.com/atom/ns#","term":"caramelizada"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Caramelo"},{"scheme":"http://www.blogger.com/atom/ns#","term":"la reine"},{"scheme":"http://www.blogger.com/atom/ns#","term":"mousse"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receita Gelados"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Receitas Sobremesas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tarte"},{"scheme":"http://www.blogger.com/atom/ns#","term":"whisky"}],"title":{"type":"text","$t":"Tarte gelada de Whisky"},"content":{"type":"html","$t":"\u003Ch2\u003E\u003Cspan style=\"color: #ff6600;\"\u003ETarte gelada de Whisky\u003C\/span\u003E\u003C\/h2\u003E\u003Cbr\/\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/tarte-whisky-3.jpg\"\u003E\u003Cimg class=\"aligncenter size-full wp-image-5517\" title=\"tarte whisky 3\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/tarte-whisky-3.jpg\" alt=\"\" width=\"499\" height=\"373\" \/\u003E\u003C\/a\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EIngredientes\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E3 ovos\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E150 gr de açúcar\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E1\/2 chávena de café de Whisky\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003E200 ml de natas para bater\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ECaramelo liquido\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EBiscotinhos, palitos la Reine ou uma base de bolo\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ECrocanti de amêndoa\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cspan style=\"color: #888888;\"\u003E-\u003Cbr\/\u003E\u003C\/span\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EPreparação\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EBater as natas e reservar (na batedeira ou na Bimby).\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EBater as claras e reservar (na batedeira ou na Bimby).\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EBater as gemas com o açúcar e o whisky e r\u003Cspan style=\"color: #888888;\"\u003Eeservar. (Na \u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"color: #888888;\"\u003Ebatedeira ou na\u003C\/span\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Cspan style=\"color: #888888;\"\u003E B\u003C\/span\u003Eimby bater as gemas\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003Ecom o açúcar durante 5 minutos, velocidade 3 ½, temperatura 37º, com a\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003Eborboleta e faltando 2 minutos e sem parar a maquina despejar muito\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003Edevagarinho o whisky pela abertura da tampa de modo que se mistura com a\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003Egemada sem que esta baixe de volume.)\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EMisturar as 3 preparações com a ajuda de um batedor manual de varas com\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003Emovimentos muito suaves de modo a que fique com a consistência de uma\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003Emousse.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/tarte-whisky.jpg\"\u003E\u003Cimg class=\"aligncenter size-full wp-image-5519\" title=\"tarte whisky\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/tarte-whisky.jpg\" alt=\"\" width=\"500\" height=\"375\" \/\u003E\u003C\/a\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EColocar esta mistura numa forma de fundo móvel previamente caramelizada e\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003Epor cima da mousse colocar uma capa de biscotinhos, ou palitos la Reina ou\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003Ebolo para formar a base.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/tarte-whisky-2.jpg\"\u003E\u003Cimg class=\"aligncenter size-full wp-image-5516\" title=\"tarte whisky 2\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/tarte-whisky-2.jpg\" alt=\"\" width=\"500\" height=\"375\" \/\u003E\u003C\/a\u003E\u003Cbr\/\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003ELevar ao congelador pelo menos durante 12 horas antes de servir.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Ch3\u003E\u003Cspan style=\"color: #888888;\"\u003EDesenformar e decorar com o crocanti de amêndoa.\u003C\/span\u003E\u003C\/h3\u003E\u003Cbr\/\u003E\u003Cp style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #888888;\"\u003E\u003Ca class=\"highslide\" onclick=\"return vz.expand(this)\" href=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/tarte-whisky-4.jpg\"\u003E\u003Cimg class=\"aligncenter size-full wp-image-5518\" title=\"tarte whisky 4\" src=\"http:\/\/receitas-culinaria.pt\/wp-content\/uploads\/2010\/01\/tarte-whisky-4.jpg\" alt=\"\" width=\"500\" height=\"375\" \/\u003E\u003C\/a\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cbr\/\u003E\u003Cbr\/\u003E\u003Ch6 style=\"text-align: center;\"\u003E\u003Cspan style=\"color: #c0c0c0;\"\u003Elacasitaverde.blogspot.com\u003C\/span\u003E\u003C\/h6\u003E\u003Cdiv class=\"blogger-post-footer\"\u003E\u003Cscript src=\"http:\/\/www.gmodules.com\/ig\/ifr?url=http:\/\/hosting.gmodules.com\/ig\/gadgets\/file\/110899758295362328705\/pub.xml\u0026amp;synd=open\u0026amp;w=500\u0026amp;h=60\u0026amp;title=\u0026amp;border=%23ffffff%7C3px%2C1px+solid+%23999999\u0026amp;output=js\"\u003E\u003C\/script\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/bibliotecagastronomica.blogspot.com\/feeds\/7537146787395643618\/comments\/default","title":"Enviar comentários"},{"rel":"replies","type":"text/html","href":"http:\/\/bibliotecagastronomica.blogspot.com\/2010\/01\/tarte-gelada-de-whisky_6555.html#comment-form","title":"2 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