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Rosemary Mahoney Bement
Mandarin-mint jelly with almond crunch
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Ingredients
Directions
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Preheat the oven to 180ºC.
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Beat the egg white with the honey and stir in the almond flakes. Spread this mixture in a thin layer over the baking sheet and bake for about 15 minutes in the middle of the oven. Allow to cool and break the crunch into pieces.
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Hold the bottom of the pudding mold briefly in hot water and pour the jelly onto a bowl or plate. Garnish with the almond crunch and drop some liqueur around it.
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Nutrition
350Calories
Sodium0% DV0g
Fat17% DV11g
Protein18% DV9g
Carbs17% DV52g
Fiber0% DV0g
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