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Verrines de Tapioca à la Compote de Myrtilles et Suprême d'Orange

Recipe by JustInCooking

Des verrines gourmandes, sans gluten et véganes, composées d'un tapioca crémeux à l'amande, d'une compote de myrtilles légèrement acidulée et décorées de suprêmes d'orange et de myrtilles fraîches. Idéales pour un dessert léger ou un brunch d'été.

EasyFrenchServes 4

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Source Video
2h 14m
Prep
0m
Cook
16m
Cleanup
2h 30m
Total

Cost Breakdown

Total cost:$7.25
Per serving:$1.81

Critical Success Points

  • Porter la compote à ébullition (étape 2).
  • Épaissir correctement la compote avec la fécule (étape 4).
  • Cuisson du tapioca jusqu’à tendreté (étape 7).

Safety Warnings

  • Manipuler les liquides bouillants avec précaution pour éviter les brûlures.
  • Laisser la compote refroidir légèrement avant de la mixer afin d’éviter les éclaboussures chaudes.
  • Utiliser des maniques pour manipuler les casseroles chaudes.

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