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Vanilla Extract1 tablespoon Rose water

Press the crumb mixture into small cookie cutters, spread and press flat.6. Transfer pears jalebis in the sugar syrup and soak them for a minute.4.. Rest the mixture to chill5. Pour crumbs into a medium bowl, add butter and stir until well combined. Reduce heat to medium-low, cover, and let the wine simmer for at least 15 minutes or up to three hours and strain. Add the bloom geletine and let geletine dissolve4. Add saffron, mix and boil for about 10 minutes or till the sugar dissolv 
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mercoledì, 24 giu 2020 Ore. 04.50

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