John Myers
Contents
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Sinadaran
- 10 Barkono goro
- 40 g Butter
- 50 g Farin sutura
- 250 g Cuku mascarpone
- 3 tbsp sugar
- 20 g Butter
- 100 ml Cream 30% mai
- 2 Takarda Gelatin farin
- Haka kuma wasu almond brittle da sauran kayan ado
Umurnai
- 8 Ki nika barkonon goro ki gauraya sosai da man shanu mai laushi.
- Sanya kwanon rufi na 16 mm a kan faranti ko allo mai mai, zuba a cikin crumbs kuma danna da kyau. Bari ya saita a cikin firiji.
- Narkar da couverture a cikin wanka na ruwa kuma a shafa crumbles da shi. A sake yin sanyi.
- Yanzu sanya mascarpone a cikin kwano, bari gelatin ya jiƙa a cikin ruwa kaɗan kuma ya matse.
- Ki narke sugar a cikin kwanon rufi, sai ki jujjuya man shanu da kirim, sannan ki zuba caramel a cikin mascarpone ki juya sosai.
- Narke gelatin a kan zafi kadan kuma ƙara zuwa cakuda mascarpone-caramel, motsawa sannan kuma zuba kirim a kan tushe mai ruɗi. Bar shi a cikin firiji don sa'o'i biyu.
- Yanzu an cire tartlet daga ƙirar tare da wuka mai kaifi kuma an ƙawata shi zuwa sha'awar zuciyar ku.
Gina Jiki
Aiki: 100gCalories: 367kcalCarbohydrates: 21.2gProtein: 5.6gFat: 29.1g
