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Umurnai
Cassis tartlets:
Tushen biskit:
- Beat da almonds, powdered sukari da ƙwai har sai lokacin farin ciki da kirim. Ki doke farar kwai da sukari har sai ya yi tauri. Ki ninka 1/3 na farin kwai a cikin hadin sannan a zuba sauran farin kwai a sama. Ki hada garin da koko ki zuba a kai. Ninka komai a hankali amma da sauri. Azuba cokali 1 na hadin a cikin man shanu mai dumi sannan a ja wannan hadin a cikin hadin. Yada kullu a kan takardar yin burodi (takardar yin burodi) da gasa a 180 ° C na minti 8-12.
- Bari sanyi, yanke, rufe gyare-gyaren tare da aluminum kuma yayyafa da barasa cassis.
- Sanya a kan farantin karfe kuma shirya mousse.
Marinated berries:
- Mix da berries tare da sukari da barasa kuma bar shi a cikin gilashi har sai an ci gaba da aiki.
Chocolate mousse:
- Ku kawo kirim mai ruwa zuwa tafasa tare da sukari. Cire murhu. Yanke murfin da kyau kuma bari ya tsaya na minti 2. Sa'an nan kuma ƙara da kyau kuma a ninka a cikin kirim mai tsami. A cikin molds da kuma ado da berries.
Cassis mousse:
- Zafi 1/3 na cassis puree kuma narkar da gelatin matsi a cikinsa. Sa'an nan kuma Mix da sauran puree. Sai azuba kwai da sugar akan ruwan wankan sai azuba kayan abinci har sai ruwan ya yi kauri ya yi tsami. Da farko ninka kumfa gwaiwar kwai, sa'an nan kuma kirim mai tsami a cikin puree. Yi ado tare da sauran berries. Wataƙila daga baya furanni. Daskare don 4h.
- Yi ado da berries da cakulan shredded.
Kamara na Yogurt:
- Cire ɓangaren litattafan almara na kwasfa na vanilla. Ki doke yoghurt, creme fraîche, vanilla pulp da powdered sugar tare da mahaɗin hannu har sai yayi laushi. Saka sieve tare da mai tacewa kuma a zuba a kan kwano. Zuba a cikin kirim na yoghurt, ninka ƙarshen zane kuma ba da izinin magudana a cikin firiji na tsawon sa'o'i 4.
- Yi amfani da cokali 2 na ruwan zafi don yanke lobes.
Rosemary Lavender Caramel:
- Caramelize sukari a cikin kwanon rufi mai rufi - kada ya yi duhu sosai. Lokacin da caramel ya yi kyau da ruwa, zuba kome a kan takardar burodi kuma nan da nan yayyafa shi da fleur de sel, yankakken Rosemary da furanni lavender. Ko dai a fasa manyan guda ko kuma a datse crunch don yin hidima.
Meringue crumble:
- Ki doke farin kwai mai sanyi a cikin dusar ƙanƙara mai tauri sosai, sannan a niƙa cikin digo kaɗan na ruwan lemun tsami. A hankali a zuba rabin sukarin yayin da ake bugun da karfi, sannan a ci gaba da bugun har sai cakuda ya dahu. Ninka sauran sukarin a lokaci guda, ci gaba da bugun da karfi har sai cakuda ya yi tauri, santsi da sheki. Nan da nan a yi amfani da jakar bututu ko sirinji na kek don zuga sifofi daban-daban akan takardar yin burodi da aka lulluɓe da takardar burodi.
- Bari ya bushe a hankali tare da ƙananan zafi a 100 - 120 digiri saman / kasa zafi a cikin preheated tanda, dangane da girman 60 - 90 minutes. Bayan ya huce, sai a yayyanka crumble kanana da wuka sannan a ba da dumplings na yoghurt a sama.
Gina Jiki
Aiki: 100gCalories: 286kcalCarbohydrates: 40.7gProtein: 5.7gFat: 10.9g