Chocolate Chilli Ice Cream a cikin Ruwan Zuma, Espresso Crème Brûlèe, Lime Royal Cabbage Sorbet

Ki hada garin sugar da narkakken man shanu da zuma da fulawa da ruwan lemun tsami sai ki kwaba a kullu da mixer. Bari kullu ya tsaya a cikin firiji na minti 10. Sa'an nan kuma sanya babban cokali na batter a kan takardar yin burodi a kan takardar yin burodi. Preheat tanda zuwa digiri 180. Gasa na kimanin minti 5-6 har sai kullu ya narke a cikin matsakaicin launin ruwan kasa, zagaye diski, sannan cire daga tanda. Sa'an nan kuma bar shi ya huce kamar minti 5. Yi amfani da wuka don bincika lokacin da lokacin da ya dace don sanya kullu a kan gilashi ko tasa bakin karfe mai diamita na kusan 6 cm kuma a siffata shi cikin kwando. Sai a bar shi ya huce.

A wanke strawberries a bushe su da takarda dafa abinci, a yanka su kanana, a yayyafa su da powdered sugar, a zuba a kan Grand Marnier a gauraya. Bari ya yi nisa na ɗan lokaci sannan a saka shi a cikin colander don ya zubar.

Yanke cakulan da kyau. Yanke, cibiya da finely sara da barkono barkono da Mix da chilli foda. Ku kawo madara, chili, sukari da kirim a tafasa a cikin wani saucepan.

A haxa qwai da yolks tare da whisk a cikin babban kwano mai bugun (hemisphere). Saka kwanon a kan ruwan zafi mai zafi. Ki zuba kirim mai zafi a kan kwai, yana motsawa akai-akai (Gargadi: idan kin yi sannu a hankali, sai ki samu ƙwai masu zaƙi 😉 ki kwaba ruwan zafi a cikin wankan ruwan zafi har sai ya yi kauri ya yi kumfa. na digiri 75-80. Duba daidaiton taro mai bulala ta hanyar jawo cokali ta cikin taro.Lokacin da "rose" ya yi a bayan cokali yayin busa, an kai daidaito.

Cire cakuda kwai daga ruwan wanka da narkar da yankakken cakulan yayin motsawa. Zuba cakuda ta sieve a cikin kwano kuma bari ya huce. Sa'an nan kuma daskare cakuda a cikin mai yin ice cream har sai ya yi tsami.

Rabin kwaf ɗin vanilla da tsayi kuma a kwashe ɓangaren litattafan almara kuma kawo zuwa tafasa tare da madara da kirim a cikin wani saucepan. Mix da sukari da kwai a cikin kwano na karfe. Sanya kwanon a kan ruwan zafi mai zafi. Ƙara madara mai zafi mai zafi zuwa qwai, yana motsawa kullum. Ci gaba da motsawa har sai cakuda ya daure. Sa'an nan kuma ƙara espresso wake a cikin cakuda kuma bar su su huce. Rufe kuma barin tsayawa a cikin firiji na dare.

Washegari, a taƙaice kawo tafasasshen ruwa a cikin kasko kuma a zuba ruwan cakuda ta cikin siffa mai kyau a cikin kwano mai sanyi. Preheat tanda zuwa 140 digiri (ba convection!). Saka kirim a cikin kwanon yumbu mai hana tanda kuma sanya shi a cikin kwanon rufi. Cika samfurin da ruwan zafi mai yawa wanda kashi biyu bisa uku na kwano suna cikin ruwa. Cook a cikin tanda da aka rigaya a kan mafi ƙanƙanci na minti 70-80. Bari yayi sanyi a saka a cikin firiji. Kafin yin hidima, yayyafa shi daidai da sukari mai launin ruwan kasa da caramelize tare da ƙona bunu.

Ɗauki ƙaramin tukunyar basil a yanka a kan ƙananan ƙananan. A wanke lemun tsami da ruwan zafi sannan a bushe. A shafa bawon a hankali sannan a matse ruwan. Ku kawo zest, ruwan 'ya'yan lemun tsami, ruwa da sukari tare da syrup glucose zuwa tafasa a cikin wani saucepan. Sa'an nan kuma bari sanyi da daskare mai tsami a cikin mai yin ice cream. Jim kaɗan kafin ƙarshen aikin daskarewa, ninka a cikin Basil. Yayin da sorbet ke narkewa da sauri, ajiye shi a daskare a cikin injin daskarewa.

Yanzu sanya sandunan zuma a kan farantin da ya dace. Shirya lebur mai lebur na strawberry da aka zubar a ƙasa sannan kuma ƙara cokali na cakulan da ice cream na chilli. Yanzu ƙara espresso crème brulée. Zuba sorbet a cikin gilashin schnapps na 'ya'yan itace, danna ƙasa kuma a yi ado da ganyen mint. Aminta da ɗan marzipan don kada gilashin da kwanon su zame yayin yin hidima. Waken espresso wanda aka siffa sannan kuma da aka wanke ana iya amfani dashi azaman ado.