Oriental Chocolate Mousse tare da Poppy Seed Sauce

Rarrabe ƙwai 3. Ki kwai gwaiduwa guda 3 tare da sugar da rum a kan ruwan zafi mai zafi zuwa wani kirim mai kauri, idan kirim ya yi kyau da kauri sai a cire daga ruwan wankan a ci gaba da bugun har sai cakuda ya huce.

A fasa cakulan gunduwa-gunduwa a sanya a cikin kwano. Ki kawo madara da kayan kamshin kofi a tafasa ki zuba a kan chocolate ki jira minti 2 sai ki narkar da chocolate din kina motsawa.

Buga kirim, tabbatar da cewa kirim ɗin bai da ƙarfi sosai. Cream ya kai girman girman sa kafin ya zama da gaske. Don haka ana iya sarrafa shi da ban mamaki, kuma ba ya ɗanɗano kiba sosai kuma miya tana da kyau da ƙamshi. Ki doke farin kwai da dan gishiri kadan har sai yayi tauri.

Yanzu fara fara cakulan cakulan a cikin kwai cream. Koyaushe motsa cakulan cikin kirim ɗin kwai, ba akasin haka ba, ba zai yi aiki ba. Mix kome har sai da kama. Yanzu a hankali ninka kirim a cikin cakulan. Don yin wannan, da farko ƙara kashi uku na kirim ɗin zuwa mousse kuma motsa shi da ƙarfi sannan a hankali ninka sauran.

A ƙarshe, yi haka tare da farin kwai. Sa'an nan kuma zuba mousse a cikin tabarau kuma bar shi ya zauna a cikin firiji, an rufe shi - don akalla 2 hours.

Da farko niƙa da poppy tsaba, Na ajiye wani tsohon kofi grinder domin wannan. Yana da kyau don niƙa kayan yaji. Sa'an nan kuma sanya 'ya'yan poppy na ƙasa a cikin turmi da kuma sake da kyau.

Ki zuba yolks din kwai tare da sugar, vanilla pulp da sitaci a cikin kasko sai ki jujjuya har sai yayi laushi. Sannan a hankali azuba madarar sanyi. Yanzu sanya tukunyar a kan murhu, saita harshen wuta zuwa matsakaicin matsakaici da zafi, yana motsawa kullum, har sai ya sami daidaito mai tsami.

Daga nan sai a cire tukunyar daga murhu a kwaba 'ya'yan poppy na kasa sannan a cika a cikin tudu ko kwalba a bar shi ya huce.

Don yin hidima, zuba miya irin poppy a kan cakulan mousse.