John Myers
Contents
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Sinadaran
Parmesan mousse
- 4 Takarda Gelatin
- 300 ml Duka madara
- 150 g Parmesan
- 1 tsunkule Salt
- 1 tsunkule Barkono Cayenne
- 250 g Amma Yesu bai guje
zuma plums
- 10 yanki Kayan dabbobi
- 2 tbsp Butter
- 3 tbsp Farin balsamic vinegar
- 3 tbsp Amai
Zafafan miyagu
- 350 g Fresh prawns
- 75 g Yankakken naman alade
- 1 yanki Jan barkono barkono
- 1 yanki Ganyen tafarnuwa
- 1 tbsp Oil
- 1 tsunkule Salt
- 40 g Pine kwayoyi
Umurnai
Parmesan mousse
- Jiƙa da gelatin kuma yayyafa Parmesan. Zafi madara, ƙara grated cakulan Parmesan kuma bar shi ya narke yayin da yake motsawa kullum. (Dole ne nonon ya tafasa!)
- Sa'an nan kuma zafi gelatine mai laushi a cikin wani saucepan har sai ya narke. Sa'an nan kuma ƙara kamar cokali 3-4 na madarar Parmesan, motsawa sannan a mayar da komai a cikin madarar Parmesan. Sake motsawa kuma cire murhu. Ki zuba gishiri kadan da barkono cayenne a saka a cikin firinji na tsawon awa daya.
- Bayan sa'a daya, sake motsa madarar Parmesan, kamar yadda cuku zai iya zama a kasa. Ki yi bulala a ninka a cikin kirim sannan a sake sanyaya a cikin firiji don akalla 3 hours.
zuma plums
- Yanke plums cikin kananan cubes kuma toya a cikin man shanu. Deglaze da farin balsamic vinegar a zuba zuma a bar shi ya dahu kadan. Sai ki zuba gishiri da barkono kadan kamar yadda ake bukata.
Zafafan miyagu
- Soya prawns a cikin mai kadan (dole ne samfurin ya narke gaba daya kuma a bushe shi). Yanke barkono barkono da albasa na tafarnuwa sosai sosai, ƙara su da cubes naman alade kuma a soya komai tare. Sa'an nan kuma a gasa wasu 'ya'yan Pine.
Gina Jiki
Aiki: 100gCalories: 222kcalCarbohydrates: 6gProtein: 13gFat: 16.2g
