Tushen Pear Leg a cikin Chocolate - Chili Crust da Kofi na Sama Panna Cotta

Ki soya wake a cikin kasko mai zafi, a dan gasa waken tonka, sai a barsu ya dan huce a zuba duka biyun a cikin kirim sannan a zuba madarar, a bar shi ya tsaya a firiji na tsawon awa daya. Jiƙa gelatin a cikin ruwan sanyi. A taƙaice kawo cakuda kirim ɗin tare da wake zuwa tafasa, ƙara sukari da ɗan gishiri kaɗan, sannan a cire cakuda kirim ɗin. Ku kawo zuwa tafasa a takaice kuma ku narkar da gelatin a ciki. Zuba cakuda da zafi a cikin kwanonin kayan zaki kuma a huta na kimanin awa 4.

Kwasfa pears tare da peeler, barin kara a kan. Cire pear daga ƙasa kuma cire ainihin. Dafa pears a cikin ruwan 500ml, farin giya 500ml, sugar 500g, sandar kirfa 1 da kuma ɗan ƙaramin vanilla a cikin injin tururi na kimanin minti 30-40. Yanzu bari pears suyi sanyi kuma sanya kara a cikin gilashin ruwa don mafi kyau cikawa. Don cikawa, haɗa sukari, sitaci masara, koko, gishiri kaɗan da narke a cikin madara kaɗan. Grate game da 30 g na cakulan kuma ƙara. Ku kawo sauran madarar zuwa tafasa kuma ku motsa cikin cakuda cakulan tare da whisk. Yayyafa duka abu tare da chilli daga injin niƙa kuma cika pears da shi. Yi sanyi na kusan awa daya. Yanzu sanya pears a kan farantin karfe kuma a goge su duka da duhu, narkewar cakulan sannan a yi musu ado da zaren chili yayin da cakulan yake ruwa.

Narke farin cakulan kuma yada shi tare da goga a cikin siffar fuka-fukin mala'ika akan takardar yin burodi. Sanya tsinken hakori a cikin cakulan sabo a matsayin mariƙi kuma yi ado da fuka-fuki da ganyen zinariya