ʻO Cassis Tartlets me Yoghurt Dumplings, Rosemary Lavender Caramel a me Crumble

Cassis tartlets:

Kumu kuki:

• E kuʻi i nā ʻalemona, ka pauka kō a me nā hua a hiki i ka mānoanoa a me ka momona. E kuʻi i nā hua keʻokeʻo me ke kō a paʻakikī. E hoʻopili i ka 1/3 o nā hua keʻokeʻo i loko o ka hui ʻana a ninini i ke koena o nā hua keʻokeʻo ma luna. E hoʻohui i ka palaoa a me ka koko a ninini ma luna. E hoʻopili i nā mea a pau me ka akahele akā wikiwiki. E hoʻoulu i 1 punetēpē o ka hui ʻana i loko o ka pata ʻoluʻolu a huki pū i kēia hui i loko o ka hui. E hohola i ka palaoa ma kahi pepa bakena (baking paper) a e hoʻomoʻa i 180 ° C no 8-12 mau minuke.
• E ʻoluʻolu, ʻokiʻoki, e pani i nā ʻōpala me ka alumini a kāpīpī me ka cassis liqueur.
• E kau ma luna o kahi pā metala a hoʻomākaukau i ka mousse.

ʻO nā hua marinated:

• E hoʻohui i nā hua me ke kō a me ka liqueur a waiho i loko o ke aniani a hiki i ka hana hou ʻana.

mousse kokoleka:

• E hoʻomoʻa i ka ʻaila wai me ke kō. Wehe i ke kapuahi. E ʻoki maikaʻi i ka couverture a e kū no 2 mau minuke. A laila e hoʻoulu maikaʻi a hoʻopili i ka ʻaila huikau. I loko o nā mold a hoʻonani me nā hua.

Cassis mousse:

• E puhi i ka 1/3 o ka cassis puree a hoʻoheheʻe i ka gelatine i ʻoki ʻia i loko. A laila hui pū me ke koena o ka puree. E hoʻoulu i nā yolks hua manu a me ke kō ma luna o ka ʻauʻau wai a laila e hoʻoulu i ka mīkini meaʻai a hiki i ka mānoanoa o ka hui ʻana. E hoʻopili mua i ka huʻa hua manu, a laila ka ʻaila huikau i loko o ka puree. E hoʻonani me nā hua i koe. Ma hope paha ka pua. Paʻu no 4h.
• E hoʻonani me nā hua a me ke kokoleka i ʻoki ʻia.

Nā kāmeka Yogurt:

• E ʻoki i ka pulp o ka vanilla pod. E kuʻi i ka yoghurt, creme fraîche, vanilla pulp a me ka pauka kō me ka mea hui lima a maʻemaʻe. E laina i ka kānana me kahi kānana a ninini ma luna o ke pola. E ninini i ka yoghurt cream, e pelu i nā wēlau o ka lole a hoʻokuʻu i loko o ka friji no 4 mau hola.
• E hoʻohana i 2 punetēpē o ka wai wela e ʻoki i nā lobes.

ʻO Rosemary Lavender Caramel:

• E hoʻomoʻa i ke kō i loko o kahi pā i uhi ʻia - ʻaʻole pono e pōʻeleʻele loa. I ka maikaʻi a me ka wai o ka caramel, e ninini i nā mea a pau ma luna o ka pepa bakena a kāpīpī koke me ka fleur de sel, ka rosemary ʻokiʻoki a me nā pua lavender. E ʻoki i nā ʻāpana nui a ʻokiʻoki paha i ka ʻōpala no ka lawelawe ʻana.

Meringue crumble:

• E kuʻi i nā hua keʻokeʻo anu i loko o ka hau ʻoʻoleʻa loa, a laila e pelu i kekahi mau kulu o ka wai lemon. E ninini mālie i ka hapalua o ke kō i ka wā e hahau ikaika ana, a laila e hoʻomau i ka paʻi a paʻa ka hui. E hoʻopili i ke koena o ke kō i ka manawa hoʻokahi, e hoʻomau i ka paʻi ikaika a hiki i ka ʻoʻoleʻa loa o ka hui ʻana, paʻa a ʻālohilohi. E hoʻohana koke i ka ʻeke paipu a i ʻole ka syringe keke no ka hoʻoheheʻe ʻana i nā ʻano like ʻole ma luna o kahi pepa bakena i uhi ʻia me ka pepa bakena.
• E maloʻo mālie me ka wela haʻahaʻa ma 100 - 120 degere wela ma luna / lalo i ka umu preheated, ma muli o ka nui no 60 - 90 mau minuke. Ma hope o ka hoʻoluʻu ʻana, ʻoki liʻiliʻi i ka ʻōpala me ka pahi a lawelawe i nā dumplings yogurt ma luna.