John Myers
txheem
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Cov khoom xyaw
Rau kwv yees. 8 pieces; Rau batter:
- 125 g Cov hmoov nplej hom 405 lossis 550
- 125 g Qab Zib
- 125 g butter
- 2 Lub qe loj loj M
- 2 Cov qe loj M
- 1 pinch ntsev
- 2 tbsp Mis
Rau rhubarb topping:
- 300 g rhubarb qab
- 160 g Qaub cream
- 1 tbsp (me ntsis heaped) Custard hmoov
- 2 tbsp Hmoov qab zib
Rau meringue:
- 2 Lub qe dawb loj M
- 100 g Qab Zib
- 1 tsp Khoom noj khoom haus starch
Cov lus qhia
- Ntxuav thiab ntxuav lub rhubarb thiab txiav mus rau hauv pieces approx. 3 cm loj. Txau rau ntawm ib lub sieve.
- Roj ib lub lauj kaub springform (22 cm Ø) rau hauv qab, sprinkle nrog breadcrumbs thiab refrigerate. Preheat qhov cub kom 175 ° C (convection: 160 ° C).
- Rau lub batter, muab cov hmoov nplej, qab zib, butter, qe yolks, qe, ntsev thiab mis nyuj sib tov nyob rau hauv ib lub tais thiab tuav ntawm qhov siab tshaj plaws rau li 2 feeb los tsim ib lub teeb batter. Ncuav lub khob noom cookie rau hauv pwm thiab smooth nws tawm.
- Sib tov qaub cream nrog custard hmoov thiab hmoov qab zib nyob rau hauv ib lub tais, ntxiv cov npaj rhubarb pieces thiab sib tov zoo. Muab lub rhubarb topping rau ntawm batter thiab faib tusyees rau saum. Ci lub ncuav mog qab zib rau hauv nruab nrab khib rau li 45-50 feeb.
- Nyob rau hauv lub meantime, rau lub meringue, tuav lub qe dawb kom txog thaum txhav, maj mam ncuav nyob rau hauv cov suab thaj thiab tuav rau lwm feeb. Ntxiv cov cornstarch thiab do luv luv.
- Tshem lub ncuav mog qab zib tawm ntawm qhov cub thiab sai sai kis lub meringue rau saum, tawm li 2 cm dawb. Ci lub ncuav mog qab zib ntawm qhov kub thiab txias li 15 feeb. Nqa lub ncuav mog qab zib meringue tawm ntawm qhov cub thiab cia nws txias rau yam tsawg 1 teev ua ntej slicing.
- Tswv yim 7: Lub meringue tuaj yeem ua tsaus dhau. Kos dua thiab dua nyob nruab nrab ntawm thiab npog nrog aluminium ntawv yog tsim nyog.
Khoom noj khoom haus
Kev pab: 100gCalories: 207kcalCov carbohydrates: 36gProtein: 0.9gRog: 6.2g
