John Myers
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Alpîranî
For the chocolate parfait:
- 120 g Îekir
- 40 g Av
- 6 Pc Kulikê hêk
- 40 g Îekir
- 240 g Çîkolata couverture tarî
- 500 g Qeymax
Ji bo neynika raspberry:
- 200 g Raspberry
- 5 tsp Îekir
- 1 çerm Ermê lemonê
Telîmata
The chocolate parfait:
- Boil 120g sugar and 40g water so that the sugar dissolves. Then put the egg yolks and 40g sugar in a bowl and beat everything until frothy. Slowly stir in the sugar water and continue to beat until frothy.
- Melt the couverture in a water bath. Meanwhile, whip the cream in a bowl until stiff. Then slowly stir in the melted couverture in the bowl with the frothy egg yolk.
- When everything is well mixed, the cream can be folded in. The finished mass can then be placed in a silicone mold and must be in the freezer for at least 3 hours.
The raspberry mirror:
- For the raspberry topping, wash the raspberries first. Then the raspberries can be pureed in a bowl and refined with the sugar and lemon juice.
- Finally, the raspberries are passed through a sieve and placed in the refrigerator.
Kedî
Xizmet: 100gCalories: 251kcalKarbonhîdrat: 24.3gProteîn: 1.5gRûn: 16.3g
