John Myers
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Alpîranî
Mûsa çikolata spî:
- 3 çerm Jêlatîn
- 150 g Çîkolata spî
- 3 Pc Kulikê hêk
- 3 Pc Spî hêk
- 40 g Îekir
- 2 çerm Şekirê vanilla yê malê
- 3 çerm kirsch
- 200 ml Qeymax
Hilweşîn:
- 2 çerm Runê nîvişk
- 60 g Ard
- 1 tsp Zencîreya rehkirî
- 0,5 tsp Darçîn
- 1 Msp Xwê
Krema raspberry:
- 200 g Raspberry
- 8 çerm Sugarekirê tozkirî
- 1 çerm Ermê lemonê
- 360 g Mast
- Gum xanthan
- 200 g Qeymax
Raspberry beetroot sauce:
- 150 g Raspberry
- 50 g Jam mişmiş
- 1 çerm Sirkê mişmişê
- 1 qûrincik Xwê
- 50 ml Ava bexdenûs
Mango puree:
- 1 Pc Mango
- 2 çerm Sugarekirê tozkirî
- 1 tsp Gum xanthan
Caramel bowls:
- 100 g Îekir
- 2 çerm Av
Jî:
- Raspberry chocolate
- Raspberry brandy
- Mango slices
Telîmata
Mûsa çikolata spî:
- Soak gelatine in cold water. Melt the chocolate over the water bath. Beat egg yolks with sugar, grated tonka beans as desired and vanilla sugar in a metal bowl over a hot water bath until the mixture becomes thick and frothy. Mix in the chocolate and kirsch.
- Whip the cream and egg white separately from each other until stiff. Briefly heat the gelatine in a saucepan, add 1 tablespoon of the egg mixture to the gelatine, stir and add the gelatine to the egg mixture. Stir in with a wooden spoon. Fold in the cream and egg white as well. Chill for several hours.
Hilweşîn:
- Mix all ingredients into crumbs and bake in the oven on a baking sheet until they turn brown.
Krema raspberry:
- Puree the raspberries, powdered sugar and lemon juice with the magic wand and pass through a sieve. Mix with the yogurt. Whip the cream until stiff, fold in. Put in a piping bag and chill.
Raspberry beetroot sauce:
- Puree all ingredients together, chill.
Mango puree:
- Peel the mango and cut into pieces. Puree with powdered sugar and stir in the xanthan gum if you like. Fill into piping bags, chill.
Caramel bowls:
- Cut the baking paper into a piece approx. 15 x 10 cm and attach it to the rolling pin with 2 rubber bands. Caramelize the sugar and water in a large saucepan. Attention! Risk of burns! Pour over the rolling pin with the help of a spoon and "pour" a bowl. Put the excess caramel back into the saucepan and warm it up. Pour a second bowl. Repeat this recipe from the beginning until there are 5 to 6 more pods. Do not let the caramel get too dark, otherwise it will be bitter.
Xizmet:
- Splash the mango puree in 2 strips on a plate. Put the caramel bowl on top. Cut off a mousse and pour it into the bowl. Cut strips from a peeled mango and form into rolls. Place approx. 3-5 pieces upright on the mango puree and fill with the raspberry cream. Garnish with a small mint leaf each. Crumble the crumble into small pieces and garnish with it. Put the raspberry and beetroot sauce in a small bowl. Pour raspberry brandy into a liqueur glass. Chop the raspberry chocolate and pour over the mousse and rolls.
Kedî
Xizmet: 100gCalories: 239kcalKarbonhîdrat: 29gProteîn: 4.9gRûn: 10.4g
