John Myers
Zamkatimu
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zosakaniza
Kwa praline yotentha:
- 200 ml Cream
- 200 g Chokoleti chakuda cha couverture
- Chili
Kwa ayisikilimu okoma:
- 250 ml Mkaka
- 125 ml Cream
- 2 PC. Dzira yolk
- 80 g Shuga bwino
- 50 g Cocoa ufa
- 150 g Chokoleti cha mdima
Kwa ganache yamchere:
- 425 g Mkaka wonse couverture
- 60 g Ufa wambiri
- 220 ml Cream
Mizere ya Zipatso:
- Zipatso zozizira kapena zatsopano
malangizo
Praline:
- Wiritsani zonona 1,200ml ndikuwonjezera couverture wodulidwa bwino, sonkhezerani mwamphamvu ndikuwonjezera chilli, koma samalani kuti musatenthe kwambiri. Ikani osakaniza mu mphete ya keke wokutidwa mu pepala lophika ndi kuzizira mufiriji kwa maola osachepera 3-4. Fumbi ndi ufa wa cocoa musanayambe kutumikira.
ayezi:
- Kutenthetsa mkaka ndi zonona mu saucepan, koma musawiritse. Kuwaza chokoleti bwino. Mu mbale, imbani mazira ndi shuga mpaka kuwala ndi airy. Chotsani mkaka pamoto ndikusakaniza ndi koko, yikani chokoleti ndikugwedeza mpaka utasungunuka kwathunthu. Tsopano sakanizani mosamala dzira losakaniza ndi chokoleti kirimu ndikuchotsa ku duwa, chonde musawiritsenso. Ndi bwino kuziziritsa kusakaniza mufiriji usiku wonse. Tsiku lotsatira, ikani ice cream maker kwa theka la ola ndipo ayisikilimu ndi abwino.
Caramel Ganache:
- Sungunulani icing shuga mu saucepan, oyambitsa mosalekeza, ndipo mwamsanga liquefied kwathunthu, kubweretsa kwa chithupsa ndi zonona. Tsopano onjezani couverture wodulidwa bwino ndikuchepetsa pang'ono. Konzani ganache mu galasi laling'ono ndikuwaza ndi fleur de sel pang'ono, chokoma kwambiri.
- Pazipatso za zipatso, sakanizani zipatso zozizira kapena zipatso zatsopano m'chilimwe ndi shuga wothira ndi puree ndi blender. Ngati mudutsa mu sieve ya tsitsi, puree amapeza kugwirizana kwabwino kwambiri.
zakudya
Kutumiza: 100gZikalori: 312kcalZakudya: 39.5gMapuloteni: 5.9gMafuta: 14.5g
