John Myers
Hazelnut uye Cinnamon Mousse neChocolate Sauce
Iyo yakakwana hazelnut uye sinamoni mousse ine chokoreti muto resipi ine mufananidzo uye nyore nhanho-nhanho mirairo.
Hazelnut uye sinamoni mousse
- 100 g Ground hazelnuts
- 200 ml Cream
- 100 ml Mukaka
- 2 Mazai
- 4 tbsp shuga yenzimbe mbishi
- Sinamoni
- 1 pini Munyu
- 3 peji gelatin
chokoreti muto
- 200 ml Cream
- 100 g Chocolate 80% yecocoa
- 100 g Shuga
- 100 g Whisky
- Isa pasi hazelnuts mupoto uye wogocha zvishoma uchikurudzira, kusvikira yatanga kunhuhwirira kwakanyanya kwehazelnuts. Wobvisa chitofu wobva waisa kirimu nemukaka wovhenganisa zvakanaka. Mwaka nesinamoni kuravira.
- Soka gelatin mumvura inotonhora. Kuparadzanisa mazai, wedzera mazai kumukaka wehazelnut uye uise mazai machena mufiriji. Sanganisa mazai ezai zvakanaka nemukaka wehazelnut wodzosera pachitofu nekupisa uchikurudzira kusvika musanganiswa watanga kukora.
- Zvadaro bvisa kubva pakupisa uye simbisa mu gelatin yakasvinwa. Iye zvino puree zvese nemashiripiti wand kweanenge maminetsi maviri, izvi zvinopa iyo mousse yakanaka chaizvo, fluffy kuenderana. Zvino regai musanganiswa utonhore zvishoma.
- Panguva iyi, rova zai jena nepini yemunyu kusvika yaoma, woramba uchirova uchidira shuga zvishoma nezvishoma. Nyatsopeta mazai machena pasi pemusanganiswa wehazelnut, dururira mumagirazi edhizeti uye rega kuisa mufiriji.
chokoreti muto
- Break the chocolate into pieces. Bring the cream to the boil together with a little sugar (you can determine the amount yourself, depending on how sweet you like it. We don’t like it so sweet, we prefer it more chocolaty) and then immediately remove from the stove.
- Now add the chocolate to the hot cream, leave to stand for 3 – 4 minutes and then stir until the chocolate has completely dissolved and now season with whiskey. Then pour the sauce onto the mousse to serve.
