John Myers
Hazelnut le Cinnamon Mousse e nang le Soso ea Tsokolate
Hazelnut e phethahetseng le sinamone mousse e nang le recipe ea tsokolate sauce e nang le setšoantšo le litaelo tse bonolo tsa mohato ka mohato.
Hazelnut le sinamone mousse
- 100 g ea makotomane a fatše
- 200 ml ea tranelate
- 100 ml Lebese
- Mahe a 2
- 4 tbsp tsoekere e tala ea 'moba
- Sinamone
- 1 pinch Letsoai
- 3 letlapa la gelatin
sopho e entsoeng ka chokolete
- 200 ml ea tranelate
- 100 g tsokolate 80% cocoa
- 100 g tsoekere
- 100 g Whisky
- Beha makotomane a fatše ka sekotlolong ebe o chesa hanyenyane ha o ntse o hlohlelletsa, ho fihlela o qala ho fofonela hazelnuts haholo. Ebe u tlosa pitsa ho tloha setofong 'me u kenye tranelate le lebese ebe u hlohlelletsa hantle. Nako le sinamone ho latsoa.
- Kenya gelatin ka metsing a batang. Arola mahe, eketsa li-yolks ho lebese la hazelnut mme u behe mahe a makhooa ka sehatsetsing. Kopanya li-yolk tsa mahe hantle le lebese la makotomane ebe u li khutlisetsa setofong le mocheso ha u ntse u hlohlelletsa ho fihlela motsoako o qala ho teteana.
- Ebe u tlosa mocheso 'me u hlohlelletse gelatin e hatelitsoeng. Hona joale hloekisa ntho e 'ngoe le e' ngoe ka molamu oa boselamose ka metsotso e ka bang 2, sena se tla fa mousse mokhoa o motle, o tsitsitseng. Joale tlohela motsoako hore o phole hanyenyane.
- Ho sa le joalo, otla lehe le lesoeu ka letsoai ho fihlela le le thata, ebe u tsoela pele ho otla ha butle-butle u tšela tsoekere. Ka hloko phutha mahe a makhooa ka tlas'a motsoako oa hazelnut, tšela ka likhalase tsa lijo tse theolelang 'me u behe ka sehatsetsing.
sopho e entsoeng ka chokolete
- 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.
