John Myers
Tse ka Hare
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metsoako
kuku ea chokolete
- 300 g Butter
- 300 g Chokolete 70% cocoa
- 1 tbsp Butter
- 1 tbsp Sugar
- 6 mahe
- 1 penya Senoko sa bohobe ba ginger
- 1 penya Sinamone
- 300 g Lialmonde tsa fatše
- 300 g Sugar
- 1,5 pakete Tsoekere ea vanilla
Tarragon-Mint-Almond Pesto
- 30 g Lialmonde
- 1 tbsp Tarragon e sa tsoa khaoa
- 1 tbsp Koena e khaotsoeng
- 60 ml metsi
- 60 g Sugar
Ice cream ea koena
- 50 g koena
- 1 L Lebese
- 2 tbsp Sirapo ea koena
- 2 tbsp Yogurt ea Turkey
- 2 tbsp Batida de Coco
- 180 g Tsoekere e nang le phofo
litaelo
kuku ea chokolete
- Bakeng sa kuku ea tsokolate, qhibiliha botoro ka tsokolate holim'a bateng ea metsi.
- Tlotsa lithini ebe u li ebola (haholo-holo li-muffin tse nyane). Ebe u kopanya motsoako oa tsokolate le botoro le lisebelisoa tse setseng ebe u tšela motsoako ka har'a hlobo. Beha ka ontong e preheated ho 160 ° C 'me u chesoe ka metsotso e 10.
pesto
- Bakeng sa pesto, chesa li-almond slivers ka pane ntle le mafura. Khaola tarragon le koena. Kenya ntho e 'ngoe le e' ngoe ka chopper 'me u kopanye hantle.
- Bakeng sa sirapo, tlisa 60 g ea tsoekere le 60 g ea metsi ho pheha 'me u lumelle ho pholile. Kopanya le lialmonde tse pshatlehileng le litlama.
Ice cream ea koena
- Bakeng sa ice cream ea koena, tlisa koena ho pheha ka lebese. Koahela ka mocheso o mofuthu ka metsotso e ka bang 10-15. Sefa lebese la koena le phehiloeng ebe u kenya kopi ea ho lekanya. Hona joale ho lokela ho sala bonyane 500 ml. (Haeba ho se joalo, tlatsa ka tranelate).
- Joale eketsa lebese la kokonate, sirapo ea koena, yoghurt ea Turkey, Batida de Coco le tsoekere e phofshoana ebe u kopanya tsohle.
- Joale tlatsa ka har'a sets'oants'o se loketseng phaposi ea sehatsetsi 'me ue behe ka kamoreng ea sehatsetsi bonyane lihora tse 9. Tlhokomelo e lokela ho nkoa hore u se ke ua tlatsa ice cream ka har'a setshelo. Bakeng sa ice cream e eketsehileng, tsosa metsotso e meng le e meng e 45 ho fihlela e le leqhoa.
Nutrition
Ho sebeletsa: 100gLikorolo: 303kcalLikhabohaedreite: 32.1gLiprotheine: 4.5gMafura: 17g
