John Myers
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Izithako
I-Mousse okanye iChocolat:
- 130 g Itshokholethi ekrakra
- 3 Umpakathi weqanda
- 1 tsp Ikofu yangoko (isiselo)
- 0,5 tbsp Iswekile yeVanilla
- 100 ml Ucwambu eqhuqhiwe
- 3 Amaqanda abaMhlophe
- 1 tbsp Itshokholethi egayiweyo
I-Strawberry Cookie Cream:
- 500 g Ierberberries
- 50 g Iswekile enomgubo
- 300 g Cream
- 2 eHeidelberg
- 500 g I-Ricotta ushizi
- 1 ipakethi Iicookies zelemon
- 100 g Couverture white
Ilemon tart batter:
- 1 Umpakathi weqanda
- 2 tbsp Amanzi abandayo
- 1 tsp Ukukhupha i-vanilla
- 175 g Umfula
- 80 g iswekile
- 1 songe ityuwa
- 125 g ibhotolo
Ukuzaliswa kwe tart yelamuni:
- 3 Umpakathi weqanda
- 3 amaqanda
- 180 g iswekile
- 180 ml Ijusi yelamuni esandula ukuculwa
- 2 tbsp I-lemon
- 185 g ibhotolo
imiyalelo
Ngetshokholethi mousse:
- Kwi-chocolate mousse, yinyibilikise ngokukhawuleza itshokolethi ngamacephe ama-3 amanzi phezu kwedangatye eliphantsi. Gxuma rhoqo kwaye ususe kwisitovu ngokukhawuleza ukuba itshokolethi imanzi. Iqanda leqanda lixutywe kunye nomgubo wekhofi kunye neswekile ye-vanilla. Ngoku yizalisa kancinane kwitshokholethi, ekumele ukuba idikidiki ngoku. Ikhrimu ibethwa kakhulu, njengeqanda elimhlophe. Gcoba ngokucophelela ukhilimu kumxube wetshokolethi kwiingxenye, ushiye into njengento yokuhlobisa. Emva koko ugobe ngokuthe ngcembe iqanda elimhlophe nge-whisk (ungashukumisi!). Ngoku vumela i-chocolate mousse ipholile kakuhle kwifriji. Ngaphambi nje kokukhonza, ihonjiswe ngetshokolethi egayiweyo.
Ngesitrobheli biscuit cream:
- Kwikhilimu yebhisikidi yestrawberry, hlamba amaqunube kwaye ubeke iziqhamo ezintle ecaleni ukuze uhombise. I-strawberries eseleyo ihlanjululwe kunye noshukela oluyimpuphu kunye ne-blender yesandla. Beka eceleni ezinye ze-puree. Ngoku yinqumle i-couverture, shushu i-100 g cream kwaye uchithe i-couverture kuyo. Gcoba ukhilimu oseleyo kude kube nzima, cima iilime kwaye ugxobhoze i-ricotta ngejusi kude kube lula. Gxuma kwi-strawberry puree kunye ne-chocolate cream, uphinde udibanise ukhilimu onzima. Okokuqala umaleko weebhiskithi ze-lemon eziqhekekileyo zifakwa kwiiglasi, emva koko i-puree ye-liquid strawberry puree. Emva koko i-pink cream igalelwe phezu kwayo kwaye ihlotshiswe ngeetshiphusi ezimhlophe zetshokolethi kunye ne-strawberry nganye. Phola de ulungele ukutyiwa.
Yethati yelamuni:
- Kwi-tart ye-lemon, inhlama ilungiswa kuqala: Xuba izikhupha zeqanda, amanzi kunye ne-vanilla kwisitya esincinci kwaye ubeke eceleni. Xuba umgubo, iswekile kunye netyuwa kwisitya sesibini. Uxove ibhotolo de ibe yintlama elinganayo. Emva koko umxube weqanda wongezwa kwaye uxoke kakuhle. Yenza inhlama ibe yibhola, yifake kwifilimu yokutya kwaye ubeke efrijini imizuzu engama-30. Phuma inhlama kwi-countertop efafazwe ngomgubo. Gcoba i-tart pan kunye nebhotela kwaye ubeke inhlama kuyo, ukuba kunokwenzeka ngaphandle kokucinezela. Umphetho kufuneka ube ngu-1.5-2 cm (ububanzi bomnwe omnye) phezulu. Beka i-mold, kuquka i-batter, kwifriji ye-15 imizuzu. Okwangoku, fudumeza i-oven ukuya kwi-190 ° C kwaye ubhake inhlama imizuzu engama-25-30 de ibe yigolide.
- Ngelixa ipholile, ukuzaliswa kulungiselelwe: Kule nto, zonke izithako zixutywe epanini kwaye zifudumeze ngobushushu obuphakathi. Gxuma rhoqo de umthubi weqanda usete kwaye ulwelo lwenze ubunzima obuqinileyo. Emva koko susa umxube kwisitofu kwaye uyidlulise nge-sieve ye-mesh enkulu. Ubunzima obuhluziweyo bunokugalelwa kwisiseko sekeyiki. Beka efrijini kwiiyure ezingama-2-3 ngaphambi kokukhonza ukuvumela ukuzaliswa ukuba kubekwe.
isondlo
Ukukhonza: 100gI khalori: 294kcalIiCarbohydrate: 24gIprotheni: 5.1gAmafutha: 19.6g
