John Myers
Ipesika – iQuark – iMousse…
The perfect peach – quark – mousse … recipe with a picture and simple step-by-step instructions.
- Iziqwenga ezi-3 zeepesika ezitsha (280g)
- 0,5 Lemon fresh
- 1 isipuni Iswekile ephothiweyo
- 1 tablespoon Amanzi
- Igqabi eli-3 iGelatin emhlophe
- 150g Quark
- Icephe eli-1 lejusi yelamuni esandul' ukuculwa
- 1 icephe lobusi ehlotyeni
- 0,5 ipakethe iVanila iswekile
- 100 g cream cream
- 1 ipakethe yeCream stiffener
- 0,5 ipakethe iVanila iswekile
- 1 iqhekeza Ipesika entsha
- 1 amacephe Amaretto
- Ijusi yelamuni
- 1 isipuni Bacardi
- I-lemon balm entsha
- I-peaches ye-scald ngamanzi ashushu, ihlambulule ulusu, susa i-pulp kwilitye kwaye uyinqumle ibe ngamaqhekeza amancinci. Cinezela i-lemon.
- Yizisa i-peaches ekubiliseni kwipuphu kunye noshukela oluyimpuphu, amanzi kunye ne-1 tablespoon yejisi lemon. Gcoba ngobumnene malunga nemizuzu esi-7. Yithathe kwisitovu kwaye uyiyeke ipholile. I-Puree kakuhle nge-blender yesandla.
- Gxila i-gelatin emanzini abandayo. Xuba i-quark kunye nejusi yelamuni, ubusi kunye neswekile ye-vanilla kude kube bukhrim. Susa iipuni ezi-3 ze-peach puree kunye nefriji. Gxuma okuseleyo kwi-quark cream.
- Dissolve gelatin. Gxuma kwi-2 tablespoons yomxube we-quark. Xuba yonke iquark cream. Faka efrijini.
- Gcoba ukhilimu kunye ne-cream stabilizer kunye ne-vanilla ishukela kude kube nzima. Xa umxube wecurd uqalisa ukunyibilika, phinda uvale. Iiyure ezi-3 (okanye ubusuku bonke).
- Geza kwaye uyomise ipesika. Susa isiqingatha esinye kwilitye, usike ube ngamaqhekeza amancinci kwaye ugalele i-amaretto phezu kwayo. Faka efrijini. Sika esinye isiqingatha sepesika ukusuka kwilitye kwimiphetho emincinci. Gxuma ngejusi yelamuni kwaye upholile.
- Gxuma i-Bacardi kwi-puree ye-peach ebandayo. Okanye uzobe ipateni kwi-puree kwiipleyiti ze-dessert okanye usebenze njengesibuko kwiiplate.
- Using a damp tablespoon, cut off two lobes of the mousse and arrange on the pattern (mirror). Some peach wedges and marinated peach pieces with it. Garnish with lemon balm … and just let it taste … 😉
