John Myers
Uphudingi: I-Almond Brittle ene-Chocolate Cream kanye ne-Mango Ragout
I-dessert ephelele: iresiphi ye-almond brittle enokhilimu kashokoledi kanye neresiphi yemango ye-ragout enesithombe nemiyalo elula yesinyathelo nesinyathelo.
I-almond brittle
- 100 g ama-alimondi aqoshiwe
- 120 g Ushukela
- 50 g ibhotela
Ukhilimu ushokoledi
- 100 ml Ukhilimu
- 0,5 ucezu Ubhontshisi we-tonka ogayiwe
- 20 g ibhotela
- 75 g I-couverture emnyama
umango
- 0,5 ucezu Umango omusha
- 2 teaspoon Muscovado sugar – but brown sugar is also possible
I-Brittle
- Ncibilikisa ibhotela epanini. Faka ushukela nama-alimondi bese uwayeka abe nsundu. Beka inqwaba ebhodini eligcotshwe ngamafutha, usakaze (cishe u-0.5 cm ukuphakama) futhi uyivumele iqine.
ukhilimu kashokoledi
- Gcoba ukhilimu uze uqine bese ugcoba kubhontshisi we-tonka.
- Gcoba i-couverture bese uyivumela inyibilike ngokucophelela emanzini okugeza (cishe ama-degrees angu-36) kanye nebhotela. (Ngokushesha lapho ngibona ukuthi ushokoledi usuqala ukuncibilika, ngikhipha isitsha esitofu bese ngigoqa kuze kuncibilike yonke into.)
- Hlanganisa ukhilimu kanye ne-couverture bese uthela esikhwameni samapayipi.
….und dann
- Hlukanisa izingcezu zepuleti eliphukayo bese ubeka eyodwa yazo epuleti le-dessert.
- Manje fafaza ukhilimu kashokoledi kuwo bese umboza ngomunye ucezu lwe-brittle.
umango
- For the mango ragout, peel the mango and remove the core. Cut half into cubes – use the other half for other purposes – and heat with the muscovado sugar and reduce a little.
- Sabalalisa i-ragout esafudumele eduze kwama-brittle cream turrets.
