John Myers
Okuqukethwe
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Izithako
- 1 iphakethe I-Mousse au chocolat, abahlinzeki abangu-2, noma ukhilimu wepharadesi ovela kwa-Oetker
- 30 Amabhola e-praline angenalutho, abahlinzeki abangu-2 ku-inthanethi, ama-Wohlers e-Neu-Wulmstorf
- 200 ml Ukhilimu ophehliwe
- 100 g Ushokoledi wobisi
- 100 g Ushokoledi omnyama
- 125 ml Whisky noma ezinye izinhlobo
- 100 g I-couverture emhlophe yokuvala amabhola.
Imiyalelo
- Udinga isitsha sokuxuba esiphezulu, iwhisk yasekhishini, isirinji ye-Kaisers enomlomo omude ukuze ugcwalise umzimba ongenalutho kashokoledi ngale ngxube. Kungcono ukushiya izidumbu ezingenalutho kupulasitiki wokuthumela.
- Isikhwama se-mousse au chocolat sishaywa ku-beaker yokuxuba noketshezi olufunayo imizuzu engu-3, ungasebenzisi ubisi njengoba kuboniswe ephaketheni. Ingxube manje ikwesinye isitsha, udinga owokuqala ukushaya ukhilimu, owugoqa ngokucophelela ku-mousse. Phola futhi.
- Manje ncibilikisa ushokoledi ophukile phezu kokugeza kwamanzi, akukho ukuchaphaza kwamanzi okuvunyelwe lapho !!! Vumela ukupholisa kancane bese ugoqa ngokucophelela ku-mousse, ugovuze kahle. Vumela ukupholisa imizuzu embalwa, bese uthele kusirinji futhi uqale ugcwalise emizimbeni engenalutho.
- Ngemva kwemizuzu engaba ngu-30 ukugcwaliswa (okuthiwa i-ganasch) sekuqinile. Manje uncibilikisa i-couverture emhlophe ngokuphelele, ngokucophelela kakhulu phezu kokugeza kwamanzi, zama ukuthi uzizwa upholile yini emlonyeni, bese ubeka okuthile emgodini nge-spoon encane, emva kwemizuzu engu-20 ushokoledi uqinile.
- Ezithombeni zami, nokho, uyabona ukuthi ngivale ama-pralines ngoshokoledi omnyama, lokho kuthatha ukuzijwayeza, le couverture akufanele ibe nezinga lokushisa elingaphezu kuka-31 °, ngakho-ke i-thermometer yewayini ingcono kakhulu. Ngisebenzisa futhi lokhu ukumaka ama-pralines. Uma kukhona i-rum kuzo, kusetshenziswa ushokoledi omnyama, kanti ukuvala kumhlophe ku-Whiky.
Nutrition
Ukusebenzela: 100gAma-calories: 409kcalAmakhabhohayidrethi: 26.2gAmaprotheni: 5gAmafutha: 31.9g
