Iidassert ezi-5 ezimangalisayo

Idessert yejeli yaseFrance yayiyinto kwaye ihleli yeyona nto ibalulekileyo emhlabeni. Enye i-Bonaparse nenkosikazi yakhe yafundiswa sisitya kwitafile yokutyela.

I-jelly dice i-rasert

Uya kudinga (Ii-Services ezi-2):

I-4 tbsp. l. irayisi ebilisiweyo

I-150 g yetshizi ye-cottage

I-1 tbsp. l. gelatini

I-5 tbsp. l. I-cream enamafutha asezantsi (okanye ubisi)

I-2 tbsp. l. Sahara

I-vanilla iswekile

I-Cinnamon Hammer

Ukupheka:

Irayisi enxilayo ngamanzi aqholiweyo de ilungele. Ubungakanani berayisi kunye namanzi ziboniswe ekupakisheni iinkozo.

I-Gelatin ifakwe ngaphakathi kwinani elincinci lamanzi afudumeleyo, ndiyeke ndikhulule kwaye ndiyinyibilike kwibhafu yamanzi.

Siqhagamshela i-cottage cheese, i-cream (okanye ubisi), iswekile, i-vanilla iswekile, i-cinnjamon kwaye ixube i-blender.

Ukuya kwi-cheese ye-cottage, yongeza i-GeLatin Mass kunye ne-Fig. Hlanganisa kakuhle. Inani lingaphambi kokugaya nge-blender okanye ishiye inani elipheleleyo lokuqulunqwa kwedessert.

Siphule ubuninzi obuninzi kwaye sithumele kwifriji ukuba sinamathele.

Ukuze i-jelly inokususwa ngokulula kwifom, siyithoba ngamanzi ashushu kangangemizuzwana embalwa, emva koko ijike.

I-dessert ihanjiswa ngesosi entle, itshokholethi ye-chocolate okanye jam.

I-Chocolate JELLY

Uya kudinga:

I-120 g yetshokholethi ekrakra

I-500 ml yobisi

I-10 g gelatini

Iswekile

Ukupheka:

Ukuqala, kufuneka sibilise ubisi.

Emva koko sithatha i-gelatin, sisongezela ngenani elincinci lamanzi afudumeleyo, ndiyeke ndizukise kwaye ndinyibilikiswe kukuhlamba amanzi.

I-Gelatining Gelatini yongeza kubisi. Umxube ushushu kancinci kwaye ushukumisa kakhulu.

Itshokholethi emnyama ilele iziqwenga kunye nokunxibelelana nobisi. Hlanganisa ukunyibilikisa ngokupheleleyo itshokholethi kude kube kukho ubunzima bombala weHomogeneous.

Umxube ugalelwe kwifom kwaye uthumele kwifriji. I-dessert elungiselelwe i-fact ifakwe itshokholethi okanye i-almond ye-almond.

I-jelly ikhekhe evela kwi-kiwi kunye ne-cream emuncu

Uya kudinga:

I-Korzh:

I-400 g ye-sokies yesanti

I-150 g yebhotolo

Kuba ijeli:

Iipakethi ezi-2 ze-jelly ngencasa ye-kiwi

Ii-PC ezi-2. ikiwi

I-25 g gelatin

Kwi-II JELLY:

I-750 g i-cream emude

I-500 ml yobisi

I-35 g gelatini

Iswekile eyi-200 g

Ukupheka:

Okokuqala sazi iicookies ukuze iguquke ibe ngumngxuma omncinci, emva koko xuba ngeoyile eqingqiweyo. Inhlama kufuneka imanzi ngokwaneleyo.

Ezantsi kwefom engonakali, ifilimu yokutya ifakwe kwaye ibeka inhlama apho. Ukuze umphezulu womphezulu ogudileyo, nikene inhlama ngesipuni. Sibeka le fomu kwifriji.

Kwindawo epholileyo ebilisiweyo yongeza i-getitin kwaye wayivuselela kude kube ngokugqibeleleyo.

I-cream emude eneswekile egxunyekwe ngumxube. Sukucima umxube, ngononophelo kwijethi emdaka, singena kwi-cream yobisi ephethwe yigeLatin, ukuze i-gelatin ayithathi kwiqondo lokuqonda lobushushu.

Umxube utyelelekile kwimo ephezulu kwiCrisser kwaye uyithumele yonke kwifriji kangangeyure. Ngeli xesha, ubunzima bumele bubanjiwe.

Ukupheka ijeli ngevumba le-kiwi ngokwemiyalelo kwiphakheji.

I-kiwi callse ukusuka kulusu, ukusika izilayi okanye izilayi.

Senza ifom kunye ne-dessert kwifriji kwaye ijonge ukuba i-tywina le jelly. Ukusuka ngasentla, sizalisa uluhlu lwe-jelly eluhlaza kwaye libeka iziqwenga ze-kiwi. Ikhekhe ifakwe efrijini ubusuku, kwaye kusasa siyonwabela idayisi elimnandi.

I-jelly ikhekhe "mosaic"

Uya kudinga:

I-4 imibala eyahlukeneyo yejelly

I-400 ml yobisi olwenziwe

I-85 g gelatini

Ukupheka:

Ukupheka ijeli ngokwemiyalelo kwiphakheji (kwizitya ezahlukeneyo), emva koko shiya ubusuku ebusuku.

IGelatin ifakwe kwinani elincinci lamanzi afudumeleyo, makrexele kwaye emva koko inyibilike kwibhafu yamanzi.

Siqhagamshela i-getitin ngobisi oluthathelweyo kwaye lixube kakuhle.

Faka umbala ejelly kwii-cubes, ukulala kubo ngokungagungqiyo ngendlela efanelekileyo kwaye ugalelwe ubisi olucingelwayo ngeGelatin. Shiya ukunamathela kwifriji

I-TART ngeMandarins

Uya kudinga:

I-100 g yebhotolo

I-2 yeqanda leqanda

I-130 g yomgubo wengqolowa

I-30 g yomhlaba

ipinki yetyuwa

I-125 g yeswekile

I-20 ml yamanzi

I-300 g itshizi

I-starch

I-2 amaqanda

I-350 G Mandarins

I-1 yokupakisha ijeli ngaphandle kokungcangcazela kunye ne-arsortives

Ukupheka:

Silungiselela intlama: xuba ioyile, umgubo, i-almond crumb, ityuwa kunye ne-25 g yeswekile. Sihlikihla umxube ungene kwi-crumb kwaye songeze ii-yolks. Sixuba inhlama eqinileyo, ngokuthe ngcembe igalela amanzi abandayo.

Inhlama ifakwe phakathi kwamashiti olwesikhumba okanye ifilimu yokutya ukuze iqengqeleke ngokulula kwi-sublecter abembe. Ibhedi idluliselwe ngononophelo kwimo etyumkileyo, i-flays.

I-curd mass igcwalisa iswekile ukuba ivele (ukuba iyafuneka). Rust ngamaqanda, yongeza isitatshi.

Inhlama ngokubhoboza i-fork kwiindawo ezininzi, yibeka phambili ukuzalisa. Sibhaka kangangemizuzu engama-30 kubushushu be-200 degrees, emva koko bapholile.

Ukupheka ijeli ngokwemiyalelo.

I-Tangelines icocekile ukusuka kulusu kwaye yahlule izilayi. ISalz ibekwe kumphezulu we-tirt kwaye igalele ijelly. Idessert ithumele kwifriji ukuya kwi-fridge.