Ji dadin wannan kayan zaki raba.
Ga meringues.
Ga ice cream dinnan: ¾ kofin sukari, ½ cokali na garin masara, 1/8 karamin gishiri, 1, kofuna na madara, yolk 1,, gwangwani na mililita 160 na madara, ½ kofin kirim mai tsami, cokali 2 na cirewar vanilla.
Don cakulan miya: 1/3 na kopin sukari, 2/3 na kopin kirim mai tsami, gram 300 na cakulan mai ɗanɗano da aka yanyanka. Ga mutane 8.
SHIRI
Meringues: Ana lakadawa farar fata har zuwa nougat, ana saka sikari kadan kadan kadan kafin a gama da suga ana canza shi da ruwan lemon. An saka tire a cikin takarda da kakin zuma kuma an saka largean manyan cokali na meringue, suna yin rami a tsakiya tare da bayan cokali. Ana gasa su a cikin tanda mai zafi a 140 ° C na mintina 40 ko kuma har sai meringues ɗin sun bushe. Ana cire su kuma an barsu su huce.
Ana sanya ɗan tsami na vanilla ice cream a tsakiyar kowane meringue kuma an rufe shi da cakulan.
Vanilla ice cream: Ana hada suga da garin masara da gishiri, a hada madarar a saka a wuta kadan sai ta tafasa, a sauke zafin sai a barshi ya dahu na minti daya. Yolks an bugu da sauƙi, an ƙara kofi na abin da ya gabata, an buge shi sannan sai a haɗa sauran cakuɗin; mayar da shi a kan wuta sai yayi kamar minti biyu ko uku ko kuma ya dan yi kauri kadan; madarar da aka bushe, kirim da cirewar vanilla an hade su; bar shi ya huce zuwa zafin jiki na ɗumi kuma zuba shi a cikin firiji; ana bin umarnin amfani.
Chocolate miya: A babin sashin bain-marie, sai a gauraya suga da kusan rabin cream din, ana juyawa a kan ruwan tafasasshe, wanda zai kasance a kasan bain-marie, har sai sukarin ya narke. Kashe wutar kuma bar ɓangaren sama na tukunyar jirgi biyu akan ƙananan, ƙara cakulan kuma girgiza har sai ya narke. Sa'an nan kuma ƙara sauran kirim.
GABATARWA
Ana sanya meringues a kusa da farantin zagaye kuma ana saka furanni na halitta a tsakiya.
