Ib qho khoom qab zib nplaum nplaum yuav ua tau yog tias koj muaj ntxiv rau jelly rau cov kua qaub nplaum mousse, ntxiv ib qho kev kho rau cov txiv hmab txiv ntoo tshiab thiab muab nws tso rau hauv ib qho biscuit puag. Cov zaub mov tiav lawm yuav yog cov cua raws li nws yog qhov yeeb yam zoo nkauj.
Qaub cream jelly khoom qab zib nrog txiv hmab txiv ntoo
Cov khoom xyaw:
- ib tug txiv kab ntxwv loj loj;
- rog rog - 390 ml;
- qaub cream - 75 ml;
- evaporated mis nyuj - 60 ml;
- gelatin - 15 g;
- dej - 45 ml;
- qe - 5 pcs;
- piam thaj - 150 g;
- hmoov nplej - 135 g;
- cocoa hmoov 25 g;
- butter - 50 g;
- dub qhob noom xim kasfes - 190 g.
Npaj
Proteins ntawm tsib lub qe loj yog ntaus nrog suab thaj kom txog rau thaum sib tov nrog ruaj ntseg peaks. Sib tov lub qe tshuav nrog melted butter, cocoa thiab hmoov. Nyob rau hauv ib tug tuab mov paj, ntxiv cov protein ntau nrawm rau hauv pawg khoom, muab qhov pawg rau ib daim ntawv ci nrog parchment thiab ci nyob rau ntawm 180 degrees rau 20-25 feeb. Faib qhov biscuit txias ua ob daim.
Gelatine yog yaj hauv dej tom qab cov lus qhia. Thaum lub pob tsuag swell hauv dej, nplawm cov qaub nplaum nrog cov kua mis thiab siv lub nplaum kom txog thaum cov taum ci ruaj khov. Sib tov cov tshuaj nplaum nplaum nrog cov qaub qab zib kom zoo zoo li ceev tau kom muaj huab cua ntau li ntau tau. Hloov kua gelatin rau hauv cov huab cua qab thiab ntxiv cov txiv kab ntxwv plawv. Muab cov dej qab zib tso rau hauv ib daim ntawm cov khoom noj rau hauv daim ntawv, npog nrog ob, thiab muab cov dej ntub kom txias kom txog rau thaum txhua yam sib zog. Biscuit-jelly khoom qab zib nrog txiv hmab txiv ntoo pab, watering melted chocolate.
Jelly khoom qab zib nrog txiv hmab txiv ntoo thiab qaub cream tsis muaj ci
Cov khoom xyaw:
- nyob kas poom peaches - 670 g;
- grapes - 10 berries;
- ib pob ntawv ntawm tej yam txiv hmab txiv ntoo jelly;
- qaub cream - 480 ml;
- mis nyuj - 100 ml;
- qab zib - 35 g;
- gelatin - 15 g.
Npaj
Kua nhiav sau ib nrab mis thiab tawm mus rau swell. Qhov ntxiv mis nyuj yog rhuab nrog piam thaj, ua kom paub tseeb tias lub ci ntawm cov tom kawg yog tag yaj. Nyob rau hauv sov, sweetened mis nyuj haus, dilute lub o thiab nplaum gelatin thiab ncuav qhov sib tov rau hauv ib lub khob pwm, sau nws nrog 2/3. Thaum lub qaub cream jelly ua kom tiav solidifies, npog nws nrog ib tug txheej ntawm canned peaches thiab halves ntawm grape-noob txiv hmab txiv ntoo. Dilute lub txiv hmab txiv ntoo jelly, ua raws li cov lus qhia, thiab ncuav nws tshaj lub txiv hmab txiv ntoo txheej. Tshem tawm cov khoom noj qab zib thaum kawg khov thiab hloov mus rau lub phaj.
Kev pleev xim thiab zoo nkauj ntau yam nyob rau hauv qab ntawm lub pwm, ua ntej txhaws ntawm txheej jelly nrog qaub cream, koj muaj peev xwm nteg tawm ib lub khoom qab zib los yog twb npaj txhij yuav yuav ib tug biscuit.
Zaub tsib-ncuav mog qab zib nrog txiv mab txiv ntoo thiab biscuit
Cov khoom xyaw:
Rau biscuit:
- qe - 2 daim;
- granulated qab zib - 145 g;
- zaub roj - 65 g;
- mis nyuj - 60 ml;
- hmoov nplej - 120 g;
- dej qab zib - 1/2 teaspoon;
- pinch ntawm vanillin.
Rau jelly thiab mousse:
- fatty cream - 240 ml;
- granulated qab zib - 95 g;
- Strawberry puree - 360 ml;
- gelatin - 1 1/2 tsp.
- tshiab berries los yog txiv hmab txiv ntoo rau dai kom zoo.
Npaj
Lub tshuab ntawm biscuit npaj yuav luag ib txwm tsis hloov: tom qab whipping qe nrog piam thaj, sib xyaw vanillin, ncuav hauv butter thiab mis nyuj, thiab ntxiv rau ib qho dej ntawm cov dej qab zib thiab cov hmoov nplej, ua kom tsis muaj cov qog nyob hauv lub khob noom cookie. Nqa ncuav biscuit hauv qhov cub 180 degree qhov cub kom ntev li ib nrab. Txias lub ncuav mog qab zib horizontally thiab muab ib nrab rov qab rau hauv pwm.
Cream whisk nrog 35 grams qab zib. Dissolve gelatin nyob rau hauv ib tug Strawberry puree thiab ntxiv qab zib. 2/3 mashed potatoes nrog cream thiab muab tso on top ntawm ib tug biscuit, thiab so ntawm lub ncuav mog qab zib nyob rau hauv ib daim ntawv dawb huv ncuav tshaj lub mousse txheej. Lub décor tseem nyob ntawm koj lub siab xav thiab kev pom zoo.