Okubili kokukodwa Ubuhle bale dessert yiwona wesethi efanayo yemikhiqizo nokulungiselela kwabo, uthole ama-dessert amabili kuphela. Owokuqala uma uthulula umthamo we-chocolat ku-isikhunta bese upholile. Kulesi simo, uthola i-mousse ejabulisayo. Uma uthatha isakhiwo esiphendukayo bese uyigcwalisa ngesisindo esifanayo, siphumule, bese usibeka kuhhavini imizuzu engu-10 - i-souffle enomoya ogcwele i-crispy crust kanye ne-chocolate yamanzi ngaphakathi, izovela etafuleni lakho. Yiqiniso, njengokunye kwanoma yikuphi ukuphefumula, kubalulekile futhi ukushaya ama-proteine phansi kobuciko obuqinile, ngaphandle kwalokho i-dessert ngeke iphumelele. Azikho izimfihlo. Zama futhi ujabulele ukunambitheka okungenakuqhathaniswa kwele tshokoleta!
Izithako:- I-chocolate emnyama 200 g
- Amaqanda inkukhu 4 ama-pcs.
- I-vanilla ye-Sugar 10 g
- I-Sugar 70 g
- I-Butter 10 g
- Isinyathelo 1 Ukwenza le dessert, thatha: izinga elimnandi le-chocolate, amaqanda ama-4 enkukhu, ishukela ne-sugar vanilla. Futhi, udinga ucezu oluthile lwebhotela ukuze ubhontshisi isikhunta.
- Isinyathelo 2 Ushokoledi ukuze uhlakaze izicucu, ufake isikhunta sensimbi bese usibeka emanzini okugeza.
- Isinyathelo 3 Susa ushokoledi ocibilikile kusuka ebhodini lokugeza amanzi bese upholisa kancane.
- Isinyathelo 4 Hlukanisa izikhupha ezivela kuma-protein.
- Isinyathelo 5 Hlanganisa izikhupha kwi chocolate.
- Isinyathelo 6 Amagreyrels aqhuma kuze kube yilapho epholile, kancane kancane engeza i-vanillin noshukela.
- Isinyathelo 7 Yengeza amaprotheni kumshokoledi, uwafake ezingxenyeni ezincane futhi ugqugquzele ngamandla i-spatula.
- Isinyathelo 8 Ukubunjwa okuphefumulayo kwe-soufflé kufanele kufakwe efrijini imizuzu engama-20, bese ubilisa ibhotela ngaphakathi.
- Isinyathelo 9 Ukugcwalisa isikhunta somswakama ne-mousse nge-chocolate paste. Ukumboza ngefilimu yokudla phezulu bese ubeka esiqandisini okungenani amahora amabili. Kungcono ukugcwalisa isikhunta somphefumula ngaphandle kwempuphu, ngoba lapho ubhaka, inqwaba iyovuka.
- Isinyathelo 10 Ukubunjwa okukhanyelayo nge-chocolate mass ngaphambi kokukhonta kufanele kufakwe kuhhavini elushisayo ngaphambi kuka-200 ° C imizuzu engu-10. I-souffle izovuka futhi imboze nge-crust, kuyilapho ngaphakathi kwe-chocolate masentile izohlala isetshenzisiwe. I-Mousse ingasetshenziswa ngemva kwamahora amabili nge-marshmallow noma ibhisikidi.