- I-Gelatin - ama-Gramu angu-25
- Amanzi abilayo - ama-milliliters angu-240
- I-Sugar - ama-Gramu angu-420
- Namathisela noma isiraphu - - ukunambitha (ukunambitha ukukhetha kusuka)
- Usawoti - 1/4 isipuni
- I-egg emhlophe - izingcezu ezimbili
- I-Vanillin - 1 st. i-spoonful
- I-powder ye-sugar - ama-Grams angu-40
- Isitashi - ama-Gramu angu-25
Thela i-gelatin ngamanzi abandayo bese ushiya imizuzu engu-5. Emlilweni wafaka ibhodlela leshukela, isiraphu, usawoti kanye nengxenye yengilazi yamanzi. Ukuvuthwa kukhonjelwa ngokushisa okuphakathi kwemaminithi angaba ngu-7. Uma ushukela usuqhakazile, cisha ukushisa bese wengeza i-gelatin. I-gelatine kufanele incibilike. Hlanganisa kuqala ama-squirrels esitsheni esijulile, uthele kuwo wonke uketshezi ovela epanini bese ufaka i-mixer noma i-blender ngesivinini esikhulu. Lapho amaprotheni ane-gelatin ingxube ephakanyiswayo, engeza i-vanillin lapho futhi uqhubeke uhlehlisela esimweni esiphakeme kakhulu. Khona-ke kubalulekile ukuthi uthathe iphepha lokubhaka elimbozwe ngamafutha bese ugcoba i-pan bese ngokulinganayo uthele inqwaba kulo. Sababalalisa phezu kwendawo yonke. Imisa, ngaphandle kokumboza noma ukususa esiqandisini, udinga ukushiya okungenani amahora angu-3-4. Okulandelayo, hlanganisa isitashi kanye noshukela oluyimpuphu. Fafaza ubukhulu ezinhlangothini zombili. Ngakho-ke, UNGAFUNDI ngaphambi kokuthululela isisindo ebhodini lokubhaka, ufafaze nge-starch kanye noshukela oluyimpuphu. Amafomu amabhisikidi noma ummese obukhali enza ubujamo obufunayo kusuka ku-pastille eyenziwe ngomumo.
Izinkonzo: 10-12