Ukufumaneka kwama-mandarin ebusika kuyona sihlandlo esihle kakhulu sokuzama ezi ziqhamo ezilula kunye nokupheka into enomdla kunokuba i- compotes okanye i-lemonades. Ukuba kukho isizathu (nangona, nangona kungenjalo) lungise ikhekhe le-tangerine - i-dessert ecocekileyo kunye ne-sweetness echazwe ngokutsha kunye ne-freshness of citrus.
Ikhefu "i-Mandarin iparadesi" - iresiphi
Izithako:
Iibhasikidi:
- umgubo - 290 g;
- ushukela ogqithisiweyo - 175 g;
- i-powder yokubhaka - iispuni ezi-3;
- ibhotela - 115 g;
- amaqanda - amaqhekeza amathathu;
- i-cream cream (33%) - 240 ml;
- ioli yohlaza - 55 ml;
- zander mandarin - 1 tbsp. isipuni.
I-mousse:
- i-gelatin - iimvulophu ezi-2;
- ijusi ye-tangerine - 375 ml;
- ukhilimu wokubetha - 475 ml;
- ushukela ogqithisiweyo - 65 g.
Ukuhlobisa:
- ukupakisha i-peach jelly.
Ukulungiselela
Ukulungiselela ikhekhe lesiponji, izithako zokuqala ezintathu ezomileyo mazidibene kunye. Yenza ibhotela kwisikhilimu esimhlophe kwaye ungeze kuyo izithako ezomileyo. Emva koko, uthele i-ukhilimu, wongeze amaqanda, ioli kunye ne-citrus peel. Phala inhlama eqhelekileyo ibe yimilo ye-18-cm uze ubhaka kwi-degrees eyi-180 yemizuzu engama-25. Ukupholisa ngokupheleleyo.
Ukuze i-mousse, ukufudumala ijusi ye-tangerine kwaye uhlaziye i-gelatin kuyo, uyishiye ivule imizuzu eyi-3-4. Yandisa isisombululo se-gelatin ngokuyixuba ngokukhawuleza. Ukuhambisa i-cream kunye noshukela kude kube yimpembelelo eqinile. Dlulisa isisombululo se-gelatin kwi-cream ngaphandle kokuyeka ukubetha.
Dlulisa i-bhisikidi ibe ngu-22 cm ububanzi obuninzi kwaye uthele umsundu kumacala onke. Mshiya umqubu ukuba ushiswe. Ukuxuba i-peach jelly yokupakisha, ulandela imiyalelo uze uyithulule phezu kwekhekhe. Shiya i jelly ukuba iqhwa.
Ikhekhe le-chocolate-tangerine elula kakhulu
Izithako:
Iibhasikidi:
- amanzi 240 ml;
- ibhotela - 110 g;
- i-cocoa powder 65 g;
- umgubo - 445 g;
- isoda - 1 ithisipuni;
- amaqanda - amaqhekeza amathathu;
- ushukela - 430 g;
- kefir - 175 ml.
Ikhefu:
- ushukela - 165 g;
- amaqanda - iziqhekeza ezine;
- ijusi ye-tangerine - 145 ml;
- ibhotela - 140 g.
Ukulungiselela
Iskimu sokulungiselela ikhekhe lelikhekhe silula kwaye sitshitshiswa singenakwenzeka: tyeka ibhotela kunye neswekile kwi-cream enhle. Kwisikrimu, qalisa ukongeza amaqanda, elinye ngelo xesha, uthele umxube wezithako ezomileyo uze ungeze i-kefir ekugqibeleni. Thela inhlama phezu kweefayile ze-20 cm uze ubeke kwi-ovini imizuzu engama-45 kuma-degrees ayi-180. Zinyanise iigebengu ngokupheleleyo.
Ukhilimu waseMandararin i-cake ikulungiswe kunye ne-classic custard: ukufudumala ijusi yesanganger kunye nesiqingatha seshukela kwisitofu. Yisusa yonke ishukela ngamaqanda. Xa i juzi ivuselela, yinyathele ngokukhawuleza iiqanda ezibethelelwe kuyo ngokuvuselela rhoqo. Nika ukhilimu ukuba unqande, kwaye emva koko uqale ukongeza iziqhekeza zebhotela. Yiyeke ukupholisa ngokupheleleyo.
Hlukanisa iinqebengwana kwisiqingatha kwaye udibanise isahlulo ngasinye ngekhilimu. Ngaphandle, ikhekhe eligqityiweyo linokukhenkcezwa ngekrimu esekelwe kwibhotela okanye ukhilimu, okanye kusekho "uhamba", ubeka kuphela i-tangerine lobules kwikhekhe eliphezulu.
Ikhekhe lama Mandarin kunye nama-walnuts
Izithako:
- i-tangerines - iziqwenga ezi-5;
- I-cottage cheese - 180 g;
- iqanda - 1 iqhekeza;
- ukhilimu - 55 ml;
- umgubo - 25 g;
- ushukela ophucukileyo - 65 g;
- iincinci zamanqatha;
- zander mandarin - 1 ithisipuni.
Ukulungiselela
Omnye wama-mandarin uhlanjululwe kwaye uyabethwa nge-blender noshukela. Whisk i-cottage cheese kunye neqanda, yongeza i-mandarin puree. Ukuhambisa i-cream kwi-foam eqinileyo kwaye uyifake ngobumnene i-curd cream. Yongeza umgubo, iinqutyisi eziqwengwe kunye noshukela ophucukileyo.
Ama-mandarins asele ahlamba kwaye anqande kwisangqa. Ukusabalalisa imijikelezo yesi-mandarin ngaphantsi kwebhokisi kwaye uyigcwalise ngekhekhe le-cheese. Bhaka imizuzu engama-30 kwi-180. I-dessert ephelileyo ingathululelwa nge-glaze eyenziwe kwiphunga le-mandarin eliye laphuma ngexesha lokusika umxube kunye neepuniji zeeshukela.