Zipatso Zopweteka Mphungu Ndizochita Zachilengedwe

Chilakolako chachisoni (maracuya m'Chisipanishi) ndi wokonda ku South America, makamaka mchere.

"Mousse de maracuya" ndi imodzi mwa njira zabwino kwambiri zokondwera ndi zokoma zake zosiyana. Msuziwu ukhoza kutumikiridwa mu magalasi abwino komanso odulidwa ndi kirimu. Kapena muzimutumikira monga "keke," pogwiritsa ntchito nkhungu, ndi kokonati ya macadamia ndi nthusi ya rasipiberi.

Chimene Mufuna

• Mousse
• 3/4 chikho chilakolako zipatso zamkati (phukusi mazira zamkati, thawed, kapena 3 mpaka 4 chilakolako zipatso)
• 1/4 chikho cha madzi
• Phukusi 1 la gelatin yosasangalatsa (supuni 1)
• Supuni 2
• ramu kapena laimu wamchere
• 3 azungu azungu
• 1/3 chikho shuga
• 1/4 chikho cha madzi
• 1 chikho chokwapula kirimu
• Kuthamanga
• 1/2 chikho chodulidwa mtedza wa macadamia
• 3/4 kapu ya kokonati yofiira
• 1/4 chikho batala, kusungunuka
• Kukongoletsa
• Chotupa chodulidwa
• Chipatso chatsopano
• Rasipiberi msuzi

Momwe Mungapangire Izo

Kusakaniza Zipatso

1. Kagawani chilakolako cha zipatso mu theka ndi scrape zamkati mu phula.
2. Kutentha zamkati pa moto wochepa, oyambitsa, mpaka utasungunuka pang'ono ndikukhala madzi; musaphike.
3. Sungani makapu mu chikho choyezera ndipo mulole icho chiziziziritsa; mufunika chikho cha 3/4. Sungani mbewu zochepa zokongoletsera.
4. Ikani 1/4 chikho cha madzi mu kapu ya galasi ndikuwaza gelatin pamwamba pa madzi. Kutenthetsa mkati mwa microwave kwa masekondi 15 ndikugwedeza. Bwerezani mpaka gelatin yasungunuka ndi kusungunuka. Musati wiritsani.

1. Onjezerani gelatin ndi ramu kapena liqueur ku chilakolako cha madzi a zipatso ndikusakaniza bwino. Bwezerani chisakanizo m'firiji kwa mphindi makumi atatu, ndikugwedeza nthawi zina.
   

Meringue

1. Sakanizani 1/3 chikho shuga ndi 1/4 madzi mu kapu ndi kutentha kuti otentha.
2. Pakasakaniza shuga kufika 250 F, kuchotsa kutentha.
3. Kumenya azungu azungu ndi kuima kapena kusakaniza dzanja mpaka atapanga mapiri.
4. Phatikizani kuwonjezera shuga wotentha kwa dzira azungu, kuzisiya kumbali ya mbale pamene mupitiliza kumenya. Mitengoyi ikhale mapiri ouma.
5. Pitirizani kumenya meringue pa othamanga kwambiri mpaka iyo ikuphulika.
   

Mousse

1. Mu mbale yina, yesani kukwapula mpaka mapepala ofewa.
2. Pindani chilakolako cha zipatso / gelatin kusakaniza mosamala mu meringue. Musasokoneze.
3. Sakanizani kakang'ono ka mchere / chilakolako cha chipatso chokoma mu kirimu chokwapulidwa, kenaka pindani zonona zonse zomwe mumadula.
4. Ngati simungagwiritse ntchito nkhungu, supuni msuzi muzipinda zodzipangira munthu aliyense, kuzizira mpaka mutayika ndikutumikira ndi kirimu ndi kukwapulidwa.
5. Kuti mugwiritse ntchito nkhungu ndi yosalala, monga galasi, perekani nkhungu ndi mafuta pang'ono. Ngati mukugwiritsa ntchito poto, onetsetsani poto ndi pepala loya sera ndikupaka mafutawo papepala.
6. Thirani msuzi mu nkhungu.
   

Kuthamanga

1. Sakanizani mtedza wa macadamia, kokonati, ndi bata losungunuka pamodzi.
2. Kuwaza pamwamba pa msuzi woumba.
3. Bwerani kwa maola 4 kapena usiku mpaka mousse atayikidwa.
   

Kutumikira

1. Sinthani msuzi mu mbale yopangira.
2. Kukongoletsa ndi kukwapulidwa kirimu, sliced ​​zipatso, chilakolako zipatso mbewu ndi rasipiberi msuzi.