- tse ncha tse tala - likopi tse 2 (270 g)
- tsoekere - 3/4 linoelo (hammoho le likhaba tse 2)
- lero la lero la lemone - 2 Art. likhaba
- botlolo ea veine ea chilled sparkling wine Prosecco - 1 sephahla (750 ml)
- gelatin - 3 1/2 diaspone
- metsi a tsoang lipalesa tsa lamunu - likhaba tse 3/4 (khetho)
1. Beha lihlahla tse tala, tsoekere le tsoekere e le 1 ka sekotlolo. Kopanya metsoako eohle ka bonolo. Lumella ho ema mocheso o mocheso, o ntse o susumetsa nako le nako, ho fihlela litlolo li tlohela lero, hoo e ka bang metsotso e 20-30. 2. Tšela linoelo tsa champagne ka sekotlolo se senyenyane. Tšela gelatin 'me u lumelle ho emisa metsotso e 5 ho fihlela gelatin e fokola. Tlisa senoelo sa 1 sa champagne ho pheha, eketsa linoelo tse setseng le likhaba tse 2 tsa tsoekere. Cook, e susumetsang, ho fihlela tsoekere e qhala ka ho feletseng. Tlosa mocheso, eketsa motsoako oa gelatin le kopanya ho fihlela o qhibilihile ka ho feletseng. Tšela motsoako ka sekotlolo se seholo. Eketsa lihlahla tse nang le lero le phofo, setseng e setseng, sopho e 1 e setseng ea lero la lemone le metsi a lamunu (haeba e sebelisoa). Hlohlelletsa ho fihlela tsoekere e qhibiliha. 3. Tšela tse tala ka ho lekana pakeng tsa likhalase tsa veine tsa veine, u sebelisa khaba. Tšela motsoako oa champagne le gelatin ka tsela e lekanang ka likhalase tsa veine, u tšollele ka holimo ho linoelo tse ling. Etsa li-jelly ho fihlela li loketse lihora tse ka bang 3. Jelly e ka etsoa esale pele bakeng sa matsatsi a 2, e koahetsoeng ka sekwahelo ebe e bolokoa ka sehatsetsing.
Litšebeletso: 6