- phofo - 250 Grams
- phofo e bakang - 4 di-teaspoon
- oli ea meroho - 5 st. likhaba
- metsi a mangata - 250 milliliters
- lero - 400 milliliters
- semolina - 2 Art. likhaba
- tsoekere - 1 st. e nang le khaba
- litholoana - 500 Grams
E le hore re lokisetse kaka e khabane lapeng, re tla hloka: 1. Mefuta e 'meli e nang le oli. 2. Phofo e tlameha ho hloekisoa hantle ka sieve hammoho le phofo e bakang. 3. Eketsa tsoekere, oli ea limela, metsi ho phofo. Tsohle e tsoakane hantle: hlama e lokela ho ba e sa lekaneng haholo (ho bapisa le - tranelate ea bolila e nyenyane haholo, haeba hlama e le khōlō haholo - eketsa metsi a seng makae). 4. hlama e arotsoe likarolo tse peli. Re khantša ka ontong, mocheso ke likhato tse 180, nako e ka ba metsotso e 30. Re pheha mahobe a mabeli. 5. Lokisa moriana: tšela lero ho saucepane, eketsa tsoekere le semolina. Tsoela pele ho tsosa, tlisa ho pheha. Ka mor'a hore lero a pheha, tlosa saucepan ho tloha mocheso 'me tlohele tranelate ho pholile. 6. Re kenya sekoahelo le tranelate ka sekotlolo le metsi a batang 'me ka thuso ea motsoako re o otla ka mousse. 7. Re bokella kaka: tlosa kaka, haeba ho lakatsoa, e tekaneng ka sirapo (mohlala, ho tsoa likhakotsing tse entsoeng ka makoti), grease le mousse. Beha lesela la litholoana. Koahela ka korkork ea bobeli. E tšoanang le eona e silafalitsoe ke mousse e khabisitsoeng ka litholoana. Re kenya kaka sebakeng se batang sa kolobetsoe ka tranelate. Bon takatso!
Litšebeletso: 6