- Butter - 100 Grams
- Letsoai - 1/4 teaspoon
- Perefo ea koro - 250 Grams
- Ehe ea khōhō - likotoana tse 4
- Mascarpone - 250 Grams
- Pela ea tsoekere - 120 Grams
- Cream (mafura a 20-22%) - 100 Milliliters
Tlisetsa pheha 250 ml ya metsi, eketsa moo botoro le letsoai, tlisa pheha hape. Tlosa sekoahelo sa mollo, hlakola phofo ho motsoako o mafura. E khothatsa. Hlohlelletsa ho fihlela u fumana hlama e teteaneng ea homogeneous e sa khomarelang marako a saupe. Hona joale re etsa feberu e latelang ka litsebe tsa rona: ka sekotlolo se arohaneng, whisk mahe a rona kaofela, 'me u kenye litepisi tse 2 tekong ea rona. Kenya tablespoons tse 2. - hlohlelletsa ho fihlela homogeneity, ebe e boetse e na le tablespoons tse ling tse 2. joalo-joalo. Hona joale hlama ea hau e lokela ho ba metsi haholo, empa e lokela ho ts'oana. Re kenya hlama e hlahisoang ka har'a sephutheloana se thata. Re koahela pampiri ea ho baka ka pampiri ea ho baka, re kenya hlama ea rona ho eona ka mokhoa o monyenyane oa lisepa-joaloka setšoantšong. Bake ka metsotso e 30 ka likhato tse 200. Re tsoela pele. Otla mascarpone, tranelate le tsoekere e nang le phofshoana ho fihlela tranelate e le seaparo. Ke hoo e ka bang mofuta oa tranelate o lokelang ho fumana - o teteaneng haholo ebile o sa tiea. Beha tranelate ka sehatsetsing. Ha lihlopha tsa motšehare li pholile - re li khaola ho tsona 'me li li tlatsa ka tranelate e hlahisoang. Botle bo loketse, bo phatlohile :)
Litšebeletso: 10-12