- Tsokolate - 150 Grams
- Gelatin - ligrama tse 20
- Li-orang - likotoana tse 5
- Cream - Mililithara tse 500
- Tsoekere - 75 Grams
1. Pele ho tsohle, re qhaqha gelatin metsing a batang (khalase). 2. Re kenella ka lero la container ho tloha li-oranges (bakeng sa sena u ka sebelisa juicer). 3. Ka nako eo eketsa tsoekere ho lero mme ue behe mollong, tlisa lero ho pheha. (eketsa gelatin hang-hang, u se ke ua lumella lero ho pheha). Bakeng sa motsotso o le mong, kopanya ka botlalo. Ebe u tšela likhalase tse phehiloeng. Etsa hore lero le phophole, 'me ka nako e ka etsang hora re le hloekise ka sehatsetsing. 4. Le hoja jelly e pholile, re lokela ho chesa chokolete. O ka nka tsokolate e sa tšoaneng (hanyane e bohloko le lebese). Ho hlokahala hore tsokolate e qhibilihe ka ho feletseng. 5. Ha tsokolate e futhumetse ka ho sesa mouoane, re tla lokisa tranelate. Ho etsa sena, sebedisa mixer. Ebe u kopanya tsokolate le tranelate. Pele ho sena, tsokolate e pholile hanyenyane. Eketsa tranelate ho tsokolate ea 1/3, ebe ka bonolo u tsoha ho tloha tlaase holimo. Ebe u kenya khalase e setseng mme u kopanye hape. Motsoako ha oa lokela ho tšoana. 6. Beha motsoako o hlahisoang ka likhalase ho jelly e nang le serame. Re hloekisa oache ho tse tharo kapa tse 'nè sehatsetsing. Ka metsotso e leshome pele re sebeletsa, re nka lijo tse tsoang ka sehatsetsing.
Litšebeletso: 5