- Mokopu - 500 Grams
- Perefo ea koro - 250 Grams
- Cognac - 75 milliliters
- Lehlabathe - 300 Grams
- Ginger Ground - 1/2 teaspoon
- Cream 30-33% - Limilione tse 140
- Butter - 125 Grams
- Letsoai - 1/2 teaspoon
- Ehe yolk - likotoana tse 6
- Khoma ea samenone - 1/2 teaspoon
- Citrus lemon grass - 1 teaspoon
Mokopu o hloekisoa ka peo le peel, e siea feela nama. Khaola likaroloana tse nyenyane mme u phehe ho fihlela o le bonolo. Re etsa hlama: kopanya botoro bo pholileng, phofo le letsoai. E kopanya ka hare ho e nang le blender. Re eketsa yolk, cognac (e ka nkeloa sebaka ke rhum) le 100 ml ea metsi a leqhoa ho rona. Phula e teteaneng ea Mesim. Rea e phuthela ka filimi ea lijo - le halofo ea hora sehatsetsing. Khabareng, mokopu oa hau o tlameha ho pheha. A re e omiseng holim'a grate kapa sekoahelo sa pampiri - metsi a lokela ho nkoa. Re tšela mokopu ka phaello ea kokong, tsoekere le linoko. Re qhaqha qhaqha ea lemon. Kenya li-yolks, tranelate le likhase ho puree ea mokopu. Re e kopanya ho homogeneity - ena e tla ba ho tlatsa ha rona. Joale sheba setšoantšo bakeng sa ho hlaka. Re tlosa hlama sehatsetsing mme re e aba ka mokhoa o tšoanang ka sejana sa ho baka. Re khomaretsa hlama ka fereko ebe re e beha ka ontong ka metsotso e 15 (ka 200 degrees). Ebe re ntša hlama, re tšela ho e kenya holim'a eona - le bakeng sa metsotso e 30 ka likhato tse 190. Sebeletsa chilled. Bon takatso! :)
Litšebeletso: 8-9