Chocolate mousse tare da mahaifa

1. Mun dumi cakulan a cikin ruwa mai wanka. Yanzu a melted cakulan zuba kadan zuwa Sinadaran:

• Cream 30-33% - 80 Milliliters
• Cakulan ruwan sanyi 70-80% koko - 75 Grams
• Kwai fari - 1 yanki
• Yolk kwai - 1 yanki
• Cognac - 30 milliliters

Umurnai

1. Mun dumi cakulan a cikin ruwa mai wanka. Yanzu zub da wasu ɗakoki a cikin cakulan narkewa, haxa shi. Don wannan girke-girke, gwangwani ya fi dacewa, saboda yin amfani da giya daban-daban, cakulan na iya "busa sama." 2. Cire cakulan mai narkewa daga zafi kuma ƙara gwaiduwa zuwa gare shi, tofa shi da kyau sosai. 3. Bari cakulan cakuda kwantar da hankali kadan. Whip cream har sai wuya kololuwa da kuma ƙara su sosai a hankali zuwa cikin cakulan taro. Yi hankali, zub da guba zai iya "iyo" idan ba ku ba da cakulan cakuda ba sai lokacin da za a kwantar da hankali. 4. Yarda da fata fata kuma a hankali kara shi zuwa cakulan cakuda, yi shi a cikin biyu sets. Mousse an tsintsa shi a kowane lokaci, zuwa tsakiyar daga gefuna. Sai dai kada ku yi whisk tare da whisk! A cikin hanyar da za ku yi hidima a kayan zaki, yada gurasar cakulan. Mun tsabtace agogo don uku ko hudu a firiji. 5. Kafin yin amfani da kayan ado, yi ado tare da sukari, cakulan cakulan ko gishiri.

Ayyuka: 2