- Ready-sanya puff yisti kullu - 250 Grams
- Butter - 1 Art. a spoonful
- Gura - 4 guda
- Milk - 1 Glass
- Sugar - 250 Grams
- Cikin kudan zuma 9% - 500 Grams
- Kayan kirki na 35% - 500 Milliliters
- Gelatin - 45 Grams
- Peaches gwangwani, bank - 1 yanki
- Cherry daskararre da aka daskare - 500 Grams
1. Defrost da kullu. Gelatin ya kasu kashi biyu. 30 g da 15 grams na gelatin jiƙa dabam a cikin 0.5 gilashin ruwan sanyi. Kurkura da daskararre kullu a cikin wani bakin ciki Layer. 2. Yanke da'irar da diamita 32 cm daga kullu kuma sanya shi a kan takardar burodi. Sanar da kullu a wurare da yawa tare da cokali mai yatsa. Yuro don zafi har zuwa digiri 200-220. Gasa takarda a cikin tanda na kimanin minti 10. 3. Ka kammala gwanon. Muna buƙatar yin custard. A cikin tasa daban, sa madara madara, sukari da kwai yolks. Saka a cikin wanka mai wanka da kuma dafa har sai lokacin da ya yi girma, yana motsawa kullum. Ƙara gelatin mai narkewa zuwa cream, 30 g 4. Cikakken katako ya tafe ta sieve da bulala tare da cream. Yanke kiran cikin yanka. Mix da custard, cuku da peaches. 5. Cherry tare da sukari ƙara ruwa, saboda haka an rufe shi kawai, da kuma sanya wuta. Kamar yadda ruwa yake bugu, cire daga zafi kuma haɗuwa da kashi na biyu na gelatin. 6. Saka a kan kasan gwal na gurasa da gurasa kuma a saman gwanin curd. A cikin firiji don 1.5 hours. A lokacin da sandan shafawa ya shafa, ku zuba cakuda ceri bisa. A firiji har sai an tabbatar da shi gaba daya.
Ayyuka: 6