Kankana Jelly

Gelatin saka a cikin ruwa kuma ya bar ya kara don minti 15-20. Daga kankana cire ramuka, arb Sinadaran:

• Kwan zuma na kankana - 500 Grams
• Muscat giya - milliliters 250
• Gelatin - 8 Grams
• Sugar - 60 Grams

Umurnai

Gelatin saka a cikin ruwa kuma ya bar ya kara don minti 15-20. Daga kankana cire dutse, toshe ɓangaren litattafan almara a cikin bokal. Shred da ɓangaren litattafan alkama ta hanyar sieve, an cire ragowar ɓangaren litattafan almara. Mu dauki karamin saucepan, zuba ruwan inabi muscat a can, rufe sukari da kawo shi a tafasa, sannan rage zafi kuma tafasa don minti 10. A cikin ruwan zãfi mun sanya gelatin kumbura, haxa shi da kyau, cire shi daga zafi kuma bar shi don kwantar da hankali. Lokacin da giya ya zama zafin jiki, kuyi shi tare da ruwan 'ya'yan itace, ku zuba ruwan magani a cikin ƙwayoyi kuma aika shi zuwa firiji don tsawon sa'o'i 4-5. Za a iya amfani da jelly mai launi da aka yi da kayan lambu tare da launin mint ko kuma guje-guje - haka ne Italians. M!

Ayyuka: 7-9