- farin kabeji - 450 Grams
- man zaitun - 3 1/2 Art. spoons
- man fetur din - 1 st. a spoonful
- kullun don kek - 1 yanki
- kwan fitila - 1 sashi
- mustard - 1 Art. a spoonful
- qwai - 2 guda
- cuku Mascarpone - 250 Grams
- mai mai tsami - 1/2 kofin
- black ko farin barkono - 1/4 teaspoons
- Nutmeg - 1 Shigar
- Cuku Gruyer - Gilashin 1
- Cikali Parmesan - 1/3 Kofuna
1. Yanke kabeji a cikin kananan florets. Finely sara da albasa. Heat mai zafi don digiri 220 tare da tsayawa a tsakiyar. Dama da farin kabeji tare da 2 tablespoons na man zaitun a babban kwano. A sa a kan tukunyar gurasa, yayyafa da gishiri da barkono da gasa tsawon minti 25 har sai launin ruwan kasa har sai kabeji mai taushi ne. 2. Bari kabeji ya kwantar da hankali, sa'an nan kuma yankakken nama da zuba man fetur. Rage wutar lantarki zuwa 175 digiri. 3. Sanya kayan ɓoyayyen da aka shirya don kek a cikin wani abincin burodi mai nisa. Rufe tare da tsare, sanya wake wake a saman kuma gasa na minti 20. Cire buro da wake da kuma gasa har sai launin ruwan kasa, kimanin minti 5. Izinin kwantar. Kula da zafin jiki na tanda. Gasa sauran 1 1/2 cakuda man zaitun a cikin babban kwanon rufi a kan zafi mai zafi. Ƙara albasa, yayyafa da gishiri da barkono kuma dafa don minti 30-40 har sai albasa ya juya launin ruwan zinari, yana motsawa. Haske sauƙi. 4. Yin amfani da wuka ko goga, man shafawa kasa da gefuna na ɓawon burodi tare da mustard. 5. Saka da albasarta sa'an nan kuma farin kabeji. 6. Beat qwai, mascarpone, cream da barkono a cikin kwano. Ƙara cukuyen Gruyère. Zuba ruwan magani a kan kabeji, yayyafa da Parmesan. Gasa har sai launin ruwan kasa, kimanin minti 40. 7. Ba da izinin kwantar da hankalin a kan minti 15 kafin yin hidima.
Ayyuka: 8