- Sugar - 150 Grams
- Cinnamon foda - 2 teaspoons
- Yolk kwai - 8 guda
- Black shayi - 30 Grams
- Lemun tsami Seleri - 1 Kayan
- Cream - 350 Grams
- Gelatin - 15 Grams
1. Da farko, mun zuba ruwan zãfi a kan shayi, lemun tsami ko lemun tsami zest da kirfa. Rufe rufe tare da murfi kuma bari ya zauna kimanin goma zuwa minti goma sha biyar. 2. Yanzu muna bukatar mu dauki qwai kuma mu raba sunadarai daga yolks. Duk gauraye. 3. Sa'an nan kuma, lokacin da shayi ya ragu, kwantar da shi rabin kuma ƙara gelatin zuwa gare shi. Dama, gelatin dole ne a ƙare gaba daya a cikin shayi brewed. A rabin rabin shayi mun ƙara sugar. 4. Yanzu muna buƙatar ƙara ƙaramin dan kadan, zuba zafi shayi a cikin yolks. Bayan mun zuba shayi mai zafi a cikin yolks, mun sanya kome a kan wanka mai tururi ko a kan wuta mai rauni. Sau da yawa stirring (zafi ya kamata har sai cikakken thickening). 5. Zub da cream a cikin cakuda kwai, dole ne su warware gaba daya a can. Yanzu ƙara gelatin, narkar da shayi. Sa'an nan kuma mu yada cakuda a kan abubuwa, kuma mun cire shi har tsawon sa'o'i biyu a cikin firiji. Ana amfani da shi mafi kyau tare da zub da jini.
Ayyuka: 8