Amadayisi ambalwa kakhulu avela kakhulu kunamaPoires Belle Helene ajabulisayo. Isidishi siboshwe ngamapheya nge-chocolate sauce kodwa ngokuqinisekile lizwakala kakhulu ngokukhanga ngegama layo elihle elibukeke lesiFulentshi.
I-dessert yayisungulwe kahle yi-godfather of high cuisine, u-Auguste Escoffier eParis ekhulwini le-19 futhi kuthiwa ubizwa nge-opera, uLa Belle Helen (uHelen omuhle) ngu-Offenbach.
Ngaphandle kokungabaza, ukulungiswa kokulungiselela kanye nesethulo enhle kwenza lokhu kudla kube yi-dessert emangalisayo yeqembu lesidlo sakusihlwa, okumelwe lihlaba umxhwele kodwa lihlaba umxhwele ngokufanayo kunoma yisiphi isidlo. Yini ongayithandi ngamapheya, ushokoledi ne-ayisikhilimu; izulu esitsheni.
Okuzokwenza
- Amathoni angu-2 wonke ama-sinamoni
- ¾ indebe granulated ushukela
- 2 ½ izinkomishi amanzi (ahlukaniswe)
- 4 i-Bosc ithini lamapheya (ehlutshiwe, ekhonjiwe (bheka ngezansi) futhi nge-stem ingaguquki)
- 8 encane idonsa i-ayisila ayisikhilimu
- 1/2 indebe
- I-sauce ye-chocolate (yokushayela)
Indlela Yokwenza
Qala ngokwenza isiraphu ushukela:
Hlanganisa izinti zezinamoni, ushukela, nengxenye yendebe yamanzi epanini elingaphakathi. Letha ingxube kumathumba, bese unciphisa ukushisa nokumisa imizuzu engu-2-5, kuze kube yilapho ithwala njenge-siraphu iphinde iphendukele ngobunandi begolide. Vula ukushisa kuze kube sezingeni eliphansi kakhulu bese ubeka kancane izinkomishi ezimbili ezisele, kuze kube yilapho isiraphu ihlanganiswa ngokuphelele emanzini.
Engeza amapheya alungisiwe kumxube we-isiraphu ushukela bese uletha esimeni somnene imizuzu engu-15.
Hlola ukunikela ngommese ngokubambelela engxenyeni enkulu kakhulu yezithelo; amapheya aphethwe lapho ephekwe kuphela, kodwa hhayi ngokunethezeka ngokuphelele. Qaphela kakhulu ukuthi ungadluli noma ama-pears azowa, ama-pepper akwa-Bosc awaziwa ngokukhipha ngokushesha.
Vumela amapheya ukupholisa ku-isiraphu baze basesimweni sokushisa kwamakamelo. Phakamisa amapheya ngokucophelela epanini ngesipuni esitshaliwe.
Khonza ngezingubo ezimbili ezincane ze-vanilla ice cream kanye ne-drizzle ye-sauce.
Indlela Yokwenza I-Pear
Beka ikhasi elikulo. Ukusebenzisa ummese obukhali, thatha ucezu oluncane kusuka phansi kwephayari; lokhu kuzodalula ingqikithi bese kudala indawo ebanzi phansi, kungcono kakhulu ukukhonza leli peyari.
Thatha ummese noma imifino yemifino futhi usike ngokucophelela kakhulu futhi ujikeleze umgogodla (gcina usondelene nakakhulu ukuze ungadli izithelo noma ubungozi obuqhekezayo.) Ingqalasizinda kufanele ihambe kalula, uma ungasebenzisi isipuni ukuyikhipha.
Yimaphi Amapheya Okumele Awasebenzise Nge-Poire Belle Helene
Khetha okuqinile kodwa hhayi ngaphezu kwamapheya ahlanzekile, angenasici ukuqinisekisa ukuthi isitshalo singagxili. Okuthandayo yi-pearl ye-Bosc, ene-smooth, ngisho nesikhumba nokuma, okwenza kube lula ukucubungula.
Noma, sebenzisa noma yikuphi amaparele anezici ezifanayo,
Kubuyekezwe ngu-Elaine Lemm
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 488 |
| Inani lamafutha | 14 g |
| I-Fat egcwele | 8 g |
| I-Fat Unsaturated | 4 g |
| I-cholesterol | 2 mg |
| I-sodium | 23 mg |
| Ama-carbohydrate | 94 g |
| I-Fiber Dietary | 12 g |
| Amaphrotheni | 4 g |