Ikhekhe elimnandi le-chocolate i-dessert elicebile kakhulu. Uzothola kwimenyu yezindawo eziningi zokudlela eziphezulu kodwa kulula ukwenza. Kulula kunamaqebelengwane amaningi avamile, eqinisweni, ngoba uma uphuzoziwe kuzoba nomfutho omuhle okwehlukile ngokungafani nokugcoba kwekhekhe elimnandi.
Ngithanda ukukhonza lokhu nge-crème anglaise. I-vanilla ne-tshokoleti bayamncoma ngokulinganayo futhi uthola umehluko omuhle emazingeni okushisa nama-texture.
Okuzokwenza
- 1/2 indebe ukhilimu olunzima
- Ubisi lwe-1/2 indebe
- 1 i-vanilla ubhontshisi, uhlukaniswe ngobude
- 1/4 indebe ushukela
- 3 izikhupha ezinkulu zamaqanda
- I-pinch usawoti
- Ama-ounces angu-8 amnyama noma i-chocolate ehlabayo, eqoshiwe
- 1/2 indebe (induku eyodwa) ibhotela elingavumelekile, uthathe izingcezu ezingu-1-intshi
- Amaqanda amakhulu ayisithupha, ahlukanisiwe
- 1/2 indebe kanye nezipuni ezimbili
- ushukela granulated
- Izipuni ezimbili ezibomvu (okuzikhethela)
Indlela Yokwenza
- Yenza i-Creme Anglaise: ubeke ukhilimu, ubisi, kanye nobhontshisi we-vanilla zibe yizibindi eziphakathi nendawo nokushisa kuze kube yilapho ingxube ifika emathumba. Ngesikhathi ukhilimu nobisi zifudumala, shaza ndawonye amaqanda, usawoti kanye noshukela esitsheni esikhulu. Hlehlisa kuze kube yilapho ingxube igxila futhi iba mbala ophuzi.
- Susa ubhontshisi we-vanilla. Sebenzisa ummese wokubhanqa ukuze ususe imbewu ngaphakathi kwebhontshisi uphinde ubuye ukhilimu nobisi. Lahla ubhontshisi we-vanilla. Kwengeza kancane ukhilimu noshukela ohlangothini lweqanda ngenkathi ushukumisa. Thelela ingxube emuva ebhodweni bese ugubha ngobumnene phezu kokushisa okuphansi. Qhubeka ukudonsa kuze kube yilapho ingxube ikhula ngokwanele ukuze igqoke ngemuva kwekhaluni (imizuzu engaba ngu-5-6).
- Thelela endishini (mhlawumbe insimbi engagqwali) bese upholile ngokushesha. Isifriji kuze kudingeke.
- Hlangisa i-oven ukuya ku-350 F. I-Butter ngezansi nasemaceleni epanethi yomswakama we-9-inch springform. Faka phansi phansi epanini ngesikhumba esiphezulu noma ephepheni. Butter leli phepha.
- Faka i-boiler kabili phezu kokushisa okuphakathi noma wenze ngokwakho ngokubeka isitsha phezu kwebhodlela lamanzi ngobumnene. Engeza ushokoledi nebhotela ebhodini. Pheka phezu kokushisa okuphansi, uvuselele njalo ngesipuni sokhuni noma i-spatula kuze kube yilapho ushokoledi nebhotela liyancibilika. Whisk kuze kube bushelelezi. Khipha ekushiseni bese ugobhozela emgodini omnyama.
- Esikhathini esiphakathi, hlanganisa ndawonye izikhupha zeqanda kanye nendebe ye-1/2 yoshukela kuze kube yilapho ilukhuni futhi iluhlaza okwesibhakabhaka. Gcoba inhlanganisela encibilikile encibilikile.
- Sebenzisa i-mixer noma isandla sokuma ukushaya abamhlophe beqanda ngesivinini esiphakathi kuze kube khona izintaba ezithambile eziqala ukwakha. Isipuni esisodwa ngesikhathi esisodwa, shaya ezitsheni ezimbili ezisele ushukela. Sebenzisa i-spatula yerabhabhu ukuze ufeze ngobumnene amaqanda amhlophe ashaywe engxenyeni ye-chocolat ezinxenyeni ezingu-3. Ungadluli ngaphezulu.
- Thela i-batter epanini le-springform elilungiselelwe. Bhaka kuze kube yilapho ikhekhe likhukhumezekile futhi i-toothpick efakwe phakathi nendawo iphuma ngemvuthuluka enomswakama enamaminithi angama- 30 . Kulungile uma ikhekhe lincane kancane. Dlulisa i-pan emgqeni wocingo bese upholile imizuzu engu-10.
- Ukusebenzisa ummese omncane obukhali, usike nxazonke zekhekhe ukuyikhulula. Khipha uhlangothi lwe-pan. Sula ikhekhe emgqeni wocingo. Gwema iphepha lesikhumba bese uphothula ikhekhe ngokuphelele. Gcoba epulasitiki naseziqandisini ubusuku bonke.
- Ukukhipha ikhekhe bese uletha ekamelweni lokushisa. Sika ekukhonzeni ubukhulu futhi ubeke amakhebula e-dessert. Yidla ama-ounces amabili (1/4 indebe) ye-crème anglaise eduze kwekhekhe ngakho kubonakala sengathi ukhona echibini lomsizi. Jabulela.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 594 |
| Inani lamafutha | 36 g |
| I-Fat egcwele | 20 g |
| I-Fat Unsaturated | 11 g |
| I-cholesterol | 279 mg |
| I-sodium | 155 mg |
| Ama-carbohydrate | 50 g |
| I-Fiber Dietary | 8 g |
| Amaphrotheni | 17 g |