imwe
Inkoko
Ibikoresho: 1 kg ya Inkoko Fillet, 3 ppm Kurry, umunyu, urusenda, abazungu 2 amagi, 200 g amashanyarazi, 150 ml ya cream (20%), tbsp 2. Foromaje, 150 g ya foromaje yashonze, imyenda ya tungurusumu, dill, peteroli.
Guteka Igihe: iminota 40
Nigute guteka: Inkoko zugurumana zaciwemo ibice uko bishakiye, kuminjagira umunyu, pepper na curry. Sangira inkoko ku isafuriya ihamye hanyuma usuke uruvange rwa poroteyine yamagi, amagarusha, amavuta na curry. Ongeramo bike bya foromaje. Kangura kandi ukarabye kugeza igihe inyoni yiteguye. Kuri Sauce, yashonze sambo na turlic gusimbuka unyuze mu nyama. Ongeraho cream, dill na peteroli. Cream inkoko ikorera ku musego wa sosi ya foromaje!
2.
Chantilla clantilla hamwe na crust foromaje
Ibikoresho: 1 kg y'ibirayi, ml 100 y'amata, 70 g y'amavuta, 150 g ya foromaje ya metero 250 ya cream (20%) umunyu, urusenda.
Guteka Igihe: Isaha 1
Nigute Guteka: Kuvanga amata, amavuta, yashushanyije kuri foromaje kandi yatetse ibirayi. Hithutse ihinduka muburyo bwo guteka no gusuka amavuta avanze na foromaje. Ohereza mu ifumbire, ususurutsa dogere 200, iminota 15. Chantilla Yangiza hamwe nigitunguru kibisi cyaciwe neza nkisahani kuruhande mubiryo byose!
3.
Blanmange hamwe na Orange isosi
Ibikoresho: 750 ml ya cream (20%), 14 g gelatin, 100 g yisukari, 1 tsp. Isukari ya vanilla. Kuri sosi: 1 orange, 4 ppm Sahara.
Guteka Igihe: Iminota 30 + amasaha 2 yo gusuka
Nigute Guteka: Mububiko buvanze cream hamwe nisukari isanzwe na vanilla. Shira umuriro ufite intege nke hanyuma ushonge isukari. Kuramo umuriro hanyuma wongere gelatine, wahukanye mumazi akonje. Kurinda kuvanga no gusuka mububiko. Gupfukirana firime y'ibiryo hanyuma wohereze gukonje muri firigo byibuze amasaha abiri. Kuri sosi, a orange ya orange yaciwe amazi kandi ikazana kubira. Guta ibisenyuka kuri colander, hanyuma usubize amazi ya orange kuri skeleton, usuke umutobe mushya wa orange, ongeraho isukari hanyuma wongere ucyaha. Murakaza neza. Witegure Briteguye Gukorera munsi ya Orange Sausi, gukandagira Tangerine.