Chokoleti chakuda ndi lalanje panna cotta

Ndimakonda mtundu wakale wa panna cotta wa ku Italy. Chakudya chotsekemera choterechi ndi chophweka koma chokoma kwambiri chomwe chimayenera kupezeka mu cookbook iliyonse. Ndipo popeza nthawi zonse ndimakonda kuyesa maphikidwe atsopano, ndinatenga Chinsinsi cha kirimu ya panna cotta ndikusintha ndikulankhula pang'ono.

Chifukwa chake ichi bwino lalanje-vanilla panna machira. Zilibe kanthu kuti mukufunafuna mchere wina wachilendo kapena kena kake kochepera kuti mugone TV, izi-zabwinobwino zagalanje zimabweretsa chidutswa cha Itali kunyumba kwanu.

Ngati simukufuna kugwiritsa ntchito gelatin, ndiye kuti mutha kutenga agar-agar kapena wina womangiriza ndi gelling.

Msuzi wa Orange

• 200 ml yofinya kumene kapena yogula madzi a lalanje,
• Supuni zitatu zamatumbo a erythritis,
• mukupempha supuni ya 1/2 ya gamu chingamu.

Kuchuluka kwa zosakaniza pa Chinsinsi cha Carb chotsika ndi 2 servings. Kukonzekera kwa zosakaniza kumatenga pafupifupi mphindi 15. Nthawi yophika - wina mphindi 20. Mchere wotsekemera wapansi uyenera kutsitsidwa kwa pafupifupi maola atatu.

Zosakaniza

Gawo ndi gawo chokongoletsera ndi chithunzi

Dulani chokoleti mzidutswa.

Wiritsani zonona: Thirani zonona ndi chokoleti ndikuwonjezera zouma zothira zipatso.

Ikani magalasi mu poto wa keke (yanu ndi yamtundu uliwonse), pansi pa phirilo ndikutsanulira chokoleti mwa iwo. Ikani chikombole mufiriji kwa maola 1-2, kuti chigawo cha chokoleti chithe.

Thirani gelatin mumkaka (25 ml) ndi malo osamba madzi mpaka gelatin itasungunuka kwathunthu.

Bweretsani zonona, shuga ndi mkaka otsala kuti uwiritse pa moto wochepa.

Chotsani pamoto ndikutsanulira gelatin yosungunuka mu zonona.

Onjezerani chiphokoso. (Sindinapeze chinsinsi chake. Nditangotenga malalanje, ndinasenda, ndikadula supuni ya shuga, ndikuwonjezera madzi 100-150 ml ndikuwiritsa kwa mphindi 25.) Sakanizani zonse bwino.

Ozizira (ndinasefa kuti ulusi wamalanje usadutse).

Thirani pamwamba pa chokoleti wozizira.zizizira kwa maola 4 kapena kuchoka usiku.

Musanatumikire, kongoletsani ndi chokoleti cha grated, ndipo muthe.

Chinsinsi "Panna Cotta ndi Orange Jelly ndi Chokoleti":

Sungunulani chokoleticho mu madzi osamba, onjezerani 1 tbsp. spoonful zonona.
Thirani mu magalasi (gourds), chokani kuti kuzizira.

10 gr. gelatin (1 sachet) kuchepetsedwa mu 3 tbsp. l madzi ozizira.

Tenthetsani zonona musanabweretse chithupsa (pafupifupi madigiri 50-60), sungunulani 3 tbsp. l shuga.

Sakanizani gelatin, kirimu, shuga wa vanilla.
Tenthetsani pang'ono ndikutsanulira magalasi ndi wachiwiri.
Popeza ndimagwiritsa ntchito magalasi a cognac, ndinawatsanulira kudzera mu fanulo.
Kuzizira komanso firiji kwa ola limodzi ndi theka mpaka atakhazikika.

Sungunulani theka paketi ya gelatin mu 1 tbsp. l madzi.
Wonjezerani madzi a lalanje, onjezani shuga ngati kuli kofunikira (Ndikufunika 1 tbsp.), Phula la sinamoni pang'ono ndi gelatin yosungunuka.

Thirani mafuta a lalanje ndi wachitatu.

Firiji mpaka solidified mufiriji.
Zimatenga maola ena angapo. Koma kenako mutha kusangalala ndi mchere wotsekemera.

Nthawi ina ndikapanga chokoleti chokoleti pamwamba, chifukwa chimawumirira kuposa zigawo zina ndipo zimavuta kuyiyika supuni.

Lembetsani ku Cook mu gulu la VK ndikupeza maphikidwe atsopano khumi tsiku lililonse!

Lowani pagulu lathu ku Odnoklassniki ndikupeza maphikidwe atsopano tsiku lililonse!

Gawani Chinsinsi ndi anzanu:

Zokometsera mchere panna cotta ndi raspberries - gawo ndi sitepe

Tifunikira (kwa mautumiki 4):

• kirimu 33%-300 ml.
• mkaka 3.5% - 300 ml.
• shuga - 3 tbsp. supuni (75 gr)
• gelatin - 1 tbsp. supuni (10 gr)
• madzi ozizira 60 ml.
• vanila - 1 p

• rasipiberi - 150 gr
• mbewa - 2 - 3 nthambi
• shuga - 3 tbsp. supuni (75 gr)
• madzi - 1/4 chikho

1. Gelatin iyenera kumakhazikika m'madzi kuti azitupa. Nthawi yotupa imatha kusiyanasiyana. Ndikofunika kugwiritsa ntchito malangizo omwe ali phukusi. Chifukwa pali gelatin pompopompo, pali yokhazikika, yomwe nthawiyo ndi mphindi 40. Pali pepala. Nthawi yokwanira kwa iye ndi mphindi 15.

Chifukwa chake, werengani phukusalo mosamalitsa, ndikutsatira malangizowo. Ndipo ndibwino kuti muthe pepala, palibiretu mavuto.

2. Pamene gelatin yotupa, titenga kukonzekera kirimu wowiritsa. Kuti muchite izi, sakanizani mkaka ndi zonona. Nthawi yomweyo ndikufuna kutchera khutu lanu kuti kirimu uyenera kukhala wonenepa, 33%. Sitikulimbikitsidwanso kugwiritsa ntchito mkaka wokhala ndi mafuta pansipa 3.5%. Ili ndiye lamulo loyamba la mchere komanso weniweni ku Italy!

Ngati zonona ndi mkaka ndizochepera peresenti, ndiye kuti simungapambane pa panna cotta yeniyeni! Ma chef confectioners ambiri amakhulupirira.

Tsopano m'misika ina Panacotta amawadyera, koma amakhala ndi mawonekedwe osiyana ndi mawonekedwe osiyana ndi ena. Izi ndichifukwa adasunga pa zonona. Timadzichitira tokha, ndipo ife sitipulumutsa.

3. Timadula chidutswa cha vanila pakati ndi mpeni wakuthwa kwambiri, komanso bwino ndi tsamba. Mukapeza vanilla, onetsetsani kuti potoyo ndi yofewa komanso yonyowa pang'ono. Ngati potoyo ndi yowuma, ndiye kuti palibe phindu lililonse kuchokera kwa iyo, siyipereka fungo. Pukutsani mbewu pang'ono ndi kumbuyo kwa mpeni.

4. Onjezani nyemba zosankhwima ndi mbewu mumkaka wamkaka wokaka. Onjezani shuga pamenepo. Timayika chilichonse pakatentha pang'ono, ndipo nthawi zina timalimbikitsa, kubweretsa.

5. Msuzi utayamba kupaka, uyenera kuchotsedwa nthawi yomweyo pamoto. Kirimu simalimbikitsidwa kuwira.

6. Tulutsani zinyalala za vanila ndi kutaya. Ngati mukufuna kuchotsa njere, ndiye kuti musanaphike mafuta ophika ndi colander, kapena kakang'ono kakang'ono. Thirani kusakaniza. Chilichonse chikuyenera kuchitidwa mwachangu. Tiyenera kuwonjezera gelatin, ndipo imasungunuka pamtunda wa 85 madigiri. Chifukwa chake, simuyenera kuzengereza, chifukwa sikofunikanso kutentha nthawi yachiwiri.

7. Onjezani gelatin ndikuyambitsa mpaka isungunuke kwathunthu.

8. Lolani zonona kuti zizizirala pang'ono, kenako zitsanulireni zisamachitike pachakudya. Mitundu ya panocoty ingagwiritsidwe ntchito mosiyana. Muyenera kuganizira momwe mungatumizire mchere. Ndipo pali njira ziwiri zogonjera. Kapena mchere wokonzeka ndi wozizira wofalikidwa pambale. Kapena adatumiza mwachindunji momwe adakonzekereratu. Pali mitundu yapadera yotumizira zakudya, kapena mutha kuipanga mugalasi wamba yowonekera.

Ngati mukufuna kuchikongoletsa, pa mbale ina, ndiye gwiritsani ntchito nkhungu ina iliyonse yabwino. Silicone imakhalanso bwino. Zitha kupaka mafuta osakanizira amafuta. Kenako zidzakhala zosavuta kuzipeza. Koma ndikuvomereza, sindichita izi.

Dessert ikakonzeka, ndiye ikani mawonekedwe kwa masekondi angapo m'madzi otentha, kenako ndikuphimba ndi mbale ndikuyitembenuza.

9. Musanatsanulire osakaniza mu nkhungu, ziyikeni pa thireyi. Izi ndizofunikira kuti mukazinyamula mufiriji, makoma a mawonekedwe amasiyidwa popanda chofunda. Izi zikuchitika mwina musadzatembenuza panacotta. Maonekedwe okongola nawonso amafunikira.

Pamene kusakaniza kwazirala, muyenera kuyikapo mafutawo mufiriji mpaka kukhazikika kwathunthu. Izi nthawi zambiri zimatenga maola 4-5. Ndinyamuka usiku. Amati m'mawa mumatha kudya maswiti. Chifukwa chake, ndimakonzera chakudya cham'mawa. Pofuna kuti musaganizire za mapaundi owonjezera mukamadya chakudya chotsekemera chotere.

10. Koma m'mawa muyenera kuphika nawonso mabulosi. Imakonzekeranso mwachangu kwambiri.

11. Sambani zipatso. Ikani zipatso zina zikuluzikulu. Ikani zipatso zotsalazo mu sosepani, onjezani shuga ndi madzi. Bweretsani kwa chithupsa pa kutentha kwapakatikati ndi kuphika kwa mphindi zitatu. Ndiye kuchotsa kuchokera kutentha ndi ozizira.

12. Pakani zipatso mwa sume yabwino.

13. Mumapeza msuzi wa rasipiberi.

14. Chotsani panacotta yozizira bwino mufiriji. Thirani msuzi wa rasipiberi pamwamba pake.

15. Kukongoletsa ndi zipatso zonse ndi masamba a mbewa pamwamba. Mutha kuyikanso mufiriji ina kwa mphindi 20-30.

16. Tumikirani Patebulo muulemerero wake wonse, ndipo idyani mokondweretsa ndi chisangalalo chachikulu!

Koma mwanjira ina sizigwira ntchito. Kukoma kwa Panacotta kumangokhala kwaumulungu, kapangidwe kake ndi kowoneka bwino. Molumikizana ndi rasipiberi watsopano - adawonjeza cholembapo chabwino kwambiri cha dzinja lotentha! Pazakudya zoterezi zitha kunenedwa m'mawu atatu - "Chabwino, ndizokoma kwambiri!"

Ndemanga ndi ndemanga

Ogasiti 29, 2014 Zinulya #

Ogasiti 29, 2014 leontina-2014 # (wolemba Chinsinsi)

Ogasiti 27, 2014 Irunya # (oyang'anira)

Ogasiti 27, 2014 leontina-2014 # (wolemba Chinsinsi)

Ogasiti 27, 2014 FoodStation1 #

Ogasiti 27, 2014 leontina-2014 # (wolemba Chinsinsi)

Ogasiti 26, 2014 Nata-987 #

Ogasiti 27, 2014 leontina-2014 # (wolemba Chinsinsi)

Ogasiti 26, 2014 Irushenka #

Ogasiti 26, 2014 leontina-2014 # (wolemba Chinsinsi)

Ogasiti 26, 2014 Surik #

Ogasiti 26, 2014 leontina-2014 # (wolemba Chinsinsi)

Ogasiti 26, 2014 elisa_betha #

Ogasiti 26, 2014 leontina-2014 # (wolemba Chinsinsi)

Ogasiti 26, 2014 elisa_betha #

Malangizo ofunikira opangira mchere

• Pali maphikidwe osiyanasiyana opanga panakota. Pali maphikidwe pomwe iye amangophika pa zonona yekha, osawonjezera mkaka. Ndimaphika ndi mkaka kuti usakhale wapamwamba kwambiri zopatsa mphamvu. Ngati mungaganize zophika pa kirimu pokhapokha, ndiye kuti m'malo mwa mkaka ndi zonona.
• Pali maphikidwe pomwe zonona zimawonjezeredwa mwachitsanzo 2 mbali, ndi mkaka gawo limodzi lokha. Zopatsa kalori pankhaniyi ndizochepetsedwa.
• Posachedwa, pa intaneti mutha kupeza maphikidwe momwe yogurt imagwiritsidwa ntchito m'malo mwa zonona, ndipo kirimu wowawasa amawonjezeredwa. Chifukwa chiyani? Ndimakonda kuyesera.
• kuchuluka kwa shuga kumasiyana. Sikuti timamukonda kwambiri, chifukwa chake ndidamuwonjezera kwambiri.
• akukhulupirira kuti pokonzekera panacotta, vanila yachilengedwe yokha poto ndiyoofunika. Koma ndikukhulupirira kuti ngati palibe, ndiye kuti izi siziyenera kuletsa aliyense kukonzekera. Ngati simunapeze nyemba za vanila, onjezerani vanila kapena shuga wa vanila. Mwina pankhaniyi sizitchedwa Panacotta, koma mcherewo umakhalabe wokoma. Ma pilaf ambiri amakhala ophika kuchokera ku nkhumba, ndipo palibe chomwe chimadyedwa popanda zosangalatsa zochepa ngati mwanawankhosa.
• ndipo pazonse, m'malo mwa vanila, mutha kulawa mchere mothandizidwa ndi peel ya mandimu kapena peppermint.
• gelatin tikulimbikitsidwa kutenga pepala. Amakhulupirira kuti ndizopanda zodetsa, zoyera koyera. Izi zimakuthandizani kuti mumve fungo labwino kwambiri la "vanilla" la vanilla.
• ndi gelatin ndikosatheka "overdo it", apo ayi, panakota imakhala "mphira". Koma ngati mumaphika, ndikudziwiratu kuti mudzayatsa mbale, ndiye kuti mutha kuwonjezera zochulukazo pang'ono. Kuti cawama sanafyumfyanya.
• aliyense wamvetsetsa kale za phula. Mwina timazipeza kuchokera ku mawonekedwe, kapena timatumikira.
• Mutha kusungitsa mchere mu firiji kwa masiku atatu. Ndipo ngati muimitsa (mwano, pamenepo), mutha kuisunga kwa mwezi umodzi.

Ndipo tsopano kanema kanthawi kochepa kuphika kwa Panacotta malinga ndi njira yosavuta yophikira.

Kuti musankhe zomwe muyenera kuphika, tiyeni tiwone mwachangu momwe mungapangire khofi wa pankhothi. Ndi bwino pakakhala kusankha.

Khofi wa Panacota ndi Sauce wa Chocolate

Tisintha kaphikidwe pofotokoza momwe mungasinthire.

Tifunikira (kwa mautumiki 4):

• kirimu 33% - 370 ml.
• mkaka 3.2% - 150 ml.
• shuga - 75 gr. (3 tbsp.spoons)
• khofi wamphamvu (espresso) - 80 ml.
• gelatin - 1 tbsp. supuni, kapena masamba atatu (tsamba)
• chokoleti chakuda - 100 gr.

• zilowerere gelatin, kuyala pepala limodzi nthawi. Kapena zilowerereni nthawi zonse gelatin malinga ndi malangizo
• panga khofi wolimba, lira
• ikani kirimu ndi shuga mumsafa pamoto ndi kubweretsa. Timawombera pomwepo.
• Sungunulani chokoleti posamba madzi
• onjezerani supuni zingapo za chokoleti kuti chokoletiwo azikhala chimodzimodzi ndi zonona
• onjezerani chokoleti chokoleti ku zonona
• kupukuta gelatin, kukhetsa madzi. Timasiya ufa wa gelatin ndi madzi
• onjezani gelatin ku gawo la kirimu ya chokoleti, sakanizani. Kumbukirani kuti simungathe kuchepa. Gelatin amasungunuka bwino pa kutentha 85 madigiri.
• pamene gelatin isungunuka, tsanulirani misa yochokera kumbuyo ndikusakaniza zomwe zilimo
• onjezani khofi wozizira kale
• thirani zomwe zili m'mitundu
• ikani mufiriji kwa maola 6-7, kapena kuposa usiku
• tumikirani, monga tafotokozera kale, mu njira imodzi.
• kongoletsani, monga zongoyerekezera

Mchereyu umapezeka ndi kukoma ndi kununkhira kwakwe. Ndi mawonekedwe opepuka kwambiri, velvety. Imaphika mwachangu ndipo imadyedwa mwachangu kwambiri.

Ndikukhulupirira kuti tsopano palibe amene angakhale ndi zovuta pakukonzekera phukusi labwino kwambiri la panna machira. Inunso mumawona momwe zinthu zonse zilili zosavuta komanso zotsika mtengo. Palibe chifukwa chonena kuti zanzeru zonse ndi zophweka! Zili choncho.

Ndikuthokoza kwambiri chifukwa cha ndemanga zamomwe munachita. Ndikufuna kuti aliyense aphunzire kupanga mchere wotsekemera chotere. Tikatero tonse tidzasangalala ndi kukoma kwake. Ndipo sizofunikira konse kupita ku Italiya ku Italiya, ku Piedmont, komwe adakumana ndi zokometsera zokoma kwambiri za nthawi yathu - panna machta!

Chinsinsi cha lalanje panna cotta.

Moona mtima, kwa nthawi yayitali ndinanyalanyaza mchere wokongola uyu ndipo ndinena chifukwa chake. Kuyambira ndili mwana, sindimakonda mafuta odzola. Koma panna cotta ndi yosiyana kotheratu. Tsopano ndikonzekereratu mwayi uliwonse. Inde, ndipo popanda iyo, inenso) Zisankho zabwino za mcherewu ndizosatha.

Zikuwoneka bwanji. Inde inde. Zikuwoneka kutali ngati mkaka wonenepa kuyambira ubwana wathu. Koma sichoncho! Chimawoneka ngati kirimu waku Bavaria ndi mousse. Chimafanana ndi pepala. Ndi bulanmange pang'ono. Imakhala ndi maubwenzi apabanja ndi soufflé ndi pudding. Koma lero ndimamukonda panna cotta.

Titalephera kulemba dzina la mchere wotchuka uyu wa ku Italy. Kufikira ku Panacotta - momwe ndimva, ndikulemba. Ayi, tiyeni tiwuluke padera, cutlets payokha: payokha "kirimu" (panna), padera "wophika" (machta).

Panna cotta - Zakudya zokomera Italy zomwe amakonda, komanso sabayon ndi tiramisu. Chabwino, titatha tiramisu. Chinsinsi ichi ndi chakale, chopanda ulemu, kunena kwake, imvi. M'masiku akale, sizinali zokonzekera kulikonse, monga ziliri tsopano, koma m'malo amodzi - tawuni ya Lange m'chigawo cha Piedmont. Zowona, mafupa a nsomba adagwiritsidwa ntchito m'malo mwa gelatin.

Komabe, gelatin siwofunikira kwambiri pano. Ngati simukufuna kuti mutenge china cha mphira chokhala ndi kukoma kosakhudzika kutuluka, kumbukirani: kirimu ikulamulira parade! Kukoma kokhazikika kwa zonona watsopano - izi ndizomwe ziyenera kukhala pambuyo pake. Payenera kukhala ndi gelatin yokwanira kuti panna cotta igwire mawonekedwe ake, ndipo osatinso, ndiku "kusungunuka mkamwa, osati m'manja."

Chinsinsi chapamwamba chimagwiritsa ntchito kirimu 33%. Koma ngati mukuda nkhawa ndi chiwerengerochi - zikhale choncho, tengani kirimu ndimafuta ochepa. Ngati muli ndi nkhawa kuti mwakonzeka kusiya kwathunthu panna cotta - Mulungu akudalitseni, tengani mkaka. Koma ... zonona ndizabwinoko!) Komanso, sikofunikira kudya panna cotta ndi kilogalamu. Chinsinsi chapamwamba sichikupereka mwayi wogwiritsa ntchito zipatso mu ndiwozo - kokha ngati msuzi kwa iwo. Komabe, bwanji, ngati atero m'malo odyera achi Italiya abwino kwambiri?

Ndiye tili ndi lalanje panna cotta.

Mosiyana ndi dzina la mbaleyo ("kirimu wowiritsa"), sitiphika zonona. Ndikokwanira kungowotentha kuti asungunule zosakaniza zonse:

- 300 ml kirimu wokhala ndi mafuta okwanira 33%,

- supuni zitatu za gelatin,

- msuzi wa malalanje 5,

- zipatso kapena zipatso zokongoletsera,

- bala la chokoleti chakuda.

Sungunulani gelatin mu supuni zingapo za madzi ofunda. Timaphika mandimu a lalanje ndi shuga mpaka madzi. Timayika zonona. Akawiritsa, kutsanulira mumadzi a malalanje ndikusakaniza bwino ndi whisk. Chotsani pamoto, kuwonjezera vanillin ndi gelatin, kusakaniza, kuthira mu nkhungu ndikuyika mufiriji - kupuma ndi kucha. Maola atatu kapena anayi - ndipo apa iye, mkazi wokongola, amabwera kwa ife holide.Tembenuzani, chotsani mawonekedwe, kongoletsani ndi zipatso ndi tchipisi cha chokoleti. Kapena kuthira msuzi uliwonse wokoma womwe mumakonda: chokoleti, caramel, pistachio, zipatso ndi mabulosi, kenako pa mindandanda yazosankha mazana.

Ngati mumatha kuphika panna cotta molondola, kunyada kwa zakudya zaku Italy, nthawi yomweyo yambani kudzinyadira. Chitirani okondedwa anu, abwenzi ndi anansi, dikirani kuyamikidwa. Afufuzidwa. Ndipo ndikunyadanso)