Ushokoledi oshisayo we-Strawberry

Uma kunezithako ezimbili ezijwayelekile ze Usuku lwe-Valentine zingoshokoledi kanye nama-strawberry. Ngalesi sikhathi i-intanethi igcwele amakhekhe abomvana abathandekayo noshokholethi abamnandi.

Ngokwami, uma bekufanele ngikhethe, kungaba mpikiswano enzima ukuyixazulula kusukela ku chocolate Ngiyazifela ngayo kodwa sitrobheli Zibukeka zicebile futhi zinamanzi amaningi kangangokuba zingenza ngizibuze.

Ngakho-ke kulo nyaka, ukuze ngingaziboni sengisesikhundleni, ngihlale nabo bobabili futhi ngixube okuhle kakhulu ebusika nasentwasahlobo. Le tshokolethi eshisayo eshisayo yenziwa ngesikhathi esithile, kunjalo ubushelelezi futhi bushelelezi kakhulu. Uma ufuna ukulungiselela isidlo esimnandi ungasiphaka sihambisane namanye amakhukhi noma Amakhekhe enziwe ekhaya.

Ushokoledi oshisayo we-Strawberry

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Ushokoledi wokuqala oshisayo we-sitrobheli, onephunga elimnene nelikhanyayo. Kulula kakhulu futhi kuyashesha ukukwenza. Isidlo esikhethekile sosuku lwezithandani.

• UMayra Fernandez Joglar

• Uhlobo lweresiphi: isiphuzo
• Amakholori: 250
• Izinkonzo: 2

• Isikhathi sokulungiselela: 5M
• Isikhathi Ukupheka: 7M
• Isikhathi esiphelele: 12M

Izithako

• 250 g ama-strawberry
• 60 g ushokoledi omhlophe
• 300g ubisi
• 30 g kashukela
• Iconsi eli-1 lokufaka umbala obomvana kokudla
• 15 g ukhilimu ohlutshiwe (ongakukhetha)
• imihlobiso kashukela (ongakukhetha)

Ukulungiselela

1. Geza, usule bese ususa amaqabunga kuma-strawberry. Kuklwebelwe i- Imizuzwana engama-30 ngejubane 5. Hlunga usebenzisa i-strain strainer emihle ukuze ususe imbewu. Gcina.

2. Fudumeza ubisi noshukela Imizuzu emi-6, 90º, isivinini 2. Ekupheleni kwesikhathi, engeza ushokoledi oqoshiwe bese usivumela sincibilike.

3. Uma usuncibilikile, engeza i-puree ye-sitrobheli nokufaka umbala kokudla, hlanganisela Imizuzwana engama-30 ngejubane 3.

4. Hlukanisa ushokoledi oshisayo ube yizinkomishi ezimbili ezinhle noma ama-mancerine. Hlobisa ukhilimu ophehliwe bese ufafaza imihlobiso kashukela. Khonza ngokushesha ngaphambi kokuthi kuphole.

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