- Pumpkin - 500 Gramu
- Hura yegorosi - 250 Gramu
- Cognac - 75 milliliters
- Shuga-jecha - 300 Gramu
- Ginger Ground - 1/2 Teaspoon
- Cream 30-33% - 140 Milliliters
- Butter - 125 Gramu
- Munyu - 1/2 Teaspoon
- Egg yolk - zvidimbu 6
- Pachinoni poda - 1/2 Teaspoon
- Citrus lemon grass - 1 teaspoon
Dzungu rinocheneswa mbeu uye peel, richisiya nyama chete. Cheka mudiki zvimedu uye gadzira kusvikira unyoro. Isu tinoita chidimbu: kusanganisa huti bhotela, furawa nemunyu. Gadzira iyo mujinga ne blender. Isu tinowedzera yolk, cognac (inogona kushandurwa ne rum) uye 100 ml yemvura yechando mumatombo edu. Mesim thick dough. Tinoiputira mufirimu yezvokudya - uye kwehafu yeawa mufiriji. Munguva iyi, pungu yako inofanira kunge yakagadzirwa. Ngachiumise pane kabati kana peputi peputi - mvura inofanira kunyura. Tinosvina punguke nekuwedzera kwekognac, shuga nemiti inonhuwira. Tinodonha zest lemon. Wedzera mazhenje, kamuki uye zest ku pumpkin puree. Isu tinoisanganisa kuhukama-huno huchava kuzadza kwedu. Zvino tarisa mufananidzo wacho kuti ujekeswe. Tinobvisa bundu rinobva mufiriji uye tinoiparidzira zvakafanana mune imwe kubika. Isu tinonamatira fodya neforogo ndokuiisa muchoto kwemaminitsi gumi nemashanu (pa200 degrees). Ipapo tinotora mukanyiwa, tichidururira pamusoro payo - uye mamwe maminitsi makumi matatu pa19 degrees. Serve chilled. Bon appetit! :)
Kushumira: 8-9