- tsvina dzakasvibira - 2 makapu (270 g)
- shuga - 3/4 Makapu (pamwe 2 maspuni)
- jisi mutsva mutsva - 2 Art. spoons
- bhodhoro rewaini inonzi chilled sparkling Prosecco - 1 Piece (750 ml)
- gelatin - 3 1/2 maaspuni
- mvura kubva pamaruva emuorivhi - 3/4 maaspuni (zvichida)
1. Isa raspberries, shuga makapu uye 1 tablespoon juisi yemamu mubhokisi. Nyorove funganisa zvose zvinoshandiswa pamwe chete. Bvumira kuti umire pane kutonhorera kwemahombekiti, zvichikurudzira nguva nenguva, kusvikira raspberries asiya juice, anenge 20-30 maminiti. 2. Dururirai makapu e champagne mumudziyo muduku. Dururira gelatin pamusoro uye rega mirai kwemaminitsi mashanu kusvikira gelatin ichikurira. Uyai 1 mukombe yemaspagne kusvika mumota, wedzerai mukombe wakasara uye 2 maspuniki ega shuga. Cook, inokurudzira, kusvikira shuga ikanyunguduka zvachose. Bvisa kubva pakupisa, wedzera gelatin musanganise uye sanganisa kusvikira wapera zvachose. Dururirai musanganiswa mumudziyo mukuru. Wedzera raspberries nejusi, musasa wakasara, mashizha 1 aripo emonamu uye mvura yearimani (kana yakashandiswa). Tsunga kusvikira shuga inopera. 3. Dururira raspberries zvakaenzana pakati pegirazi regirazi yewaini, uchishandisa kapu. Dururirai musanganiswa wes champagne uye gelatin zvakaenzana muwaini dzewaini, muchidira mukati rimwe nerimwe makapu. Kuchengeta jelly kusvikira wakagadzirira kwemaawa matatu. Jelly rinogona kugadzirirwa nguva isati yasvika kwemazuva maviri, yakafukidzirwa nechifukidzo uye ichichengetwa mufiriji.
Kushumira: 6