Mchere wa French wa blancmange ndi wofanana ndi wotchuka wotchedwa panna cotta, ngakhale mu blancmange yake yachiwonetsero yokonzedwa ndi amondi, osati mkaka wa ng'ombe, ngakhale kuti pali malamulo ena onse.
Komabe, aliyense amadziwa kuti mavitamini odzola ndiwo zakudya zambiri, choncho ife, amayi, sitiyenera kudandaula za chiwerengero chochepa kwambiri mutadya chidutswa china cha zokoma za ku France. Kodi blanmange ndi momwe mungakonzekere, tidzakambirana m'nkhaniyi.
Blancmange ndi Peaches
Timaganiza kuti kudziŵa bwino ndi mchere wotchuka kumayambira ndi dongosolo lake lokonzekera, lomwe limagwiritsa ntchito mkaka umodzi wa amondi. Kuzipeza mu nthawi yathu sizili zovuta, ndendende, komanso kukonzekera mchere wokha.
Zosakaniza:
- wowuma - 85 g;
- mkaka wa amondi - 1 l;
- shuga - 60 g;
- peach - zidutswa zitatu;
- timbewu - chokongoletsera.
Kukonzekera
Masiku akale, gelatin mu mchere sanali gelatin, koma wowonjezera, ndipo popeza mchere wathu ndi wamtengo wapatali, umene sungakhale, wamakono, timatsatira malangizo a makolo athu.
Mtedza umabzalidwa mu phala ndi mkaka pang'ono ndipo ukangowonjezera madzi otsalawo. Njira imeneyi idzatithandiza kupewa zosafuna zosayenera. Tikayika mkaka wosakaniza pamoto ndikuphika, kuyambitsa, kwa mphindi zisanu. Chotsani mbale kuchokera pamoto ndikusakaniza shuga mpaka mutasungunuka.
Pamapichesi atatu timadutsa chopukusira nyama kapena timagaya mu blender ndipo timawonjezera mkaka wa mkaka. Thirani osakaniza mu nkhungu ndikuchoka mufiriji kwa maola 2-3. Timatumikira blancmange ndi mapichesi, zokongoletsa ndi timbewu timbewu.
Curd Blancmange - Chinsinsi
Mwa kusinthasintha mchere wa ku France kumalingaliro anu, anthu anzathu akukhala ndi mitundu yosiyanasiyana ya chilengedwe chake pogwiritsa ntchito tchizi. Ndithudi, chophimba chotero cha kuphika blancmange chiyenera kulemekezedwa chifukwa cha kupezeka kwake ndi mtengo wotsika mtengo.
Zosakaniza:
- kanyumba kanyumba - 500 g;
- kirimu wowawasa - 150 g;
- shuga - 150 g;
- mkaka - 100ml;
- gelatine - 20 g.
Kukonzekera
Kanyumba ka kanyumba kabwino kawirikawiri kupyolera mu sieve, sakanizani kirimu wowawasa ndi shuga mpaka mphukira yotha. Gelatine imasiyidwa kuti imveke mkaka wofunda, ndipo itatha kusungunuka pa moto wawung'ono. Kenaka, ikadali yotentha, timayisakaniza mosakaniza mkaka, kutsanulira mchere mu nkhungu ndikuisiya mufiriji kwa maola atatu.
Zomaliza za blancmans zikhoza kukongoletsedwa ndi zipatso, kirimu, caramel kapena chokoleti, ndi kuti zikhale zosavuta kuzichotsa ku nkhungu, kuziviika kwa masekondi 7-10 m'madzi ofunda.
Blancmange yopangidwa ndi kirimu wowawasa ndi zipatso
Njira ina yodzigwiritsira ntchito ya blancmange imagwiritsira ntchito kirimu wowawasa monga maziko, ndipo tingatsimikizireni kuti mcherewu si wotsika kwa poyamba.
Zosakaniza:
- kirimu wowawasa - 250 g;
- mafuta - 75 g;
- dzira - chidutswa chimodzi;
- shuga - ½ chinthu;
- chisakanizo cha zipatso zazitentha (zamzitini) - 1 banki;
- gelatin - 1 tbsp. supuni.
Kukonzekera
Musanayambe kukonzekera blancmange, tsitsani gelatin ndi madzi kuti iphimbidwe, ndipo mupite kukabalalitsa.
Kutupa gelatin kumasungunuka mu madzi osamba ndikujambulidwa mu kirimu wowawasa. Kukhudza kotsiriza ndi chipatso, chirichonse, kulawa, ife timadaya ndi kuziika muzofunika. Dessert imathiridwa mu nkhungu ndipo imasiya kuchoka kwa maola atatu.
Zindikirani kuti zakudya zamtundu umenewu ndi zambiri kuposa zakumwa pamwambapa, choncho ngati mutasankha kuzigwiritsa ntchito panthawi ya zakudya, ndiye kuti kirimu wowawasa uyenera kukhala ndi kefir kapena mafuta obiriwira. Chilakolako chabwino!