Okoshokholethi abaningi, kulokhu sizolungiselela i- yendabuko ushokoledi mousse ongakwenza ekhaya. I-dessert yaseFrance yasekuqaleni, esakazeke kakhulu, esingayithola ezindaweni eziningi.
Ku-mousse wendabuko ayikho i-gelatin esetshenziswayo noma yini efana naleyo, njengakwezinye izindlela zokupheka esingazibona ku-intanethi. Ngezithako ezimbalwa nje eziyisisekelo nokwenza i-meringue nabelungu bamaqanda, sizofinyelela ukuthungwa komoya nogwebu okudingekayo kule dessert.
Izithako:
- I-170 gr. ushokoledi omnyama.
- 55 gr. webhotela.
- Amaqanda angama-3.
- 75 gr. ushukela.
Ukulungiswa kwe-mousse chocolate:
Sibeka ancibilike ku-bain-marie ushokoledi eduze nebhotela. Sihlokoloza njalo futhi lapho sibona ukuthi ushokoledi ucishe wancibilika, sicisha umlilo. Siyaqhubeka nokugovuza ukuze iqede ukuncibilika ngokushisa okusele. Sigcina futhi sifudumele.
Sihlukanisa abamhlophe nezikhupha amaqanda. Sigcina izikhupha futhi kufanele senze i-meringue nabelungu.
Okokuqala, Sihlanganisa amaqanda amhlophe aze aqine beshaya ngezinduku. Ngamaqoqo amaningi, sifaka ushukela kwabamhlophe ngenkathi sishaya size sithole i-meringue ecwebezelayo.
Sidlulisa ushokoledi nebhotela esitsheni esikhulu. Sifaka izikhupha, kunye ngakunye, kushokholethi ofudumele ngenkathi sishaya ngezinduku. Lapho izikhupha zihlanganiswe kahle, sengeza i-meringue kancane kancane ngokwenza kancane ukunyakaza kwe-envolvent. Kubalulekile ukukwenza ngale ndlela ukugcina umoya ku-meringue, okuyiyona ezoba nesibopho sokuyinika ukuthungwa kwe-mousse.
Lapho konke sekuhlanganisiwe, sihlukanisa i-dessert ibe yizibuko ngazinye. Kupholise umusi woshokholethi ku- isiqandisi okungenani amahora ama-2 ngaphambi kokukhonza. Kumele idliwe ngosuku olufanayo esilulungiselela ngalo noma kusuka osukwini olulodwa kuya kolandelayo. Lapho uphethe iqanda eliluhlaza, ngeke lihlale isikhathi eside futhi kufanele uqaphele kakhulu.