Ikhefu leMousse "Diabella": iresiphi, iimpawu zokupheka kunye nokuhlolwa

Kukho ezininzi iindidi ezidliwayo ezinomsoco kwihlabathi. Akukho mntu uya kukhanyela ezo zidlo, kuba ziba mnandi kwaye zicolile, kunye nobusi, kunye neziqhamo. Ikhekhe "I-Diabella" ihluke kancinci kwi-dessert eqhelekileyo kwiigwele kunye neezongezo zento ecebileyo.

Ngubani odale ikhekhe leDiabella?

EItali. Leli lizwe elikhanyayo linike abantu abaninzi abantu abaziwayo. Ziyi-virtuosos kwiindawo ezininzi: imoto nomculo, i-cinema nokupheka. Nantsi uLuca Montersino, umzekelo, umlumbi kwilizwe leetyuwa zaseNtaliyane. Izidalwa zakhe ezidumileyo zezolimo ziyaziwayo kulo lonke elaseYurophu. Zifana nokuba zizaliswe ilanga laseTaliyane elikhanyayo.

Into ehlukile yomsebenzi kaLuka Montersino kukuba akayilungiseleli nje i-dessert, kodwa iipesele ezinika impilo. Ingcali eyaziwayo yecilinary yazalwa ngo-1973 e-Piemonte, kwisixeko saseTurin. Ukususela ebuntwaneni, le nkwenkwe yayithanda ukupheka. Kwaye sele sele esemncinci, wayemkhulu kunabo abaninzi abaphekiweyo be-Italiya ngokwezakhono.

Xa uneminyaka engama-29, uLuca Montersino uba ngumlawuli we-Istituto Superiore Arti Culinarie Etoile. Olu dumiso lunikezelwa ngumcuphi oqeqeshiweyo umnqweno wakhe wokwenza i-dessert kungeyona nje into ekhethiweyo, kodwa iyanceda. I-confectionery-bakeryery yokuqala, evulelwe nguLuka Montersino, ibizwa ngokuba nguGolosi di salute, elineNtaliyane ithetha "iindawo zokuphila zempilo".

Ukuphatha impilo - ingcamango ekhethekileyo

Ikhekhe "Diabella", njengezo zonke izondlo, eziqulunqwe nguLuca Montersino, zilungiselelwe kuphela kwimveliso yendalo. Iidyulo ezininzi, ezenzelwe ngumbono ogqithisileyo wezolimo, ziyabantu abachasene ne-gluten okanye isifo seliliac. Ngelishwa, abaninzi abantu babhekana neengxaki ezinjalo.

Ikhekhe le-Diabella ayisebenzisi kwiidyulo ezingenamsoco, kodwa i-recipe yayo iqukethe izithako ezisebenzayo kuphela, ngaphandle kweyiphi na imveliso yamakhemikhali, eyenza le nto yokudla imnandi ibe yinto emnandi kwaye, ngokungathandabuzeki, ikhuselekile.

"Izidlo ezinonophelo zempilo" - isiqubulo somsebenzi we-world-famous master of desserts. Amaziko angaphantsi kweli gama avulekileyo kumazwe amaninzi aseYurophu, engabali iItali. Ngamanye amaxesha ukupheka kubonakala kunzima kakhulu, kodwa inkosi uLuke Montersino ikholelwa ukuba akukho nto ilula kunokwenza izinto eziphathekayo. Ucacisa ngolwimi oluqondakalayo nolungenako ukulungiselela indlela efanelekileyo yokutya, indlela yokudibanisa ngokufanelekileyo izinto kunye nokuzixuba. Iincwadi zeenkosi, ngelanga, ayikazange ziguqulelwe kwisiRashiya, kodwa ezininzi zezolimo zentlanzi zivele zithandwa ngokubanzi phakathi kwabesifazane abaqhelekileyo belizwe lethu.

Ikhefu le-Mousse "iDiabella" - uphathwe olunzima kwi-recipe elula

Ukuqala oko kuyimfuneko ukuqonda izithako eziphambili. "I-Diabella" yi-cake, iresiphi yayo eyenzelwe nguLuca Montersino. Emva kokukhulelwa ukulungiselela le dessert, umntu kufuneka aqonde ngokukhawuleza ukuba isiphumo sokugqibela siya kuxhomekeka kumgangatho weemveliso zokuqala, ngokunamathela ngokuthe ngqo kwi-recipe, kwintliziyo yenzalo. Ngoko, ikhekhe leDiabella likaLuka Montersino liqukethe izinto ezintathu:

• Bhisikidi yebhaleta;
• I-chocolate choche;
• Isikrimu saseBavaria ngecolebhe emhlophe kunye ne-hazelnuts.

Abanye abatsha baqala ukwesaba ngamagama abodwa. Ngokomzekelo, i-ganache lizwi elijwayelene kuphela neengcali zezobugcisa, kunye nomfazi oqhelekileyo usenokuthetha okuncinci. Kodwa kuvela yonke into ayisoyikanga. I-Ganache i-cream yetshokolethi kunye nekhilimu. Isetyenziselwa ukuzaliswa kweesekese kunye nokudala i-desserts e-sweet.

I-Bavaria lizwe elinesidlo esilula, kwaye ngoko ke i-cream yaseBavaria yetshokolethi namantongwane ayiyinto ekhethekileyo. Ewe, igama elithi "mousse" lithetha i-foam ehlanjululwe ngokukhawuleza yeekesekese-jam, amajikijolo, i-tshokoleta.

Ngoko akukho ntoyikekayo kwi-recipe yekhekhe le-mousse enegama elihle "iDiabella" ayikho. Unokwenza ngokukhuselekileyo ukulungiselela kwakhe.

I-biscuit yebhaleta evela eLuka Montersino

Njengoko sele kuthethwe ngaye, isiqinisekiso esiphezulu sempumelelo siyinyamezelo ngqo kwifomula. Ukuba kukho ama-gram angu-147 emveliso kwi-recipe, kungcono ukuwuthatha kulo buninzi. Kodwa ke, ndicinga ukuba, ekwakhiweni kwasekhaya ekhitshini, unako ukwenza lula ukuba wenze lula.

Ngoko, kwibhayisikiti yetshokolethi oyifunayo:

• 160 g yamhlophe abamhlophe. Ziyakulinganiswa kwiikali zekhishini, kwaye unokwazi ukujongwa malunga nale ndlela - kwelinye iqanda le-inkukhu eliqhelekileyo, malunga ne-30 g yeprotheni. Icandelo le-test yebhasiki liya kufuna malunga nama-5 emhlophe abamhlophe.
• 110 g yeengqayi zamaqanda. Ngokusekelwe kumgaqo wokuba i-22 gram ye-yolk iqulethwe kwiqanda elinye, i-yolk ye-5 iya kufuneka.
• 150 g iswekile. Ushukela ungcono ukuthatha amancinci, ngoko utshabalalisa ngokukhawuleza.
• 150 g yebhotela yangokwemvelo. Akukho margarine!
• 180 g yomgubo wengqolowa ebangeni eliphezulu kakhulu - kuhle, umhlophe, uvelisa ama-pastries amnandi.
• 60 g ye tshokoleti yangempela. Kubuhlungu kuphela, kunye nomxholo wecocoa ubuncinane ngama-55%, kwaye bhetele yonke i-70%. Ishokolethi yamatye kule recipe ayifanelekanga.
• 30 g yeoli yemifino - ihlale ikhona ngaphandle kovumba, ihlambulukileyo, idayidorized, umgangatho.
• 20 g ye-cocoa powder, eyona yinyani, ayikho i-cocoa isiselo kubantwana.
• 10 g ye powder yokubhaka okanye i-soda rhoqo ukwenza ibhasikidi ngaphezulu.

Sithatha ioli kwifriji kwaye siyibeke i-little bit. Sivula i-oven ukuze sikwazi ukufudumala ukuya kuma-degrees angu-180-oku kukushisa okubalulekileyo ngokubhaka ibhasikidi. Amaqanda ama-5 enkukhu aphule aze ahlule ngokufanelekileyo iiprotheni kunye nezikhupha, ngaphandle kokuzixuba phakathi kwazo naziphi na izinto!

Sifaka isitya kwindawo yokuhlambela amanzi, apho sibeka i-chocolate kunye neoli yemifuno. Ukuqhaqhaqhaqhaqhayisa, nyibilikise ubunzima kwaye ushiye ukupholisa kancane ukuya kwiqondo lokushisa.

Ingxenye yeswekile ibethwa ngebhotela. I-Yolks ibetha kancane, ukwenzela ukuba baye bafana, baze bathululele kwi-foam ne-oil foam. Bese ukongeza umxube we-ts'ofile sele sele sele sele ubhihliweyo. Yonke into ixutywe kunye ne-spatula ukusuka ngaphantsi ukuya kwi-mass mass. I-Whisk abamhlophe beqanda kunye nesiqingatha sesibini sesiqhelo seshukela esele granulated kuze kubekho i-foam enamandla, eqinile.

Kwisitya esikhulu kufuneka uhlambe umgubo, i-cocoa kunye ne-baking powder. Le nkqubo elula iya kuzalisa umgubo ngomoya, kwaye inhlama iya kuba yinto emangalisayo kakhulu. Ukongezelela, ngoko-ke izibilini ezingadingekile zisuswe kumgubo kunye necocoa. Ngoku, ngobumnene, ungabikho ukubetha, kodwa uvuselela nje, udibanise umxube womgubo kunye nenqwaba yetshokolethi kunye ne-foam yeeprotheni. Imfudu yokuxuba inhlama yebhayisike kufuneka iqiniseke, kodwa ingabi ngxaki - ubunzima kufuneka bhubheke, kodwa bangagungqi. Xa inhlama iyafana, ungayifakela kwifomu elungiselelwe ipapa iphepha.

Ikhefu lesiponji liyabhalwa kwihovini eliphambi kwexesha elingu-25-30 imizuzu. Ukulungela kwakhe kuhlolwe ngenduku encomekileyo yomthi. Ibhasiki ebhakayo kufuneka ikhutshwe ehovini kwaye ivunyelwe ukupholisa.

Ukupheka i-ganache ne- Bavaria ukhilimu?

Ikhefu le-mousse elimnandi "iDiabella", iresiphi engenasabekiyo, njengoko kubonakala ekuqalekeni, iqulethe izixhobo ezimbini ezingavamile - i-ganache ne-Bavaria i-chocolate cream nge-nut. Zilungiselelwe ngokulula.

Ukwenza i-ganache udinga ukuthatha i-90 g ye-tsholeta enobuhlungu kunye ne-330 g yeenqatha 30-35% i-ukhilimu. I-tshokoleta kufuneka iyancibilika, i-220 g yekhilimu ifudumele, kunye ne-110 grams - ukupholisa. Ishokoledi eshisayo echongayo, uthele ihafu yeskram efudumeleyo kwaye udibanise ukuze ufumane ubunzima obufanayo. Emva koko faka isiqingatha sesibini sekhilimu efudumele kwaye udibanise kwakhona. Pholisa ubukhulu kwaye uthele i-ukhilimu ebandayo apho, uphinde udibanise kakuhle kwaye ufake efrijini okungenani iiyure ezingama-4. Xa umxube ugobile, uxube kunye nomxube ngejubane eliphantsi - ngoko kuya kuba ngomoya.

Ikhekheji yaseBavaria yetshokolethi emhlophe kunye ne-hazelnut ilungiselelwe ngale ndlela:

• I-90 g ye-hazelnut igaya ibe ngumgubo kwaye ihlaziye isiraphu eneshukela eninzi ukuze wenze i-hazelnut paste.
• I-Gelatine ifakwe emanzini abandayo emva kwemiyalelo kwipakethe.
• Amaqanda amaqanda ama-5 kufuneka atshaywe ngama-gram angama-40 weeshukela eziqingqiwe kuze kube yilapho kuthotyelwa ubunzima obufanayo.
• I-300 ml yobisi ibilise kwaye, uvuselele, uthele umgca onqabileyo kwiqanda leqanda lezeshukela.
• Ebushushu obuphantsi, ukutshisa umxube kwiqondo lokushisa kwama-85 degrees (kufuneka uvuselele rhoqo).
• Ngomlinganiselo obushushu, yongeza i-tsholeta emhlophe, yaphuke ibe ngamaqhezu amancinci.
• Makhe umxube upholise phantsi.
• Emva koko kufuneka udibanise i-gelatin, uyibeke engxubeni efudumele kwaye udibanise kakuhle.
• Yongeza i-hazelnut kunye nokubetha.

Ungakuqokelela njani udidi lwezolimo?

Ikhekhe "iDiabella" ihamba ngale ndlela:

• Iibhasikidi zinqunywe kwiinqwelo ezimbini. Enye inxalenye kufuneka ifakwe kwifom ekhutshweyo, isibini isinqumle kwiibhubhu ezincinane.
• Ikhekheji yebhayisiki yabekwa i-cream kunye ne-confectionery bag (kufuneka uhambe kancane).
• Emva koko ufuna ukusabalalisa iibhasi zeeksikiti (shiya encinane ukuba uyihobise ikhekhe) phezulu, uthele zonke i-ganache, uze udibanise kunye neentlawulo ze-ukhilimu.
• Smooth ukhilimu ngefosholo, uhobise phezulu ngeibhasi zeeksikiti kunye namantongomane.
• Sisusa ikhekhe efrijini ebusuku.
• Kalokunje kufuneka uthabathe ifomu - ikhekhe ingakhonjiswa kwitheyibhile.

Le dessert ibheka kuqala. Kwaye iindwendwe zakho ziya kuthandwa. Bon appetit!