ʻO nā apricots momona me nā mascarpone cream a me nā pralines almond

Aia nā pūnaewele i nā paʻi me nā mascarpone me nā kiʻi e kōkua i ka hoʻomākaukau ʻana i kahi ʻono maikaʻi. ʻOiai nā kūlohelohe no ka hana ʻana i ka mascarpone ʻaʻole i kaupalena ʻia i ka tiramisu Italia. ʻO Mascarpone kahi keke iʻa kulo i hiki ke hoʻohana ʻia no ka hana i nā pōkole no nā keke a me nā pastries, nā mousses a me kaʻaila. He leʻaleʻa a ʻono nā kīʻaha Mascarpone.

Nā mea waiwai

• 10 mau ʻōpeka (ma kahi o 500 g),
• 250 g mascarpone
• 200 g Heleni poloka,
• 100 g almonds kāwili ʻia a kāwele,
• 175 g o ka erythritol,
• 100 ml o ka wai
• ka ʻiʻo o kahi pā vanilla.

ʻO ka nui o nā mea no kēia loiloi haʻahaʻa-hoʻolālā e hoʻolālā ʻia no nā lawelawe 2-3.

Ma kahi o 15 mau minuke e hoʻomākaukau i nā mea kanu. Pono kēia e hoʻohui i nā minuke 15 e kuke i ka apricot compote a me ka pramine almond.

Kālā waiwai

ʻO ke kumukūʻai kaiʻaiʻai ʻaneʻane a hōʻike ʻia i kēlā me kēia 100 g o kahi huahana haʻahaʻa haʻahaʻa.

Ka papa ʻaina

Nā waiū wai me ka Praline Apricot

E holoi i nā apricots a wehe i nā hua. A laila ʻokiʻoki iā lāua i mau ʻāpana a hoʻokomo pū i ka 50 g o ka erythritol, pulima vanilla a me ka wai i loko o kahi pā liʻiliʻi. No ka hana houʻana, hoʻomoʻa i ka hua a kuke loa ma luna o ka wela wela no kahi 5 mau minuke.

E hoʻāʻo e hana i ka hoʻopihapiha i nā ʻala momona a hoʻohui i ka erythritol inā pono. A laila eʻoluʻolu loa.

E lawe i kahi panana ma kahi he 75 g o ka erythritol a me nā ʻalemona maʻamau. E hoʻomoʻi i nā ʻalemona ma o ka hoʻoulu ʻana iā lākou i nā manawa a hiki i ka aniani o ka erythritol a ʻoluʻolu hoʻi nā almond. E lilo paha ia ma kahi o 5-10 mau minuke. E ʻike i kahi mea ʻole e puhi ʻia.

Nā Almonds + Xucker = Pralines

E hoʻomākaukau i kahi papa o ka palaoa palaoa a kau ma luna o kēlā me nā pralines wela.

Mea nui: Mai haʻalele iā ia e hoʻomoʻi i ka pā, ʻoiai e pilakomi ikaika ana a lawe i waho o laila i pilikia nui.

Hoʻ maloʻo loa ke praline almond

Tip: inā ua hana ʻia kēia, a laila pono ʻoe e wela iā ia i lilo ai ka erythritol i wai hou, a laila hiki iā ʻoe ke maʻalahi iā ia ma ka ʻaoʻao kīʻaha 🙂

E ʻoluʻolu maikaʻi i nā nalo almond. A laila hiki iā ʻoe ke uhaʻi i ia mau ʻāpana a kāpae loa i ka pepa.

Ano kēia o ka huli ʻana o ke kolu o ka wae - mascarpone cream. Hoʻohui i nā mascarpone, i ka ʻenekena Helene a me 50 g o ka erythritol, pono ʻoe e kiʻi i kahi momona kūmaʻomaʻo, kūpono.

Manaʻo Kōlea: Pre-grind erythritol in a cinder kawine i loko o kahi pauka, no laila e hoʻomaʻemaʻe maikaʻi ʻia i ka cream.

ʻO nā mea waiwai a pau i ka ʻono

Noho wale nō e waiho i loko o nā papaha i kahi papa haʻahaʻa haʻahaʻa-kaʻa i loko o kahi aniani haʻahaʻa. ʻO ka mea mua, hoʻohui i ka apricot compote, mascarpone cream ma luna a me nā ʻāpana o ka homemade almond praline he topping.

ʻOno maikaʻi ka haʻahaʻa-haʻahaʻa

E hāʻawi i ka pralines i ke koena i ka hoʻokaʻa apricot a me ka mascarpone i loko o nā kīʻaha liʻiliʻi. No laila hiki i kāu mau malihini a me kāu ʻoe ke hoʻohui i nā puna waiʻi hou o ka praline i kāu ʻono. A ʻo ia, ma ka hopena, e noho like me crispy. ʻAno momona.

Tercarpone keke kaha

keena mascarpone, curd cheese, salmon fillet, green asparagus, sweet pepper (ʻulaʻula), pata, cream (thick), dill (greens), chervil (minced), chives (minced), gelatin, walnut oil, wai wai ka limona, ka puaa palua, ka kō, ka waina waina, ka lau moa, ka ʻōpala keʻokeʻo (ʻeleʻele), paʻakai

Royal keke Mousse na Federic Kassel (Frédéric Cassel)

ʻO ka keke Royal kahi mea hanohano maikaʻi mai ka chef kuʻi wahine kaulana, Frédéric Cassel. ʻAe ʻia ka poli hauʻeleʻele i ka mousse no ka gelatin akā paʻa kahi paʻa mau. ʻElua papaha nā almond dacuase, kahi ʻāpana maloʻo, nā wīwī Farani a ʻo Paillete Feuilletine a me ka waiū waiū, he aniani nā aniani. He maʻalahi nā mea a pau, akā pehea ke akamai! ʻO ka momona a me ka hanohano, ka pelu a me ka momona, nā ka meli i loko o kou waha i ka ʻeke kapu maoli.

Noi aku ʻo Citrus Kurd Sponge Kek me ka ʻaihue Mascarpone

Māi i ka popo pōpoki me ke ʻano citrus a me nā lei pear ʻokoʻa. Malū a pōkū keke a me ka pōkole ʻeke ma Limoncello syrup. Kaʻala ʻona a me nā momona kurd mai ke kala, lemon a me ka lime. Hoʻopili maikaʻi i kaʻaila o ka mascarpone a me kahi kokoleka keʻokeʻo. ʻO ka hoʻonani keke he mea hoihoi hoihoi i ka pears. ʻO ka uliuli uliuli me kahi kāwele ʻōmaʻomaʻo a me kahi pīpī gula wīwī e hāʻawi ana i ka mea huna a ka pōpō

Kālā Mousse Estelle

Ke lawe nei wau iā ʻoe i kaʻu pōkole Estelle mousse keke. Ua hui pū ʻo ia me nā ʻono he nui, mahalo nui ʻia i kēlā me kēia. ʻO ka hana koʻikoʻi ma ʻaneʻi e hoʻokani ʻia e ka blackberry, ʻo ka lua, akā ʻaʻohe pahu nui wale nō ka ʻona. No laila, ʻo ka mea i hopena i hope. ʻO ka bole kīwaha, mālamalama a me nā aniani e like me kahi ao o ka blanmange blackberry, ʻeleʻele blackberry me ka hoʻohui o ka ʻono, vanilla cream me ka sime keokeo. Hoʻokomo ʻia nā lula āpau i loko o kahi momona sousful momona a me ka ʻono me ka hoʻohui ʻana o ka ʻono Sausep, kahi i hoʻohui maikaʻi ʻia i ka haku ʻana o nā ʻono a hoʻohui i kahi moʻa hanohano.

Chocolate pasta me mascarpone kaʻaila a me kā Berry coolie

Manaʻo wau iā ʻoe e hana i ka pasta pīpī me nā mascarpone a me nā berry coolies. Ma muli o ka liʻiliʻi o ke koko, loaʻa i nā alama pasta lime kahi pākeke ʻono maikaʻi. ʻAno ʻōpiopio kamekil a me nā mea ʻono hoʻoluʻu ʻono ʻōwili i hui pū ʻia me ka chocolate. E kuʻi aʻe i kahi papa ʻono maikaʻi loa.

Lemoneti Pasta

ʻAʻole pono kahi ʻano pasta nui ʻo Lemon Kurdish. ʻO ka momona momona a me ka momona o ka lemona lemoni kahi kūpono piha me nā ʻalemona almond o kēia lau momona gourmet. Piʻi maloʻo, ulu i loko o kahi momona a me nā momona o nā ʻalemona a me ka lemon. He leʻaleʻa maikaʻi kēia!

Kāleka Mousse Kūleʻa

Ke hōʻike nei wau iā ʻoe i ka Cranberry ma ka pōkā Chocolate mousse. ʻO ke kumu o ka pōkō i kahi almond dacuase me ka koko. ʻO ka papalina hoʻonaninani a me ka wiwo ole, hoʻōla a me ka puna o ka cranberry compote e palulu ʻia me kahi calcar creamy mascarpone mousse, kahi i hui pū ʻia me ka mousse kahiʻaila mika me kahi leka lemon maʻamau. Ua uhi ʻia ka keke i nā aniani umauma ʻōmaʻomaʻo, e hoʻomanaʻo ana i ka ʻike kūloko a me ke kākoʻo ʻana i ka hōʻailona o 2017 - ka moa kīwī. Ka hoʻonaninani keʻokeʻo keʻokeʻo.

ʻO Baumkuchen me ka apricot mousse

Baumkuchen (Kelemānia ʻO Baumkuchen - ka lāʻau-pie) - kahi kalikina maoli Kalikimaka i Kelemānia. Ua like ka ʻāpana o Baumkuchen e like me kahi lāʻau i kālai ʻia me nā apo makahiki, kahi i loaʻa ai kona inoa. Hāʻawi ʻia kēia hopena e ka ʻenehana loea kūikawā - kāwī ʻia kahi kālai lāʻau lāʻau i loko o ka ʻōpū, browned, a laila hoʻihoʻi ʻia i loko o kahi ʻōpala a ʻāʻihi hou ʻia hoʻi, a pēlā pū kekahi mau manawa. (Maiā Wikipedia)

Hoʻohui hou ʻia kahi ʻano hou o Baumkuchen ma hope aku. Ua haʻi ka mōʻaukala i pili i kēia pōpō i ke aloha me King Frederick William IV a me kāna wahine. ʻO ka hopena, ua hāʻawi ʻia ʻo Baumkuchen i ka inoa o "keke aliʻi".

Aia kahi palaki o Baumkuchen ma Lithuania, ua kapa ʻia ʻo "shakotis". I Polū kahi e kāhea ʻia kahi pai i loko.

Kaulana Kawaihae (Mandarin Buch de Noel)

Ma ka pō o ka Makahiki Hou a me ka Kalikimaka, makemake wau e hana i kahi pōkā ma kekahi o ka lāʻau Kalikimaka o Buch de Noel. ʻO nā mea nui o ka keke, ua hoʻoholo wau e hana i nā tangerines a me kahi tiikini. Lawe wau i kekahi mau papa mai ka Palani Farani, hoʻohui wau i kekahi mea me aʻu. ʻO ia ka mea i loaʻa iaʻu. ʻO ka keke pīpī Cacao me kahi lau o ka praline, kokoleka a me nā keke waffle. Ka ʻono a me ka momona ʻono a me ka hoʻohuihui ʻili o ka tangerine jelly, a me ka kulala hoʻonaninani. Hoʻopili lākou kēia mau papa āpau i kahi mokulele ea me kahi kukui tangerine.

ʻAno ʻāpana pēpē

Hāʻawi wau iā ʻoe i kahi pōpō "ʻōpala Catalan". He hana ʻokoʻa ʻo Dessert me nā mea ʻono kūpono a me nā mea ʻono kūpono. Piʻi kākele ma luna me kahi papa manamana o ka kalima paʻakai. ʻO ka kikowaena o ka keke i hana ʻia mai nā huaʻa i ʻāpala ʻia i loko o ka aporo cider - ʻilika ka ʻōpala a hoʻopoina. Hoʻomaʻi maikaʻiʻia ka Catalan mousse me kahi ʻono maikaʻi o ke kōni a me ka lemon. ʻAno uila caramel ʻehu. ʻO Crispy shtreisel e like me ka hoʻohanohano, e hoʻohui i ka kuhi i ka keke a lawelawe ʻo ia i mea nui no ka ʻono.

Lōlā Mascarpone me kaʻaila

Ka nui paha o ka loli maʻamau ma ka pākuʻi mascarpone :) No laila e ʻōlelo, cream cream (no nā keke, nā kīʻī, nā muffins).

• Mascarpone - 400 g
• kaʻaila (mai i 30%) - 300-350 ml,
• pauna kala - 130-150 g,
• ʻaʻano vanilla - koho.

E hoʻomaopopo wau iā ʻoe: e pono i nā lako wai i ka wela (mai ka pahu hau), koe wale nō ke kō, ʻo ka ʻaole.

Hōʻalo i ka momona, hoʻohui i ka pauka i nā ʻāpana, a hiki i ka nani no 3-5 mau minuke (e makaʻala: KAUA hoʻopoina, a laila inā huli ka ʻili i loko o ka aila a hoʻomaka e hoʻopau.

E hoʻolapalapa ʻia ʻo Mascarpone i ka pīpī liʻiliʻi. Ma nā wahi (ʻaʻole koke!), E hoʻohui i kaʻaila whī i loko o ke kao (KAUA hoʻēnā ʻia) a hui pū me nā lula twisting (hiki iā ʻoe ke hoʻohana i ka whisk a i ʻole ka spatula). I ka wā mua, hiki paha i ka ʻakaʻī "ua hoʻopili ʻia" i loko o ka pīpī, akā, me ka hoʻopili ʻana i nā hui mua o nā puna waiila, ʻo ia ka palupalu a papala, a nui ka papaha a lilo.

Hoʻomaopopo i kaʻaila i nā mahele a hiki i ka papakū ka paila, a paʻa mau ka hana ʻana.

ʻAʻole wau e aʻo i ka hana me kahi mea kāwili, hiki i ka ʻaihue ke hoʻopau.

Lōlā Mascarpone no Tiramisu

I ka ʻoiaʻiʻo, ua hoʻohana ʻia kēia ʻano momona i nā ʻono he nui, ʻaʻole wale ma Tiramisu. Hiki ke hoʻohana ʻia kēia kuʻuna haʻahaʻa no ka kuke ʻana a me ka mālama pono iā ʻoe iho (e waiho wale i ka momona i loko o nā kīʻaha a hoʻonani pū ʻia me nā hua a i ʻole nā ​​huaʻaina), a me kahi ʻano hoʻoliala no nā keke keke a me ka pastries.

Eia kekahi, ʻokiʻoki ʻia nā yolks a me nā mea e like me kēia ʻano hana. A laila, palekana ka momona.

• Mascarpone - 250 g
• āpau - 3 pcs.,
• anaʻiila - 3 pcs.,
• ke kō (no nā yolks no nā protein, kau) - 80 g 100 g,
• wai ((no nā yolks no nā protein, kēlā) - 30 ml 25 ml.

ʻAe, inā ʻaʻole ʻoe e hoʻopulapula i nā hua maka, a laila ʻaʻole hiki iā ʻoe ke hoʻolapalapa i nā kōnō, akā e hoʻomake ʻoe i nā mea ʻaila me ka kō a me ka yolks me ka honi ma ʻelua mau kīʻaha ʻokoʻa (ʻaʻohe wai, ʻoiaʻiʻo). Hiki iā ʻoe ke hoʻohana i ka liʻiliʻi o ke kō (ʻo kona nui ma kēia hihia ʻaʻole koʻikoʻi).

E kau i ka ʻāpala me ka wai a me ke kō ma luna o ke ahi, kuke, hoʻoheheʻe, a hiki i ka hoʻopuka piha ʻana o ka kō.

Kuhi i nā yolks i ka wikiwiki a hiki i ke keʻokeʻo. E hoʻolei i ka pīkī hoʻolapalapa mai ka wela a ninini i loko o nā yolks i nā ʻāpana liʻiliʻi aʻo ka hoʻomau i ka whisk (3-5 mau minuke).

E hoʻomoʻi i ka mascarpone me ka kuʻekuʻe, e hoʻohui i ka ʻikala i loko o ka cream cream i nā ʻāpana, e hoʻomoʻi maikaʻi i kēlā me kēia manawa a lilo ka cream i homogeneous (me ka huapau ʻole).

E hoʻokomo i ka pahu kīnā me ka wai a me ke kō ma ke ahi. E hoʻomoʻa i ka palaoa, hoʻolapalapa no nā minuke he mau minuke, lawe mai i kahi momona (pono e hoʻolapalapa). Hoʻomaka i nā ʻōmale (a ʻoi aku hoʻi ma ka wela o ka lumi). Ma nā wahi, e hoʻohui i ka pākī i loko o lākou, me ka hoʻoki ʻole ʻana e hōʻoki ukiuki, hoʻomau no 5 mau minuke (e like me ka poʻe me ka yolks).

Hoʻopili maikaʻi ʻia ka palmole me ka spatula (!) I loko o ka cream o ka mascarpone a me nā yolks. A ke hopena, pono e nani nā mea paʻa. Ma hope o ke kū ʻana i ka pouaka, ua kī ʻo ke kumu no Tiramisu "hopu" a lilo i "kūpaʻa" a ʻo ka mānoanoa.

Lōlā Mascarpone me kaʻaila kulala

Kūpono no nā keke keke. Hiki iāʻoe ke hoʻonani i nā tartlets a me nā tartlets, nā kīʻaha a me nā kīʻaha me kaʻaila. ʻAe, ua like kēia aile me kēia kāmele mai ka mascarpone me ka ʻona, ʻo ka ʻokoʻa wale nō ke ʻano o ka punawai ʻano. Akā he kūpono loa ia. Ma ke ala, makemake wau i kēia mana ʻoi aku me ka cream :)

• Mascarpone - 250 g
• wai momona (27-30%) - 450-500 g,
• kaʻaila kōhi - 150-200 g a i ʻole.

E kāwili i ka wai momona (hoʻāʻo ʻia, ke ʻano ʻole o ka huehue a me nā "mea hānai") me ka honi a hiki i ka fluffy (ma kahi o 5 mau minuke). I ka mua me he ʻano lā e ʻ maloʻo ana ka aila, hoʻomau mau lā.

Hōʻuluʻi a i ʻole ka mascarpone me kahi mea kāwili maoli no 5-10 mau kekona, a laila hoʻohui i ka kirī paʻū i loko (i ka wai) (ʻaʻole ʻae ia) a kāwili mālie a hiki i kahi me ka moʻo a me ka hoʻoikaika ʻana me ka whisk.

Lōlā Mascarpone me ka waiū paʻū

Lā ʻia ʻo Mascarpone kaʻaila me ka waiū paʻahana i hiki iā ʻoe ke kuke ʻia ma ka papa kuʻuna ((me ka waiū i hoʻokaʻawale ʻia) a i ʻole me ka momona cream-brulee (me ka waiū i hoʻolako ʻia. I ka lua o nā hihia, no ka piquancy, hiki iā ʻoe ke hoʻohui i kahi mea kapu o ka brandy a i ʻole mea inu i kou momona (i kou momona). A ke mākaukau nei e maʻalahi e like me ka mea hiki - e hiki iā ʻoe ke hana me ia ʻole kā kāwīwī.

• Mascarpone - 400 g
• waiū paʻū - 250-300 g.

Me kahi pīpī (a i ʻole e kāwili ʻia no 10-15 kekona), kāwili i ka mascarpone iki liʻiliʻi, a laila e hoʻopuka i ka waiū condensed i nā mahele, ʻo kēlā me kēia manawa i hui pū ʻia me ka whisk.

Hiki paha hou iā ia e hoʻolōʻihi i ka pala, aʻo ia ka mea: ʻoi ka palupalu, momona, maʻalahi ia (ʻohi i ka nui o ka waiū i hoʻokaʻawale ʻia no ka mea momona).

Lōlā Mascarpone me ka siko

Mālama kēia ʻona i kona ʻano, loaʻa kahi momona kolo. Hāʻawi ka Chocolate i kahi paakua maikaʻi loa o ka momona, no laila, ma hope o ke kū nei i loko o ka friji, lilo ia i mea paʻakikī. Kūpono i nā keke e like me ka hoʻonaninani ʻana i nā kīʻaha kīʻaha, ʻo ka nui o ka paina pā.

• Mascarpone - 250 g
• kaʻaila (mai 30%) - 200 g,
• ʻeleʻeleʻeleʻele (maikaʻi loa 70%) - 100-150 g,
• huka aʻaʻaila - 70-100 g a i ʻole e hoʻāʻo.

E paila kīʻaha me ke kō a hiki i ka nani.

Hoʻokomo ʻia ʻo Mascarpone me ka pīpī, ma hope o ke komo ʻana o nā mahele i ke aila, kāwili ʻia me ka whisk.

E haki i ka chocolate a hoʻoheheʻe ʻia i loko o ka wai ʻauʻau a i ʻole ma loko o ka pahu mic. ʻEleo iki.

E ninini i ka wai i hoʻoinu ʻia i loko o nā māhele i loko o ka nui o ka ʻōmole a me ka mascarpone, e kāwili pū i kēlā me kēia manawa. E lawe mai i ka ʻono i kahi kūlike, e kūlike.

ʻO kekahi kiʻi honua ʻē aʻe mai mascarpone, kahi mea like me ka ganache. Hoʻopili maikaʻi loa, hiki ke lilo e lilo i ʻono kūlohelohe. Momona ka momona, momona, hui pū me nā hua a me nā hua. He mea kupaianaha ka paʻila berry me kēia cream, hoʻāʻo!

A inā e kau ʻoe i ka palaʻai i loko o ka pahu manuahi (hoʻomāhono ʻia i kēlā me kēia mau minuke 40), e loaʻa ana ʻoe i kahi kinikini momona mascarpone.

• Mascarpone - 300 g
• keʻokeʻo keʻokeʻo - 200 g,
• kaʻaila (mai 30%) - 180-200 ml,
• yolks - 2 pcs.

E haki i ka wai i loko o nā ʻāpana liʻiliʻi, e hoʻohui i kahi kinikini iki (mai loko o ka nui) a hoʻoheheʻe ʻia i loko o ka mea i loko o ka pahu wai a i loko o ka ʻauʻau wai. Kukulu a mālie, maloʻo.

E kāwili i nā yolks me ka mascarpone a hiki i ka pahee (inā makaʻu ʻoe i nā anolks raw, hoʻomoʻa iā lākou e like me ka ʻōlelo ʻana no ka ʻaila Tiramisu).

E ʻokiʻoki i ka waiila e koena, hoʻomoʻi mālie me ka spatula i loko o ka pākani o ka mascarpone a me nā ʻolika (ʻaʻole ia he kūlohelohe!), E hoʻomoʻi me kahi kuʻekuʻe a hiki i ka pae.

E ninini i ke kala i hoʻoheheʻe ʻia i loko o kaʻaila, e kāwili pono.

E hoʻomoʻa i ka kaʻa i hoʻopau i loko o ka friji (1-2 mau hola) a hoʻohana e like me ke kuhikuhi ʻia.