ʻO nā mea hana no ka CREAM
- 250 g kofe me ka waiū
- 100 g panna hou
- 50g kō
- 30 g o ka starch hou aku
- 10 cherries ʻawaʻawa i ka syrup
- 2 mau hua moa hua manu
Nā mea hoʻohui no ka pastry pōkole
- 250 g palaoa 00
- 100g bata pata
- 75 g kō kō
- 25 g kō kō
- 1 hua manu nui loa (75 g)
- lemon
- E kūʻai
Ka lōʻihi: 1h10
Lāla: Hapa hapalua
Hana: Nā māhele 8
NO KA KEMA
Hoʻomehana waiu me ka hapalua o ke ko. Hoʻokaʻawale, hoʻohui mākou i nā yolks me ke koena o ke kō a me ka cornstarch.
E uku ka waiu wela i loko o ka torli, hui maikaʻi, a laila e hoʻi i ka wela a kuke a hiki i ka mānoanoa o ka ʻaila. Wehe i ka wela a hoʻoneʻe i kahi pola. E uhi ʻia me ka ʻili plastik a hoʻomaha no 2 mau hola.
NO KA OKI CAKE
Kāohi I loko o ke kīʻaha ka palaoa, ke kō, ka pata, kahi liʻiliʻi lemon zest, kahi paʻakai paʻakai a, e hana ana me kou manamana lima, e hoʻohui i nā mea i loko o kahi hui one.
Hoʻohui ka hua a kāwili ʻia e loaʻa ai ka palaoa paʻa a homogeneous. E uhi ia i loko o ka ʻili plastik a waiho i loko o ka friji no 1 hola.
E hoʻokō 4 mm d'épaisseur et garnis de 8 oval moules à pasticciotto et mettez-les au congelateur pendant 30 minuke Keokeo keokeo).
{& Olt i pau.) hou i ke koena o ka palaoa; E hana i 8 ovals e lilo i poʻi.
Cocer nā mea a pau ma 160 ° C no kahi o 15 mau minuke. Wehe ʻia mai ka umu a hoʻomaloʻo.
e piʻi i luna ʻāpana ʻaila a hoʻohui i ka ʻaila anu i kēia manawa. E hoʻopiha i ka pasticciotti, hoʻopiha me nā cherries i ka syrup a me kahi liʻiliʻi o kā lākou syrup a lawelawe me ka poʻi pastry i kau ʻia ma ka ʻaoʻao.
Mea ʻai: Emanuele Frigerio, Kiʻi: Riccardo Lettieri, Kāhua: Beatrice Prada
