Sinadaran

• Abarba Carpaccio

  Ƙananan abarba guda biyu da suka nuna

  Zaki mai kyau da ruwan lemun tsami 2

  50 ml na rum na Malibu

  250g sukari sukari

  cokali 1 na barkonon ruwan hoda

  2 tsp LittlePod na halitta vanilla manna

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  Mangoro Mousse

  Mangoro 1 da ya nuna, an bare shi an yanka shi

  360g kirim mai tsami mai tsami biyu

  100g madara mai zaki da aka yi da madara

  2 tsp LittlePod na halitta vanilla manna

  25g sukari sukari

  Ruwan lemun tsami gram 15

  Ado (na zaɓi)

  Yanka-yanka masu siriri sabo da barkono ja

  Ƙaramin coriander / cilantro

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  Biscotti na Pecan na Cakulan Cherry

  180g gari na gari

  35g koko koko

  1g gishirin teku mai kyau

  3.5 g na soda bicarbonate

  250g sukari sukari

  Kwai ɗaya cikakke da gwaiduwa ɗaya (≈ 75g)

  240g farin kwai (kimanin fari 8)

  5g LittlePod Organic kofi tsantsa

  5g LittlePod tsantsar cakulan tsantsa

  40g man shanu mara gishiri, an narke

  85g rabin pecan, an gasa shi kaɗan

  125g cakulan duhu, yankakken

  85g busassun ceri mai tsami

  35g na sukari mai siffar lu'ulu'u ko sukari mai siffar lu'ulu'u don fesawa

Hanyar

Abarba Carpaccio - shirya awanni 24 a gaba

• A bare abarba a yanka a yanka sosai. A saka a firiji.
• A niƙa ruwan lemun tsami sosai ta amfani da ƙaramin jirgin ƙasa; a ajiye ruwan.
• A zafafa ruwa 450ml da sukari 250g har sai ya tafasa. A cire daga wuta.
• Sai a zuba ruwan lemun tsami da aka soya, ruwan lemun tsami, Malibu, barkonon ruwan hoda da LittlePod na halitta vanilla manna. A juya sosai.
• Sanyaya gaba ɗaya.
• A zuba yankakken abarba a cikin syrup. A rufe a bar shi ya huce a cikin firiji har dare ya yi.

Mango Mousse - a shirya awanni 2-3 kafin a ci

• A hada mangwaro, ruwan lemun tsami da sukari gram 12 har sai sun yi laushi; a daidaita zaki gwargwadon dandano.
• A juya kirim ɗin zuwa kololuwa masu laushi.
• Niƙa madarar da aka dafa da LittlePod na halitta vanilla manna.
• A hankali a naɗe cikin mangoron purée, a bar shi ya yi laushi idan ana so.
• A bar shi a firiji na tsawon awanni 2-3 har sai ya yi laushi.

Taro da Sabis

• Cire yanka abarba daga syrup ɗin, ajiye syrup ɗin don yin plating.
• Sanya cokali ɗaya na mousse a tsakiyar kowace yanki na abarba
• Naɗe yanki a kusa da mousse don ya zama ƙaramin yanki.
• A sa a kan faranti masu sanyi sannan a zuba ɗan ruwan lemun tsami a kan kowanne fakiti.
• A yi ado da barkono da ƙananan coriander (zaɓi ne).
• Ku yi hidima nan da nan tare da Chocolate Cherry Pecan Biscotti (duba ƙasa).

Biscotti - Gasa na Farko

• A kunna tanda zuwa 180°C / 350°F / Gas 4.
• Man shanu da kuma layi a cikin tiren Swiss Roll mai girman 25 × 40cm.
• A haɗa fulawa, koko, gishiri, bicarbonate na soda da sukari a cikin kwano ko mahaɗin da aka dafa.
• A cikin wani kwano daban, a yi wa ƙwai, gwaiduwa, farin ƙwai, LittlePod Organic kofi tsantsa, LittlePod tsantsar cakulan tsantsa da man shanu mai narkewa.
• Sai a zuba kayan da suka jike a cikin busassun kayan sannan a gauraya har sai sun hade sosai.
• Niƙa pecans, cakulan da ceri.
• Yada hadin a cikin kwano sannan a yayyafa da sukari gram 35.
• Gasa na tsawon minti 20-25 har sai ya yi laushi kuma ya yi laushi.
• Cire daga tanda kuma rage wuta zuwa 150°C / 300°F / Gas 2.
• Sanyaya kaɗan.

Yanki da Gasa na Biyu

• Sanya farantin da aka gasa a kan allo sannan a yanka shi siriri da wuka mai kauri.
• Shirya yanka a kan rafukan waya da aka sanya a kan tiren yin burodi.
• A gasa na minti 10, a juya yanka, sannan a gasa na tsawon minti 10, ko kuma har sai sun yi laushi kuma sun bushe gaba ɗaya.
• A sanyaya gaba ɗaya kafin a adana a cikin akwati mai hana iska shiga.

Jakadan LittlePod kuma Jagoran Chef na Burtaniya ne ya kirkiro wannan girke-girke. Peter Gorton.