Sinadaran

• Ƙananan pears guda 6 waɗanda har yanzu suna da tushe a makale.

  ---

  Ruwan farauta:

  700ml ruwa

  225 ml ruwan inabi

  115g mai girma sukari

  2 dukan albasa

  1 sandar kirfa

  2 LittlePod vanilla pods (tsaba kawai)

  ---

  Cikawar Amareti:

  125g amaretti biscuits, niƙa

  125 g almonds

  Cokali 4 na sukari

  4 teaspoons man shanu

  ---

  irin kek:

  450g fakitin filo irin kek, de-frosted a cikin firiji na dare

  225 ml narke man shanu marar gishiri

  ---

  Caramel Sauce:

  250 grams na kirim mai tsami (da kadan karin don bakin ciki miya)

  250g sukari

  150ml ruwa

  1 tbsp LittlePod na halitta vanilla manna

  1 tbsp Kofi na LittlePod

Hanyar

1. Kwasfa pears kuma yanke wani yanki na bakin ciki daga kasa don ƙirƙirar shimfidar wuri.
2. Hada kayan farauta, kawo zuwa tafasa kuma simmer na minti 10. Cire daga zafi kuma ƙara pears. Koma zuwa tafasa kuma sita don ƙarin minti 10.
3. Cire pears daga ruwa. Lokacin da suka yi sanyi gaba daya, sanya pears daga kasa. A markade almonds, sugar da man shanu don yin manna sosai, a haɗa su da biscuits kuma a cika pears, bushe duk wani ruwa mai yawa.

Don shirya irin kek:

1. Yi amfani da filo guda uku don kowane pear.
2. A goge kowane takarda da man shanu mai narkewa da kuma Layer tare. Sanya pear ɗaya a tsakiyar kowane filin faren irin kek. Ja kusurwoyi huɗu zuwa sama kuma ku matsa kusa da tushe, barin yawancin kara ya fallasa yadda zai yiwu.
3. Gasa pears har sai launin ruwan zinari. Yayin da pears ke yin burodi, shirya miya caramel.

Caramel Sauce:

1. Ki kawo ruwan da sugar a tafasa ki tafasa har sai yayi ruwan zinari.
2. Cire daga zafin rana kuma ƙara rabin kirim, ƙyale miya don haɗuwa zuwa nau'i mai laushi.
3. Ƙara sauran kirim, da vanilla manna da kuma cire kofi, da kuma komawa ga zafi. Bada miya don rage zuwa daidaiton da ake so.

 Gabatarwa:

1. Sanya kowane pear a tsakiyar faranti kuma zuba caramel sauce a kusa.
2. Ku bauta wa tare da ice-cream na zaɓin ku ko kirim mai daskarewa.

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