Muaj ntau tus neeg tsawg leej uas tsis nyiam lub mis nyuj khov. Qhov saj ntawm lub mis nyuj khov yog paub rau txhua tus neeg txij li thaum yau, zoo li cas nws los pamper koj tus kheej nyob rau hnub kub lub caij sov thiab ib qho sov so hauv tsev. Ua noj nws tsis yog qhov nyuaj. Cov khoom noj qab zib ua vaj tse tuaj yeem yog cov khoom noj qab zib muag lossis siv ua cov dej qab zib.
Plombir txawv ntawm lwm hom mis nyuj khov hauv nws cov ntsiab lus ntawm cov mis nyuj muaj rog, ntawm qhov nruab nrab, nws muaj li ntawm 12 txog 20%. Thiab ntawm chav kawm, nrog nws cov muag heev thiab nplua nuj saj. Koj tuaj yeem so kom paub tseeb tias cov khoom xyaw ntawm koj daim npog khov dej yuav nyab xeeb thaum koj npaj koj tus kheej.
Ntxiv rau, cov txiaj ntsig ntawm ice cream tau ntev tau paub. Cov kev tshawb fawb pom tau tias kev noj mis nyuj khov txhawb pab kom poob phaus thiab ua rau cov pob txha tsis muaj zog, tiv thaiv cov pob zeb hauv lub raum thiab ua kom lub cev muaj zog hauv lub cev, thiab tseem ua rau cov rog rog ntau dhau (nws hlawv, tsis yog rov qab los), tswj ntshav siab thiab tseem txo tus mob khaub ncaws. Thiab cov qab zib saj ntawm lub mis nyuj khov ua kom cov khoom seratonin, muaj kev xyiv fab uas ua rau muaj kev xav zoo thiab muaj txiaj ntsig zoo.
Peb yuav xav tau:
- cream 33-35% - 300 g
- qab zib - 150 g
- yolk - 3 pcs.
- mis - 1/2 khob
- vanillin - mus saj
Npaj:
- Boil mis nyuj thiab txias, ntxiv yolks, piam thaj thiab me ntsis vanillin, sib tov kom huv si.
- Peb tso rau hauv dej da dej thiab nplawm tsis tu ncua. Nqa mus rau qhov sib xws ntawm cov kua mis.
-
Whisk lub cream kom txog thaum uas nkig peaks.
Duab - Sib tov ob qho tib si cov ntaub ntawv kom zoo.
- Muab tso rau hauv lub freezer rau 1 teev.
- Sai li cov mis nyuj khov nws tawv, nws npaj tau!
Koj tuaj yeem txaus siab rau qhov zoo saj ntawm hom qhob noom khov, koj tuaj yeem nphoo nws nrog chocolate lossis grated almonds. Los yog ncuav dua chocolate.
Lus ceeb toom: tsuas yog ceev faj nrog cov nplawm nplaum, yog tias koj yeej lawv, koj yuav tau txais butter.
