Sastojci: 180ml slatke pavlake, 1 1/2 kasike putera, 300g bele cokolade, 1 kasika vanila ekstrakta, 1 kasicica belog ruma.
Priprema:
1) Belu cokoladu izlomiti na kocke.
2) U serpicu staviti slatku pavlaku i puter. Na niskoj temperaturi, konstantno mesajuci, otopiti puter i kad slatka pavlaka pocne da krcka skloniti sa sporeta.
3) Dodati cokoladu. Mesati dok se cokolada ne otopi i smesa postane glatka.
4) Umesati vanila ekstrakt i rum. Ostaviti da se ohladi.
5) Sipati u hermeticki zatvorenu kutiju i drzati u frizideru do nedelju dana.
Ingredients: 180ml heavy cream, 1 1/2 tablespoons of butter, 300g white chocolate, 1 tablespoon vanilla extract, 1 teaspoon of white rum.
Preparation:
1) Break white chocolate into pieces..
2) In saucepan, put heavy cream and butter. At low temperature, constantly stirring, melt the butter and when heavy cream starts to simmer, remove from stove.
3) Add the chocolate. Stir until chocolate is melted and mixture is smooth.
4) Stir in vanilla extract and rum. Allow to cool.
5) Pour into a hermetically sealed container and refrigerate up to one week.
Priprema:
1) Belu cokoladu izlomiti na kocke.
2) U serpicu staviti slatku pavlaku i puter. Na niskoj temperaturi, konstantno mesajuci, otopiti puter i kad slatka pavlaka pocne da krcka skloniti sa sporeta.
3) Dodati cokoladu. Mesati dok se cokolada ne otopi i smesa postane glatka.
4) Umesati vanila ekstrakt i rum. Ostaviti da se ohladi.
5) Sipati u hermeticki zatvorenu kutiju i drzati u frizideru do nedelju dana.
Ingredients: 180ml heavy cream, 1 1/2 tablespoons of butter, 300g white chocolate, 1 tablespoon vanilla extract, 1 teaspoon of white rum.
Preparation:
1) Break white chocolate into pieces..
2) In saucepan, put heavy cream and butter. At low temperature, constantly stirring, melt the butter and when heavy cream starts to simmer, remove from stove.
3) Add the chocolate. Stir until chocolate is melted and mixture is smooth.
4) Stir in vanilla extract and rum. Allow to cool.
5) Pour into a hermetically sealed container and refrigerate up to one week.
No comments:
Post a Comment