- Sugar - 250 g
- Ntụ ọka 300 g
- Chop - 2 tbsp. spoons
- 7 nsen (iche)
Na-ejuputa:
- 1.2 lita nke ude
- Sugar - 50 g
- 3 akpa creamer (ma ọ bụ 3 epupụta nke gelatin)
- Cherị utoojoo - 400 g
- Ihe ogwu - 250 ml Starch - 4 tbsp. spoons (na-enweghị a slide, mma-onu)
- 50-100 ml nke udara vodka (Kirschwasser)
- 50 grams nke grated chocolate
- 8-16 nnukwu cherị maka mma
Nkwadebe:
Yolks si 6 tbsp. l. mmiri na-agba na shuga ruo mgbe chacha acha (ruo mgbe edochachara sugar). Na-acha ọcha ndị ọcha na ihe oriri n'ime ụfụfụ siri ike.
Ntụ ọka, koko na-esi na sieve sie ike ma jiri nwayọọ banye n'ime uka ahụ.
Na-eri ihe na gburugburu, na-etinye ya na mpempe akwụkwọ ma ọ bụ akwụkwọ na-adịgide adịgide, ihe dị ka minit 35. na okpomọkụ nke 180-200 Celsius C.
Mgbe nke ahụ gasịrị, a ga-eme ka achicha ahụ dị mma, gbanwee ihu ala, nke mere na elu ahụ dị larịị, (a na-edozi achicha nke ọma ma ọ bụrụ na ọ ga-eme ya tupu oge eruo).
Bee osisi cortex tinyere akụkụ atọ.
Kpoo ude ma jiri shuga mechapu ya. Ọ bụrụ na achicha ahụ kwesịrị ịdị njikere n'ụbọchị nkwadebe, akwadoro ka ị ghara itinye ihe ọ bụla na ude. Ọ bụrụ na ị na-akwadebe achicha tupu ị gawa, gbakwunye onye na-ekpo ọkụ maka ude ma ọ bụ gelatin.
Obụpịa ihe ọṅụṅụ mmiri cherry na obere obere ihe ọṅụṅụ tinye nsị starch na-agbaze, ma na-akpali mgbe niile, weghachite ya na obụpde.
Wepu na efere ahụ, gbakwunye cherry uto, na nro.
Tinye ihe dị ka 20 ml nke Kirschwasser, bido ma kesaa ya na achicha ahụ, site n'elu tinye oyi akwa na udara.
Na-etinye achicha nke abụọ, jiri nwayọọ nwayọọ pịa ala, soak na mmiri cherry (adịghị azọpụta) na ọzọ a oyi akwa nke ude. N'elu n'elu tinye nke atọ achicha, sook na mmiri cherry. Jupụta na confectionery akpa na ude. Na-ekesa ihe fọdụrụ na ude ahụ na achicha elu na gburugburu gburugburu. Gwunye achicha n'elu ya na ibe chocolate, mee rosette n'elu ude (akwa), tinye cherị nime ha. Tupu ị na-eje ozi, achicha ahụ kwesịrị mma. Enyere ezigbo uto ma ọ bụrụ na a tụkwasị obere vodka na ude.