Jelly kwi-apricots

1. Okokuqala, sihlamba iipricot ezomileyo kakuhle, kwaye siwabeka ukubilisa malunga nemizuzu elishumi. 2. Izithako:

• I-cream - 400 milliliters
• Iibhilikiti ezomileyo - i-Grams ayi-500
• Ijusi le-Orange - 200 Milliliters
• I-Sugar - 50 Grams
• I-Gelatin - igrama ezingama-20

Imiyalelo

1. Okokuqala, sihlamba iipricot ezomileyo kakuhle, kwaye siwabeka ukubilisa malunga nemizuzu elishumi. 2. Xa ama-aprithiki omisiwe aphekwe, thumela kwi-blender uze uyigaya. Xa ugaya, yongeza ijusi ye-orange (100 ml) kumabhiliki omisiwe. 3. Ngoku kufuneka uchithe i-gelatin kwisisi esele ye-orange (ijusi kufuneka ibanda). 4. Ngomlilo onzima kakhulu ufudumeza ucofa ngeeshukela, ushukela kufuneka uchithe kakuhle. 5. Ngoku ngo-ukhilimu ofudumeleyo songeza i-apricot puree kunye ne-gelatin ecocekileyo, yonke ixutywe kakuhle. Ukuze i-jelly ikhutshwe, yifake ebusweni ngendlela esiyidingayo. 6. Ukususela kwifom esiyifumayo i-dessert xa iyancipha. Oku kuya kuba lula xa sifaka ifom yejelly kumanzi ashushu kumasekhondi ambalwa. Emva koko phendulela isitya ngobumnene phezu kwetafile. Unokuyihobisa i-dessert kunye ne-tsholeti egayiweyo, ukhilimu ogqityiweyo okanye isiqhamo. Isitya sikulungele.

IiNkonzo: 10