English version at the bottom!!
Včeraj sem slučajno naletela na en recept, čas priprave 30 minut sem kar spregledala, ker je to misija nemogoče!
Recept sem ponovno priredila po svoje, in tudi določene stvari mi niso bile najbolj jasne oz. všeč.
Okus rezin me spominja na Linolado in je res bomba!! Sladek in izredno kremasteee in po vrhu vsega brez peke!
Razmišljam, da za naslednjič uporabim samo eno vrsto čokolade in bo še manj dela in manj kompliciranja...
Potrebujemo:
Albert kekse zmeljemo.
Maslo stopimo.
Zmešamo skupaj.
Vzamemo pekač (pribl. 34 x 26 cm) in peki papir.
Maso položimo v pekač in si pomagamo z rokami ali žlico.
Postavimo v hladilnik, da se strdi.
Pripravimo 2 dcl mleka, puding in sladkor.
Sestavine zmešamo skupaj.
Vlijemo v preostali del mleka, ki je že zavrel. Ogenj zmanjšamo.
Ko je puding skuhan, ga ločimo na dva dela.
Pomagala sem si kar z zajemalko, zajela približno 3-krat.
V eno posodo dodamo belo čokolado, v drugo mlečno.
Zmešamo, da se čokolada stopi, pokrijemo z foljo in postavimo v hladilnik, da se ohladi.
Želatino namočimo v vodi. Ožamemo ter dve razpustimo v beli masi (vzela približno 3 žlice mase), dve v temni masi.
Primešamo k ostali masi.
Stepemo smetano. Razdelimo na dva dela.
Uporabimo mešalnik za lažje mešanje.
Z žlico naredimo mešane kupčke.
Postavimo v hladilnik, da se strdi, najboljše čez noč.
Prijetno sladkanje želim!
ENGLISH VERSION:
We will need:
Grind the biscuits.
Melt the butter.
Mix together.
Take a baking dish (approx. 34 x 26 cm) and baking paper.
Put the mix inside and help yourself with your hands or a spoon.
Place in a fridge.
Prepare 2 ounces of milk, pudding and sugar.
Mix the ingredients together.
Pour in the rest of the milk, which has been boiled. Put the heat on low.
When the pudding is cooked, separate it into two parts.
I helped myself with the scoop, approximately 2-fold.
In one container you add white chocolate in the other one dark.
Mix the chocolate to melt, cover with foil and place in the fridge to cool down.
Soak the gelatine in water. Disolve two leaves in white puding and the other two in dark puding.
Mix in with the reast of the filling.
Whipp the cream. Divide the cream into two parts.
Use the mixer for better mixing.
With a spoon, make a mixed piles.
Place in the fridge over night so the cake can harden.
Včeraj sem slučajno naletela na en recept, čas priprave 30 minut sem kar spregledala, ker je to misija nemogoče!
Recept sem ponovno priredila po svoje, in tudi določene stvari mi niso bile najbolj jasne oz. všeč.
Okus rezin me spominja na Linolado in je res bomba!! Sladek in izredno kremasteee in po vrhu vsega brez peke!
Razmišljam, da za naslednjič uporabim samo eno vrsto čokolade in bo še manj dela in manj kompliciranja...
Potrebujemo:
- 250 g albert keksov
- 200 g rame
- 1 l mleka
- 3 vanilijeve pudinge
- 300 g čokolade (mlečne oz. okus po želji)
- 100 g bele čokolade
- 10 žlic rjavega sladkorja
- 500 ml sladke smetane
- 4 lističe želatine
Albert kekse zmeljemo.
Maslo stopimo.
Zmešamo skupaj.
Vzamemo pekač (pribl. 34 x 26 cm) in peki papir.
Maso položimo v pekač in si pomagamo z rokami ali žlico.
Postavimo v hladilnik, da se strdi.
Pripravimo 2 dcl mleka, puding in sladkor.
Sestavine zmešamo skupaj.
Vlijemo v preostali del mleka, ki je že zavrel. Ogenj zmanjšamo.
Ko je puding skuhan, ga ločimo na dva dela.
Pomagala sem si kar z zajemalko, zajela približno 3-krat.
V eno posodo dodamo belo čokolado, v drugo mlečno.
Zmešamo, da se čokolada stopi, pokrijemo z foljo in postavimo v hladilnik, da se ohladi.
Želatino namočimo v vodi. Ožamemo ter dve razpustimo v beli masi (vzela približno 3 žlice mase), dve v temni masi.
Primešamo k ostali masi.
Stepemo smetano. Razdelimo na dva dela.
Uporabimo mešalnik za lažje mešanje.
Z žlico naredimo mešane kupčke.
Postavimo v hladilnik, da se strdi, najboljše čez noč.
Prijetno sladkanje želim!
ENGLISH VERSION:
We will need:
- 250 g of Albert biscuits
- 200 g margarine for baking
- 1 liter milk
- 3 vanilla puddings
- 300 g of chocolate (milk or other taste if desired)
- 100 g of white chocolate
- 10 tablespoons of brown sugar
- 500 ml cream
- 4 leaves of gelatine
Grind the biscuits.
Melt the butter.
Mix together.
Take a baking dish (approx. 34 x 26 cm) and baking paper.
Put the mix inside and help yourself with your hands or a spoon.
Place in a fridge.
Prepare 2 ounces of milk, pudding and sugar.
Mix the ingredients together.
Pour in the rest of the milk, which has been boiled. Put the heat on low.
When the pudding is cooked, separate it into two parts.
I helped myself with the scoop, approximately 2-fold.
In one container you add white chocolate in the other one dark.
Mix the chocolate to melt, cover with foil and place in the fridge to cool down.
Soak the gelatine in water. Disolve two leaves in white puding and the other two in dark puding.
Mix in with the reast of the filling.
Whipp the cream. Divide the cream into two parts.
Use the mixer for better mixing.
With a spoon, make a mixed piles.
Place in the fridge over night so the cake can harden.
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