ingredients syrkovoy weight:
600 gr.
curd 8 tablespoons sugar 50g
. butter
3-4 tablespoons sour cream vanilla
Preparation:
Cottage cheese, sugar, vanilla and sour cream to grind in a blender or food processor on the main blade. The butter melted in a microwave oven and add syrkovoy weight. All mix thoroughly and place in cups (I took the little disposable 100g. Cups, they are sold in every store). From this amount would be about 8-10 curd cheese.
I had here such sticks, instead of them can also be used for ice cream sticks.
Stick sticks filled in syrkovoy weighing cups and put in the freezer overnight.
Ready frozen cheese is easy to release from the cups by putting them on a couple of seconds under hot water.
Glaze:
100-150gr. dark chocolate
4 - 6 tablespoons vegetable oil
chocolate broken into pieces and add oil. Put in a microwave oven or a water bath to completely dissolve the chocolate. Drizzle with half the chocolate snacks, put on a few minutes in the freezer and then zaglazirovat second half.
Glazed curd Pictures
ingredients syrkovoy weight:
600 gr.
curd 8 tablespoons sugar 50g
. butter
3-4 tablespoons sour cream vanilla
Preparation:
Cottage cheese, sugar, vanilla and sour cream to grind in a blender or food processor on the main blade. The butter melted in a microwave oven and add syrkovoy weight. All mix thoroughly and place in cups (I took the little disposable 100g. Cups, they are sold in every store). From this amount would be about 8-10 curd cheese.
I had here such sticks, instead of them can also be used for ice cream sticks.
Stick sticks filled in syrkovoy weighing cups and put in the freezer overnight.
Ready frozen cheese is easy to release from the cups by putting them on a couple of seconds under hot water.
Glaze:
100-150gr. dark chocolate
4 - 6 tablespoons vegetable oil
chocolate broken into pieces and add oil. Put in a microwave oven or a water bath to completely dissolve the chocolate. Drizzle with half the chocolate snacks, put on a few minutes in the freezer and then zaglazirovat second half.
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