- Flour - 250 Grams
- ʻO kaʻaila - 180 Grams
- ʻO ka lepo lūlū - 100 Grams
- Yolks - 2 mau'āpana
- ʻOi - - Eʻono
- ʻO Mascarpone - 250 Grams
- Kaomi - 100 Milliliters
- ʻO ka meaʻulaʻula - 1.5 mau kīʻaha
- Ke kaomi - 1 aniani
- ʻEhā me nā papa -ʻewalu mau'āpana
E ho omaka me ke kŘkohu - me ka mea hui, e kńpulu i ka wai pń me ka pa. E hoʻouka iʻelua yolks, palaoa a me kahi kiko o ka paʻakai i ka hui. Inā makemakeʻoe, hiki iāʻoe ke hoʻohui i kahi pōkole iki. ʻO Whisk a hiki i ka waʻeleʻele a maʻemaʻe. Hoʻokomo mākou i ka palaoa i loko o kahi kiʻiʻoniʻoni - a ma loko o ka friji no 20 mau minuke. A laila'ōwiliʻia ka palaoa a kauʻia i loko o kahi'āpana. E kīʻaha no 30 mau minuke ma 180 degrees. I kēia manawa, kāluaʻia ka moa, kāpaeʻana i ka paukū - iaʻu, holoi mākou i ka'alapala, nā lau a me nā pulu. E lawe i ka hapalua o ka wai, e hoʻomoʻi i ka hapalua o ke kōpaʻa a meʻelua mau mea currant currant. E lawe mai i kahiʻeha a me ke kaula. E lilo i ka syrup syranto, ka mea e pono ai. E like me ka kuhikuhiʻana i nā kuhikuhi, e hoʻonā i nā papa ma ka gelatin. A laila e hoʻokomo a hoʻokomo i loko o ka kalo wela wela. Pono e hoʻopau loaʻia Gelatina. Hoʻohui i ka mascarpone pa'ū, kaʻaila a me kā ka syrup kalo me ka gelatin. Hoʻomālahalaha mākou i ka paila i ka hopena ma ka mīpalapala a kau i loko o ka friji no ka pō. I ka wā e paʻakikī ai, e kīpala i nā hua ma luna. I kakahiaka ke puka aku nei mākou i waho o ka pahu hauʻoli i kēia nani :) Pai maikaʻi!
Nā lawelawe: 7-8