The recipe is a savory casserole, and the jelly adds piquancy and crust to the beast..successful vitamins and calories😆
Ingredients: homemade syrah, eggs, sour cream 15-20%, vanilla zucru, Zest of 1 orange or lemon, zucru, semolina, topsoil (make the shape), Jelly: water, sea buckthorn juice, zucru, gelatin
Cooking method:
We prepare our casserole: we grind the cheese through a sieve, add it to a new egg, zukor, orange zest, vanilla zucchini, sour cream and pierce with a blender until smooth. Then we add semolina, mix it up and put it into a form smeared with butter. We bake at a temperature of 160 degrees 50-60 hvilin (in the fall in the oven).
Let’s prepare our jelly: we soak our gelatin in water, we pour sea buckthorn into a stewpan and add zukor and heat it up, so that the zukor opens up, but we don’t bring it to a boil. Then we add our swollen gelatin and mix it well, so that there is no breast.
Now I’m ready to take it and I don’t heat the casserole anymore and fill it with our jelly. Curve with grub and in the refrigerator until completely caught. It’s more tasty and scary. Try raja. ♥️