- persimmon - 500 grams
- Whipped Lee - 300 Grams
- Qab Zib - 150 Grams
- gelatin - 10 grams
- Dawb wine - 50 milliliters (rau syrup)
- Zib mu - 50 Grams (rau syrup)
- Txiv qaub - 1 daim
- Saffron hauv av - 0.5 teaspoons (rau syrup)
Npaj cov gelatin. So cov kabmob, lim kua. Ncuav rau hauv jelly yaj kua txiv qaub kua txiv thiab 2 tablespoons dej, ntxiv qab zib. Maj mam do whipped cream thiab txiv hmab txiv ntoo loj. Ncuav qhov sib tov ua rau lub pwm (tsis txhob saib phem hauv daim ntawv ntawm lub plawv) thiab muab tso rau hauv lub tub yees kom ntev li 4 teev. Yog tias koj tsis tau nws, koj tuaj yeem tsij nws mus rau hauv cov av kom txog thaum nws thickens. So cov kabmob, lim kua. Ncuav rau hauv jelly yaj kua txiv qaub kua txiv thiab 2 tablespoons dej, ntxiv qab zib. Maj mam txhuam nplaum thiab txiv hmab txiv ntoo hnoos taum Peel lub nplaum tawm ntawm cov pwm thiab nchuav hauv qab zib. On to top decorate nrog pieces ntawm persimmons thiab strawberries los yog lwm yam txiv hmab txiv ntoo ntawm liab xim. Bon appetit ..
Cov Nyiaj: 2