Cook Time | 300 minutes |
Servings |
Ingredients
- 100 gram Dark chocolate
- 1 tablespoon Cottage cheese
- 25 ml Cream
- 4 pieces Apricot
- 3 teaspoon Powdered sugar
- 1 bunch Funchoza
- 100 gram Vegetable oil
- 3 pieces Chicken eggs
Ingredients
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Instructions
- To begin with, choose the largest eggs, with a strong shell and boil them until ready, cool. Take a thick and necessarily smooth film, cut into 4 parts and carefully smear the middle with oil. You need to wipe the eggs dry and very liberally lubricate them with vegetable oil. Then put them on film and do not tightly wrap.
- Then very carefully unfold the ends and shake out the egg and only then remove the film from the chocolate. IT is very IMPORTANT-you need to dip the eggs no higher than the middle, otherwise the narrowing will not allow you to take out the billet. I have so and broke a with 2 billets. So I got only 4 instead of 6 pieces in two times.
- To serve them, we'll be in the nest of straw that cook funchoza. In a small container, pour the vegetable oil and heat it well. Then lower back funchoza for a few seconds. If everything is done correctly, it will begin to increase in volume before your eyes. If the oil is not enough, then turn it over with the other side or take it out, remove the finished part and put the raw part in the oil. Funchoza is the taste of a crisp, airy and breaks easily.
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