甜品日 @ 茉香奶凍﹐咖啡泡沫奶凍 &雜莓芭菲

茉香奶凍 (from: Vanlily)

Time Consume: 15min

材料:

Whipping Cream 100g, Milk 100g, Sugar 10g, Gelatin 4g, 

Jasmine Tea Leaf 2bag/ 4g

做法:

1. 魚膠用凍水浸軟 (備用)
2. 奶煮熱放茶葉/包﹐焗15min.
3. 隔去茶葉/包﹐加熱至出煙﹐
4. 放糖 + 軟魚膠攪至溶解
5. 加入忌廉﹐倒入杯中雪凍即可.

咖啡泡沫奶凍(from 日嘗甜品)

Time Consume: 2hr                                                                 

材料:

Vanilla Panna Cotta:

1. Whipping Cream ……..115g
2. Milk ……………….......65g
3. Sugar ………………….15g
4. Vanilla Essence ……….1/8tsp
5. Gelatin Leaf ……………2.5g

Baileys Cream Wine Cotta:

1. Whipping Cream ………115g
2. Baileys …………………45g
3. Milk …………………….26g
4. Sugar ……………………6g
5. Gelatin Leaf …………….2.5g

Coffee Bubbles:

1. Instant Coffee Powder ….4g
2. Sugar ……………………18g
3. Hot Water ………………180g
4. Gelatin Leaf …………….6.25g

做法:

Vanilla Panna Cotta:

1. 魚膠用凍水浸軟 (備用)
2. 奶煮熱+糖+魚膠拌勻至溶解
3. 忌廉+雲呢拿油+奶mixture拌勻
4. 倒入杯中雪凍(30min)

Baileys Cream Wine Cotta:

1. 魚膠用凍水浸軟 (備用)
2. 奶煮熱+糖+魚膠拌勻至溶解
3. 忌廉+Baileys +奶mixture拌勻
4. 倒入杯中第二層雪凍(30min)

Coffee Bubbles:

1. 魚膠用凍水浸軟 (備用)
2. 熱水+糖+魚膠+咖啡粉拌勻
3. 用打蛋器打至起泡
4. 備涼﹐再做面層

組合: 雲呢拿奶凍+ Baileys奶凍 + 咖啡 泡泡

雜莓芭菲 (from 日嘗甜品2)

Time Consume: 45min

材料:

Raspberry Cream:

Raspberry puree……………….50g

Whipping Cream………………70g

Meringue (Egg White 100g &Sugar 25g)

Raspberry Filling:

Raspberry Puree …………..….200g

Icing Sugar …………………….10g

Toppings (optional):

Whipping Cream ………….….150g

Moisture-resistant icing sugar….10g

Vanilla Oil ……………….…..1/8tsp

Fresh Berries

做法:

桑莓忌廉

1. 忌廉打起至七成﹐同紅莓汁拌勻
2. 製蛋白霜 – 蛋白打起至多泡分兩次加入糖
3. 混入桑莓混合物

桑莓餡

1. 桑莓汁和糖霜拌勻

組合: 桑莓忌廉 + 桑莓餡 + 桑莓忌廉 + 桑莓餡 + Toppings