紅桑慕斯Raspberry mousse


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一起跟著做! 鼓勵作者

夏天最好吃酸中帶甜的慕斯,而紅桑子乃最佳之選,正好冰箱裡什麼材料都有,成就三種不同口感,亮麗登場!
Can you imagine how perfect to have three different textures in one cup, in one teaspoon? Look also how presentable they are!

份量
4 人份
時間
45 分鐘
食材
消化餅digestive b.
5塊pcs
牛油butter
20克g
紅桑子醬rsp jam
120克g
忌廉cream
150克g
魚膠粉gelatine
1茶匙tsp
凍紅桑子frozen rsp
60克g
水water
200克g
蒟蒻粉konnyaku
1包pack
糖sugar
2湯匙tbs
  • 1
    搗碎消化餅,融化牛油; Smash digestive biscuits, melt butter.
  • 2
    牛油和餅碎均勻混合; Add butter into the fine crust and mix well.
  • 3
    分四份放在杯子裡面,壓平,置於冰箱; Evenly distribute into 4 cups and press firmly, put them in the fridge.
  • 4
    打發忌廉至硬,加入自制的紅桑子果醬和泡好的魚膠粉溶液; Whisk cream till hard, add in raspberry jam and gelatine that has already melted in hot water.
  • 5
    從冰箱裡面取出稍微硬的餅底,把紅桑子混合物倒進杯子裡面,置於冰箱; Take the cups out from fridge and fill in the cream mixture, bring back to fridge.
  • 6
    冰凍紅桑子加入糖和水煮至沸騰,加入蒟蒻粉,攪拌均勻; Boil frozen raspberry with sugar and water, add in konnyaku powder, stir well.
  • 7
    四個花模具裡分別倒進一湯匙紅桑子混合物,其餘的倒進慕斯杯; Make 4 jelly flowers with the mold (1tbs each), add the rest evenly into the 4 cups respectively.
  • 8
    置於冰箱至少30分鐘或至硬; Bring back to fridge again for at least 30mins or till hard enough.
  • 9
    把花模具裡面的果凍用牙籤挑出來至於杯中間,漂亮不? Transfer the flower jelly from the mold with help of toothpick to the middle of the mousse cups. Pretty sharp, no?
  • 10
    兒子馬上吃了一杯。 My son has already finished one.
  • 11
    你要哪一杯? Which one do you take?
小撇步

紅桑子醬是做馬卡龍餡用剩的。
The raspberry jam is the leftover after macarons production by Yvonne.

2017/07/19 發表 653 瀏覽
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