紅桑慕斯Raspberry mousse
描述
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
時間
食材
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5塊pcs
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20克g
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120克g
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150克g
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1茶匙tsp
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60克g
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200克g
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1包pack
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2湯匙tbs
步驟
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搗碎消化餅，融化牛油； Smash digestive biscuits, melt butter.
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牛油和餅碎均勻混合； Add butter into the fine crust and mix well.
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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.
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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.
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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.
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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.
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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.
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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.
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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?
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兒子馬上吃了一杯。 My son has already finished one.
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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.
