6/11/2009

草莓奶酪 Strawberry Panna Cotta



材料:
A. 盤飾部分
草莓醬 (食譜請看這裡
草莓 洗淨,去蒂,切成小塊
Amaretti 杏仁餅乾

B. 草莓奶酪
450 克 草莓 洗淨,去蒂,切成小塊
1 ¾ 杯 酪乳 ( buttermilk)
6 大匙 細砂糖
2 ½ 小匙吉利丁粉 ( 或是 2 ½ 吉利丁片)
1/4 杯 全脂牛奶
1/4杯 鮮奶油

作法:
1.將草莓,酪乳,和細砂糖放入果汁機裡打成汁。用細的濾網將其過濾備用。渣渣可以丟掉。
2.吉利丁粉灑在牛奶裡,等5分鐘讓其融入。
3.加熱鮮奶油到幾乎煮滾,離火,將步驟2加入。攪拌均勻。
4. 將步驟3加入步驟1。攪拌均勻。倒入塑膠模子或是 ramekin 或是小杯子。放入冰箱冷藏,至少3小時。

如何脫模?不管是塑膠或是玻璃或是瓷器,只要準備一碗熱水(但至少要 86 F,因為吉利丁的融點是 86 F ),迅速將模具泡在熱水裡,然後用手指輕輕壓一壓靠近模具邊緣的地方,以形成空隙。然後倒扣在盤子上。

5. 可以依你自己喜歡的方式 擺盤 。以下是我試的幾種,你喜歡哪一種呢?






*酪乳如果還有剩下,可以拿來做橄欖油鬆餅

3 comments:

TK said...

wow... can I have one too?

tk said...

BTW, what is 吉利丁粉? and when we say 鮮奶油, it means weep cream or ...?

Jessica said...

hey, TK, good to see you here.
吉利丁粉 is gelatine powder, usually we can see it in a little box in the baking section in the supermarket. Most of the place carry a brand called Knox. In this recipe, you will need less than two little packs(envelopes) in one box.

whipping cream and heavy cream are the same,and I guess in Chinese, they all called 鮮奶油。

Thanks for the questions!! So i know what should I explain more when I am writing. Thanks!!!

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