Degree of difficulty
Food category
甜品,Applicable theme
下午茶,main ingreadient
奶制品, 巧克力制品,Ravifruit 乐果纷冷冻混合水果泥(RAV0008)
1000g
糖
120g
玉米淀粉
15g
水
15g
01
Ravifruit 乐果纷 冷冻混合水果泥加糖煮开,玉米淀粉加水搅拌均匀,倒入煮开的果泥中,煮制冒小泡,冷却后待用。
苏打水
500g
糖粉
115g
糖
115g
Ravifruit 乐果纷急冻青柠果泥(RAV0013)
50g
白朗姆
30g
薄荷叶
15g
SOSA 索萨NH果胶
10g
鱼胶
5g
01
制作过程:将 Ravifruit 乐果纷 果泥、苏打水加热至40度,混合糖粉,糖和 SOSA 索萨 NH果胶,倒入果泥内搅拌均匀煮开,煮开后离火加入柠檬汁和鱼胶片,冷却至20度加入白朗姆和切碎薄荷叶。
糖
115g
蛋清
70g
水
30g
01
制作过程:水加糖加热,煮到121度,倒入微打发的蛋清内,中高速搅打,打至室温即可使用。
Ravifruit 乐果纷急冻荔枝果泥(RAV0015)
500g
Elle&Vire 爱乐薇淡奶油
240g
意大利蛋白
160g
鱼胶片
11g
01
制作过程:将 Ravifruit 乐果纷 急冻荔枝果泥隔夜解冻,取三分之一解冻后的果泥加热,并与泡好的鱼胶片混合均匀,加入剩下的三分之二的果泥搅拌均匀,拌入打发好的意大利蛋白和打法好的淡奶油即可。把慕斯混合物灌入小立方体硅胶模具,冷却以后脱模待用。
Ravifruit 乐果纷急冻青柠果泥(RAV0013)
500g
Elle&Vire 爱乐薇淡奶油
240g
意大利蛋白
160g
鱼胶片
11g
01
制作过程:荔枝果泥隔夜解冻,取三分之一解冻后的果泥加热,并与泡好的鱼胶片混合均匀,加入剩下的三分之二的果泥搅拌均匀,拌入打发好的意大利蛋白和打法好的淡奶油即可。把慕斯混合物灌入小立方体硅胶模具,冷却以后脱模待用。
糖
300g
DGF 迪吉福葡萄糖
300g
炼乳
200g
Valrhona 法芙娜白巧克力
300g
水
150g
吉利丁
20g
SEVAROME 香法露复配绿色着色剂粉
适量
01
制作过程:水、糖、葡萄糖加热煮开,小火煮一会,倒入炼乳、吉利丁和白巧克力中,搅拌均匀,加入食用色素调制您需要的颜色即可。
Chef Studio 厨艺工坊挞壳迷你方形(CHP4001)
6个
Dobla 多焙乐巧克力片
6片
01
将红果馅填入挞壳一半高度,上面加上一层莫吉托果冻与挞壳齐平,在挞壳上放一片巧克力片作为隔层。在慕斯立方体上淋上白色和绿色的淋面酱,然后将淋面后的白魔方/绿魔方轻轻放置在最上层,完成!
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