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干香肠酸黄瓜曼彻格干酪冰淇淋
Difficulty Level
入口时，干香肠的咸香率先冲击味蕾，紧接着酸黄瓜的酸爽带来清新的味觉刺激，最后曼彻格干酪的奶香和坚果香在口中散开，多种味道相互交织，层次丰富且独特
Products Storage Conditions -18°C以下
Products Display Conditions -18°C以下
可制作20个冰淇淋球，单球50g/个
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Recipe Details
Recipe Steps
曼彻格干酪冰淇淋
50g/份
Ingredients
Making Process
01
将水加热至25°C时，加入奶粉
02
30°C时加入砂糖，葡萄糖粉和热用菊粉。（需预先留一小份糖用来混合稳定剂）
03
40°C时加入混有稳定剂的白砂糖
04
85°C时加入曼彻格干酪，均质后降温至4°C。在4°C环境下老化12小时
01
酸黄瓜，切丁
02
干香肠去膜切丁，160度烤制5分钟
Assembly Steps
Ingredients
曼彻格干酪冰淇淋
50g
装饰
9g
Making Process
01
在杯子里放上烘烤过的干香肠
02
挖一勺冰淇淋放上
03
筛上甜椒粉
04
放上酸黄瓜
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