Monday, December 31, 2012

巧克力巴巴露 Chocolate Bavoroise


不经不觉,已经两个星期没进厨房了。今天又是新年前夕,邻居大家一起庆祝,我也做了巧克力巴巴露 Chocolate Bavoroise。这道食谱参考了Alex Goh 的食谱,非常好的甜点。值得大家一试。



Ingredients :

(A)
Anchor Milk
Anchor 牛奶水
200 gm
(B)
Sugar
50 gm

Egg Yolks
蛋黄
3         nos
(C) 
Dark Couverture
调温黑巧克力
150 gm
(D) 
Gelatine
鱼胶粉
2 tsp (8 gm)

Water
35 gm
(E) 
Anchor whipping cream, whipped
*to whipped, add ~10% sugar to avoid overmix (20gm here)
打起Anchor鲜奶油
200 gm
Method:
1.       Cook (A) until boil then add into (B) and mix until well blended.  Continue cook for 1 minute.  Add (C) and mix until well combined.
2.       Mix (D) until well blended and place it over double boiler cook until gelatine melts.  Add it into the above mixture mix until well blended.
3.       Cool it over ice water then add in (E) mix until well incorporated.
4.       Pour it onto the dessert cups.  Keep it in the fridge to let it set.

做法: 
1.       (A)煮至沸 加入(B)拌均1分钟。 加入(C)搅拌至均匀。
2.       (D)拌均放在双烤盘上煮至鱼胶粉完全溶化接着倒入(1)将拌均匀
3.       它放在冰水上搅拌冷却然后混合搅拌均即可
4.       倒入杯子然后放入冰箱冷藏凝固

·         If no anchor milk, can use 20gm UHT + 80 gm water to make 100gm milk







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