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
|
糖
|
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
|
水
|
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.
将(A)煮至沸 加入(B)拌均. 续煮1分钟。 加入(C)搅拌至均匀。
2.
将(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.
将它放在冰水上搅拌冷却然后混合搅拌均即可。
4.
将它倒入杯子模里然后放入冰箱冷藏至凝固。
·
If no anchor
milk, can use 20gm UHT + 80 gm water to make 100gm milk
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