白巧克力&水蜜桃甜點杯 Dessert with White Chocolate Mousse and Fresh Peaches

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甜點杯分為三層:最底層的覆盆子果凍,中間為白酒水蜜桃果凍,以及最後的白巧克力慕斯。由於白巧克力的含糖量較高,為了中和整體的甜度,特以配搭濃厚果酸香氣的覆盆子果泥,再加上微酸的白酒果凍。

白巧克力&水蜜桃甜點杯

選用新鮮水蜜桃需事前加工處理; 去皮、去核和切片。於桃上輕輕刻劃十字,放入熱水燙約30秒,再放進冷水浸泡就能輕易脫皮。

每完成一層後,最好確保於冰箱內冷藏至完全凝固後,才加入另外一層,這樣就能得出層次分明的效果,避免混雜在一起。

白巧克力&水蜜桃甜點杯


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水蜜桃甜點杯 Dessert with Fresh Peaches

Course 甜點, Dessert
Servings 3 杯 cups

Equipment

  • 3個 370ml 玻璃杯 THREE 370ml Glasses

Ingredients
  

覆盆子果凍 Raspberry Jelly

  • 200 g 冷凍覆盆子果泥 Frozen Raspberry Puree
  • 25 g 砂糖 Caster Sugar
  • 8 g 魚膠片 Gelatin leaves ((用冷水泡軟備用 Soak in cold water until soft))

水蜜桃果凍 White Peaches Wine Jelly

  • 8 g 魚膠片 Gelatin leaves ((用冷水泡軟備用 Soak in cold water until soft))
  • 240 g 水 Water
  • 60 g 砂糖 Caster Sugar
  • 120 g 白酒 White wine
  • 2 個 pcs 新鮮水蜜桃 FRESH White peaches 見Notes#1 / SEE NOTES#1

白巧克力慕斯 White Chocolate Mousse

  • 96 g 牛奶 Milk
  • 6 g 魚膠片 Gelatin leaves ((用冷水泡軟備用 Soak in cold water until soft))
  • 120 g 白巧克力 White Chocolate
  • 200 g 鮮奶油 Heavy Cream

裝飾 Decoration

  • 覆盆子果凍 Raspberry Jelly
  • 新鮮水蜜桃片 White Peach Slices
  • 薄荷葉 Fresh Mint leaves

Instructions
 

覆盆子果凍 Raspberry Jelly

  • 將覆盆子果泥和砂糖倒入鍋中,攪拌並加熱至煮沸。Pour raspberry puree and sugar into a saucepan, whisk and heat until boiling.
  • 關火,加入已泡軟的魚膠片,混合均勻。Turn off the heat, add in soaked gelatin leaves, mix until incorporated.
  • 將覆盆子果凍倒入玻璃杯內約2cm高,冷藏約1小時。Pour into the glasses to 2cm Height. Then, chill at least an hour.

水蜜桃果凍 White Peaches Wine Jelly

  • 將水和砂糖倒入鍋中,攪拌並加熱至煮沸。Pour water and sugar into a saucepan, whisk and heat until boiling.
  • 關火,加入已泡軟的魚膠片,混合均勻。Turn off the heat, add in soaked gelatin leaves, mix until incorporated.
  • 倒進料理碗中並用隔冰水降温。加入白酒混合均勻。Pour into a mixing bowl and cool it on a ice bath. Then, adding the white wine. 見Notes#2 / SEE NOTES#2
  • 從冰箱取出玻璃杯並於覆盆子果凍上,鋪放約3塊水蜜桃片,倒入白酒果凍至約3cm高或覆蓋水蜜桃片。Take the glasses out of the fridge. Put 3 peach slices on raspberry jelly and cover with the white wine syrup(around 3cm height).
  • 冷藏約1小時。Chill at least an hour.

白巧克力慕斯 White Chocolate Mousse

  • 將牛奶倒入鍋內,加熱煮沸。Pour milk into saucepan and bring it to a boil.
  • 關火,加入已泡軟的魚膠片,混合均勻。Turn off the heat, add in soaked gelatin leaves, mix until incorporated.
  • 倒入裝有白巧克力的碗中,混合均勻。Pour the hot milk into white chocolate within mixing bowl. Mix until incorporated.
  • 將鮮奶油打發至8成發,拌入至溶化的白巧克力中。Whip the heavy cream until soft peak form. Fold in the melted chocolate.
  • 從冰箱取出玻璃杯,倒入慕斯糊至約3cm高,冷藏約1小時。Take the glasses out of the fridge. Pour into the glasses to 3cm height. Then, chill at least an hour.

Notes

#1 如何將新鮮水蜜桃去皮 How to peel the white peaches

  1. 準備一鍋水並加熱至煮沸。Bring a pot of water to a boil.
  2. 關火,放入水蜜桃泡30秒。Turn off the heat, place peaches into the water for 30sec.
  3. 將水蜜桃移至冰水冷卻。Remove peaches and place in ice bath for few seconds. Then, take the peaches out of the ice water.
  4. 輕輕剝去外皮。Gently rub the skin and peel it off.

#2 為什麼隔冰水降温才加入白酒 Why cool down syrup before adding white wine 

  • 直接倒進熱糖漿令白酒快速揮發掉,令味道大幅流失
  • Heating wine is going to cause it to evaporate and lose aroma and flavor. 
Keyword 白巧克力, Peaches, White Chocolate, 水蜜桃
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