這次以lotus biscoff 這款餅乾為主角，配搭出迎接夏天來臨的杯子甜點，整體的色彩亦較為繽紛和搶眼。lotus奶油餅乾的口感酥脆，咬下去能嚐到濃濃的肉桂，以及些微焦糖或類似拖肥糖的味道。因此，配上酸酸甜甜的漿果，就能讓兩種強烈對比的味道互相沖擊。
草莓、藍莓和覆盆子都是這次會用到水果，而覆盆子則加工成糖漬水果，最後加入額外的調味料。糖漬水果指用糖和水果混合加熱烹煮成的醬料，這種製作方法與果醬不同的是，烹煮的時間較短，只需煮至果肉軟爛就可以。
由於覆盆子相對於其他水果所含膠質(果膠)較少，因此食譜額外增添果膠，讓糖煮覆盆子變得較為濃稠。另外，煮好後額外加入巴薩米可醋和黑胡椒來調味，令糖煮水果的酸味更強而且帶有一些辣味。
馬斯卡彭起司比起其他起司的奶香較為淡薄，而口感則軟綿順滑，用馬斯卡彭起司來做的鮮奶油霜，需要加入砂糖來增加甜度，同時混合煉乳，更能補足奶油味道，而煉乳與酸甜的水果例如草莓亦十分適合。
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LOTUS BISCOFF奶油布丁杯 LOTUS BISCOFF Cream Pudding
Equipment
- 擀麵棍 Rolling Pin
- 3個大、2個小的玻璃杯 THREE LARGE & TWO small Glasses
- 裱花袋 Piping bag
Materials
巴薩米可醋糖煮覆盆子 Raspberry compote with balsamic vinegar and black pepper
- 330 g 覆盆子 Raspberry 冷凍或新鮮 Frozen or Fresh
- 80 g 砂糖 Caster Sugar
- 3 g NH果膠 NH Pectin
- 3 茶匙Teaspoon 巴薩米克醋 Balsamic Vinegar
- 適量 to taste 黑胡椒碎 Crushed black pepper
馬斯卡彭鮮奶油 Mascarpone Cream
- 150 g 馬斯卡彭起司 Mascarpone Cheese
- 15 g 糖霜 Icing sugar
- 20 g 煉乳 Condensed Milk
- 200 g 鮮奶油 Heavy Cream
其他材料 Other Ingredients
- 125 g LOTUS 餅乾 LOTUS BISCOFF biscuits
- 10-15 顆 pcs 新鮮草莓 Fresh Strawberry
- 新鮮藍莓 Fresh Blueberry
- 義大利巴西里 Fresh Italian parsley
- 調溫巧克力 Tempered Dark Chocolate
Instructions
巴薩米可醋糖煮覆盆子 Raspberry compote with balsamic vinegar and black pepper
- 砂糖和NH果膠倒進碗內，用打蛋器混合均勻。Combine sugar and NH pectin in a mixing bowl, use a whisk to mix it.
- 冷凍/新鮮的覆盆子放進鍋內，中火加熱直至軟化，過程中不停攪拌防止燒焦。Add frozen/fresh raspberry in a saucepan. Cook with medium heat until its soft, stir constantly to prevent burning.
- 將混合好的砂糖和NH果膠一口氣倒進鍋中，繼續加熱和攪拌，直至煮沸。Pour in sugar mixture and continue to cook and stir until its boiling.
- 離火，加入黑胡椒碎和巴沙米克醋，攪拌均勻後倒進容器放涼，冷藏備用。Remove from the stove, add in crushed black pepper and balsamic vinegar. Mix until incorporated. Pour it into container to cool. Store in fridge before using.
馬斯卡彭鮮奶油 Mascarpone Cream
- 馬斯卡彭起司、糖霜和煉乳倒進料理碗內。Add mascarpone cheese, icing sugar and condensed milk in a mixing bowl.
- 用電動打蛋器，隔着冰水慢速打發馬斯卡彭起司直至順滑。加入鮮奶油，繼續打發直至鮮奶油至7成發(形成彎鉤狀)。Place the cheese mixture on ice bath, whip until its smooth. Then, add in the heavy cream and continue to Whip until stiff peaks form.
- 放入裝有圓形擠花嘴的裱花袋冷藏備用。Place in a piping bag with round nozzle and refrigerate before piping.
組合 Assembly
- 將融化的巧克力放在烘焙紙擠袋內，在烘焙紙上擠出圓環，然後冷藏直到凝固。Place the melted chocolate in a paper piping bag. Pipe into the circles and chill them until set.
- LOTUS 餅乾放進密封袋內，封好後用擀麵棍壓成粗粒。然後將餅乾碎鋪放在玻璃杯的底部。每杯放約3-4匙的份量。Put biscuits into zipped bag. Seal it and then use a rolling pan to press in the crumbs. Place the crumbs into the bottom of glasses, about 3-4 spoons each.
- 新鮮草莓去蒂，然後切半，草莓垂直放在餅乾碎上，確保切面向外。TrimPlace the strawberry halves on crushed biscuits vertically, with the cut half facing the outside.
- 擠入馬斯卡彭鮮奶油直至草莓完全被覆蓋。Pipe in mascarpone cream on strawberry.
- 然後放入巴薩米可醋糖煮覆盆子，約1.5cm高。Place Raspberry compote on the cream, about 1.5cm height.
- 最後加上草莓、藍莓和巴西里。並蓋上巧克力圓環。Finally, decorate with strawberry, blueberry, parsley and chocolate circles.
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