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分享三个法国大厨的甜品方子 原文直译

玩烘焙 2015-09-25 11:21:28

分享三个法国大厨的甜品方子,有兴趣的可以试一试:

 

1.Sour cherry soufflé recipe for6 person 六人份酸樱桃舒芙蕾

150 gr sour cherry puree 150克酸樱桃泥

1 juice of a lemon 1只柠檬,取汁

10 gr corn flour 10克玉米面粉

15 gr kirsch cherry alcohol 15克樱桃白兰地

2 eggs white  2 蛋白

15 gr sugar 15克糖

1.Start by boiling the sour cherry pureewith the lemon juice, then mix together the kirsch and corn flour and add it onthe boiling cherry purée, put aside and cool down.将酸樱桃泥及柠檬汁混合物上锅煮,并加入樱桃白兰地和玉米面粉,置于一边使之冷却

2.Put the eggs white and sugar in a bowlthen whip it together until very foamy, then mix gently with your sour cherrymix.将蛋白及糖搅拌至浓稠的泡沫状,与酸樱桃酱混合

3.Pour in small individual glass and cookin the oven for 15 minutes at 180 degrees Celsius.分装至小杯,180度烤箱中烤制15分钟即可食用

 

 

2.Strawberry raspberry tango recipe for 6person 六人份草莓覆盆子探戈

For the strawberry jelly 草莓冻做法

250 gr fresh strawberry 250克新鲜草莓

20 gr sugar 20克糖

10 gr gelatin 10克凝胶

1.Cut the strawberry and mix with sugarthen use a blinder or mixer to mash until it become liquid.将草莓切碎,加糖,用搅拌机搅拌至稀泥状

2.Boil this mix, and then put the gelatininside. Pour the strawberry mix in a big jar until half full then rest in thefridge for 4 hours.将凝胶加入上步骤中制好的混合物。再置入罐中至半满,放入冰箱4小时

For the tango cream 奶冻探戈做法

250 gr cream liquid  250克液体奶油

250 gr milk 250克牛奶

1 vanilla stick 1个香草棒

50 gr sugar 50克糖

3 leaf gelatin 3片凝胶

1.Put together cream, milk, sugar, vanillaand boil, put the gelatin in cold water to soften, then once soft add it in theboiling mix. Cool down the mix then pour it on top of the strawberry jelly thenin a fridge for 6 hours.将奶油,牛奶,糖及香草上锅煮。将凝胶放入冷水使之软化,软化后放入锅中。将锅中混合物冷却后,倒在草莓冻上,再于冰箱中放置6小时。

For the raspberry foam 覆盆子奶泡

100 gr raspberry fresh or frozen 100,新鲜或冷冻覆盆子

50 gr water 50克水

5 gr gelatin 5克凝胶

2.Boil the water and raspberry then mix ituntil liquid, add inside the soften gelatin then whip until foamy, and with aspoon take this foam and place it on top of the tango cream.将覆盆子与水煮开,并搅拌至液态。加入软化的凝胶并搅拌至泡沫状,用小勺加在上步骤中制成的奶冻探戈上做装饰

 

 

3.Chocolate olive oil red pepper raspberrysauce for 6 person 六人份巧克力红椒覆盆子

For the chocolate olive oil cream 巧克力橄榄油乳脂做法

100 gr cream 100克奶油

150 gr milk 150克牛奶

250 gr dark chocolate 250克黑巧克力

80 gr olive oil 80克橄榄油

20 gr grand Marnier liqueur  20克金万利力娇酒

Boil milk, cream then mix with thechocolate, then add in the olive oil and liqueur, and then place in the fridgefor 24 h.将牛奶,奶油,巧克力混合,随后加入橄榄油及金万利力娇酒,置于冰箱24小时

For the red pepper raspberry sauce  覆盆子红椒做法

100 gr red pepper 100克红椒

100 gr raspberry puree 100克覆盆子泥

10 gr red wine vinegar 10克红酒醋

50 gr water 50克水

20 gr sugar 20克糖

Cut in small cube the pepper, and then mixall the ingredients together, boil it then place in the fridge for 6 hours,then mix all until liquid.将红椒切丁,并将所有配料混合,在锅中煮沸后在冰箱中放置6小时,后搅拌至液态

 

 


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