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巨峰提子芝士凍餅 % M$ Y+ Q: X3 Q" m( |芝士餅 : 2 隻蛋黃 40 克砂糖 100 克熱水 200 克淡忌廉 12 克魚膠粉 70 克提子汁 375 克忌廉芝士 提子乾少許餅 底 : 70 克溶牛油 120 克消化餅Jelly : 150 克熱水 70 克提子汁 16 克魚膠粉做 法 : (1) 消化餅磨碎後加入溶牛油，壓平放於餅圈底，放入雪柜冷藏約四十分鐘。 (2) 忌廉芝士加砂糖拌勻，慢慢加入蛋黃及提子汁、魚膠水，最後加入淡忌廉及提子乾，將拌好 的芝士倒於餅模內，放入雪柜冷藏約一小時。 (3) Jelly 做法，將魚膠粉加熱水稠勻，加入提子汁，待涼備用。 (4) 取出凍餅，將魚膠提子水鋪上面再雪至凝固，最後放上巨峰提子作裝飾即成。% e8 m6 F- g* r% x) w+ i* W# x( g
Giant Grape Cheese Cake* q \% G8 G7 {3 s
Cheese : 2 Egg yolk 40g Sugar 100g Hot water 200g Cream 12g Gelatine 70g Grape juice 375g Cream cheese Some raisinCake : 70g Melted butter 120g Digestive biscuitJelly : 150g Hot water 70g Grape juice 16g GelatineMethod : (1) Mash the digestive biscuit & mix well with melted butter. Put it into the cake ring & fringe for 40 mins. (2) Mix the cream cheese with sugar. Then, slowly add in the egg yolk, grape juice, gelatine water, cream & raisin. Mix well & put in the cake mould. Fringe for 1 hous. (3) Make the jelly, Melt the gelatine with hot water. Add in grape juice & let it cool down. (4) Put the gelatine water on top of the cake & fringe until firm. Finally, garnish with the giant Japanese grapes and ready to serve. 6 x. {( C# N f% B4 Z
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