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標題: 草莓乳酪慕思蛋糕 [打印本頁]

作者: CID冰水 時間: 2008-6-11 10:50 標題: 草莓乳酪慕思蛋糕

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草莓乳酪慕思蛋糕
餅底 : 80 克消化餅 (輾碎)(6吋餅底) 35 克無鹽牛油 (熱溶)慕思 : 2 隻蛋黃 30 毫水升 40 克砂糖 10 克魚膠粉 80 克淡忌廉 80 克草莓 (打成茸) 100 克草莓乳酩果凍 : 80 毫升熱水 40 克橙味果凍草莓適量 (裝飾用)做法 : (1) 消化餅跟溶牛油拌勻，加入餅模內壓緊。 (2) 魚膠粉跟水混合，以熱水座溶。 (3) 蛋黃及糖放入容器座沸水打至略稠，取出伴至涼。 (4) 加入草莓乳酪及草莓茸拌勻。 (5) 淡忌廉打起拌入，最後加入魚膠溶液拌勻。 (6) 倒入餅模內，置雪柜冷凍至凝固。 (7) 果凍粉跟熱水混合至溶解，待涼後加在乳酪慕思面上，再置雪柜冷凍至凝固，以草莓裝飾後即成。

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Strawbery Yogurt Mousse Cake( P# k4 P7 G/ d9 O8 u5 H
Base : 80g Digestive biscuit (crushed) 35g Melted butterFilling : 2 Egg yolks 30 ml water 40g Caster sugar 10g Gelatin powder 80g Whipping cream 80g Strawberry puree 100g Strawberry yogurtTopping : 80 ml hot water 40g Orange jelly powder Some strawberryMethod : (1) Mix the biscuit ingredients & press into the cake mould. (2) Mix gelatin powder & water. Dissolve in a double boiler. (3) Whisk egg yolks & sugar in a container over a pan of boiling water until fluffy. Remove from heat & stir till cool. (4) Add yogurt, strawberry puree & mix well. (5) Whip the cream & fold into the mixture. Then, add the gelatin mxiture. (6) Pour the mousse into the cake mould. Chill until set. (7) Dissolve the jelly powder into hot water. Cool down & add onto the mousse cake. Chill until set. (8) Decorate with strawberry on the top & serve. 8 l' R0 T+ w1 ~
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