莓果三重奏

2024-07-18 03:00:15 516

莓果三重奏

Details of ingredients

  • 吉利丁片1.5g
  • 白巧克力150g
  • 全脂牛奶118g
  • 淡奶油118g
  • 细砂糖25g
  • 蛋黄53g
  • 吉利丁片5g
  • 蓝莓果茸196g
  • 细砂糖42g
  • 24g
  • 吉利丁片3g
  • 草莓果茸90g
  • 覆盆子果茸90g
  • 蓝莓果茸20g
  • 全蛋70g
  • 蛋黄55g
  • 细砂糖55g
  • 无盐黄油70g
  • 淡奶油138g
  • 转化糖浆10g
  • 葡萄糖浆10g
  • 白巧克力63g
  • 淡奶油2125g
  • 草莓果茸50g
  • 香草夹半个

Technique

  • 难度初级
  • 工艺冷冻
  • 口味果味
  • 时间三小时

Steps to make 莓果三重奏

  • 1.吉利丁泡软备用。
  • 2.蛋黄加入砂糖。
  • 3.搅打至发白粘稠。
  • 4.牛奶和淡奶油混合煮沸 缓缓倒入搅打过的蛋黄并搅打均匀 。
  • 5.混合过奶油的蛋黄到回锅中 加入泡好的吉利丁。
  • 6. 加入白巧克力 搅拌至巧克力完全融化 。
  • 7.200毫升的慕斯杯中加入三分之一的巧克力奶油 冷冻2小时至完全凝固。
  • 8.果茸加入泡好的吉利丁 融化并搅匀 凉至室温后 装入裱花袋 在巧克力奶油上挤入3到5毫米的蓝莓果茸 并继续冷冻。
  • 9.蓝莓果茸加砂糖和水后小火煮至果茸完全融化。
  • 10.鸡蛋蛋黄加入砂糖打发。
  • 11.果茸煮沸冲入打发的蛋液并继续搅打 加入泡过的吉利丁至完全融化 如果温度低可以再加热下以免吉利丁不能完全融化。
  • 12.待温度下降到35时加入软化的黄油 并用打蛋器打匀。
  • 13.放至室温后加入慕斯杯至八分满 继续放入冷冻。
  • 14.香草夹刨开 刮出籽 加入淡奶油1 并加入转化糖浆和葡萄糖浆煮沸。
  • 15.加入白巧克力做成甘纳许。
  • 16.淡奶油2中加入草莓果茸并搅拌至果茸完全融化(不加热)。
  • 17.加入甘纳许搅拌均匀。
  • 18.贴着奶油盖上保鲜膜冷藏过夜。
  • 19.冷藏的甘纳许奶油打发 并装入裱花袋。
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