GREEN TEA MOUSSE WITH RED BEAN SAUCE
INGREDIENTS ( FOR TEN )
Egg
4 nos (蛋 4隻)
Sugar
75 gm(砂糖 75克)
Milk
280 ml(牛奶 280毫升)
Gelatine leaves
25 gm(魚膠片 25克)
Green tea powder
20 gm(綠茶 20克)
Whipping cream
280ml(淡忌廉 280毫升)
Red bean paste
300gm(紅豆容 300克
Mint leaves
10 pieces(薄菏葉 10片
裝飾用)
PRODUCTION METHOD
MISE EN PLACE(預備工作)
1. Soak gelatine leaves in cold water until soft.(魚膠片用凍水浸軟)
2. Drain away from water, keep it in a hot water bathwith a small stainless container until
the gelatine is completely dissolved.(將已浸軟的魚膠片取出，搓乾水，用熱水隔水座溶
3. Whip up the cream to a soft peak.(將淡忌廉發打至七成企身)
4. Dilute green tea powder with some of the milk, makesure there is no lump.(用少量牛奶將綠茶粉開溶)
COOKING/PREPARATION
5. Whip egg over hot water bath until to form a softpeak, add sugar.(
全蛋坐於熱水中打至乳白忌廉狀<-會澎脹1倍
然後加入砂糖)
6. Bring milk to boil. Add dissolved gelatine into hotmilk.(煮暖牛奶，加入已溶的魚膠)
7. Add hot milk to the egg mixture gradually, stir well.(慢慢地6將加入5，攪抣)
8. Cool down the mixture by placing it over ice, stirgently with a spatula until it reach room temperature (將混合物以冰水座凍ß座到室溫就ok，太凍會凝固)
9. Mix with the diluted green tea powder.(加入已開溶的綠茶粉)
10. Fold in the whipped cream.(加入已發起的淡忌廉，輕手拌抣)
11. Put the mousse into glasses and let it set inrefrigerator.(入杯雪凍至凝固)
PRESENTATION/ SERVICE
12. When serve, place spoonful of red bean sauce over thegreen tea mousse.(放上紅豆蓉)
13. Decorated with mint leaves.(用薄菏葉裝飾，完成)
希望大家都整到~~記得post個成果上黎bo~~
發表於 
返回列表
