覆盆子百香果椰奶冻

材料
百香果3个,切半
明胶片5片
椰浆750毫升
浓奶油300毫升
砂糖100克
香草荚1条,剖半
柠檬1个,磨果皮屑
覆盆子200克
椰丝少许,烤香
做法
- 把明胶片用冷水泡软10分钟。
- 把椰浆、浓奶油、糖和柠檬果皮屑放在中型汤锅中。
- 把香草豆刮出后加入汤锅中,煮至起泡后立刻关火。
- 把明胶多余的清水挤掉后加入汤锅拌匀,放凉至室温后过滤。
- 在模具或杯子内壁涂上菜油,然后倒入椰浆混合物,加盖后冷藏5小时。
- 取出后把模具/杯子快速浸热水后脱模,也可直接用玻璃杯享用。
- 把半个百香果的果肉淋在奶冻上,放上覆盆子,撒上椰丝即可。
Coconut Panna Cottas with Raspberries and Passion Fruit
Ingredients
3 passion fruits, halved
5 gelatine leaves
750ml coconut milk
300ml double cream
100g caster sugar
1 vanilla pod, splited
1 lemon, zest
200g raspberries
some coconut flakes, toasted
Method
- Soak gelatine leaves with cold water for 10mins.
- Meanwhile, put coconut milk, double cream, sugar and lemon zest in a medium saucepan.
- Scrape seeds from vanilla pod and add to the pan along with pod. Bring just up to the boil, immediately remove from heat.
- Squeeze out excess liquid from gelatine and add to cream mixture. Stir until dissolved, leave to cool to room temperature before straining into a pouring jug.
- Grease dariole moulds or water glasses with a little vegetable oil, then fill each with mixture. Cover and chill for 5hrs.
- To serve, dip moulds quickly in boiling water to help turn out panna cottas. Alternatively, serve in the glass.
- Spoon half a passion fruit over each, than add a handful of raspberries and a few lightly toasted coconut flakes.
食谱提供
Marks & Spencer
TEXT 若昕 PHOTOS Marks & Spencer