配料

牛奶500克
奶油500克
蛋黄40克
糖40克
黑巧克力200克
芮斯崔朵少咖啡因咖啡40毫升
覆盆子酱500克
燕菜3克

巧克力涂酱

黑巧克力200克
可可脂200克
可可豆碎适量

做法

  1. 准备巧克力奶油:加热牛奶和奶油。把蛋黄和糖打发至松白,然后把牛奶混合物拌入蛋黄混合物中,倒回锅中,搅拌的同时继续小火加热至84°C,然后把混合物淋在巧克力上,把巧克力溶化。加入40毫升芮斯崔朵少咖啡因咖啡,倒进模具中冷冻。
  2. 准备覆盆子冻:把覆盆子酱加热至90°C,拌入燕菜后继续煮2分钟,取出后放进冰箱冷藏过夜,取出后再度搅打成柔滑的果酱。
  3. 准备巧克力涂酱:把巧克力和可可脂隔水加热融化,然后倒进厨房用喷枪中。取出冷冻的奶油然后脱模,用温热的巧克力混合物喷涂至均匀覆盖整个表面,然后放入冰箱冷藏除霜。
  4. 把巧克力奶油和覆盆子冻一起摆盘,用可可豆碎装饰即可。

Nespresso Grand Cru Decaffeinato Intenso & Chocolate Cremeux, with Raspberry Gel

Ingredients

500g milk
500g cream
40g egg yolk
40g sugar
200g dark chocolate
40ml Grand Cru Ristretto Decaffeinato
500g raspberry puree
3g agar agar

Chocolate Spray

200g dark chocolate
200g coco butter
some coco nibs

Method

  1. For cremeux, warm milk and cream on the stove. Whisk egg yolk and sugar together. Add cream mix to egg yolk mix and return to the pan. Gently cook while stirring until it gets to 840C degrees. Pass mixture onto chocolate and melt. Add 40ml Nespresso Grand Cru Ristretto Decaffeinato. Pipe into moulds and freeze.
  2. For raspberry gel, heat raspberry puree to 900C. Whisk agar into puree and continue to cook for 2mins. Place in the fridge overnight. When set, blend to a smooth puree.
  3. For chocolate spray, melt chocolate and coco butter over a bain marie. Transfer to a paint spraying gun. Take frozen cremeux out of moulds and spray with warm chocolate mixture until completely covered. Place in fridge to defrost completely.
  4. When defrosted, place on a plate with raspberry gel next to it and coco nibs on top of gel. Serve.
食谱提供
Nespresso

近来天气凉爽,难得能够尽情享用热饮,家中有胶囊咖啡机的人,如果已经厌倦了每日不变的口味,不妨试试看以下食谱,饮食上的小小变化,也会成为平凡生活中触手可及的“小确幸”!

TEXT 若昕 PHOTOS Nespresso