玲珑甜品
椰子青柠棉花糖
32块(3×3方块)
材料
糖450克
转化糖浆190克
青柠果泥210克
明胶片8克
椰子果肉泥270克
烤椰丝50克
做法
- 把40克转化糖浆、椰子果肉泥、浸软的明胶片放入搅拌碗中混合均匀。
- 把糖、150克转化糖浆和青柠果泥一起加热至115°C,倒入椰子果肉明胶混合物中。
- 用搅拌机把混合物搅打约5-10分钟至浓稠,不透明并可成形的状态。
- 把混合物倒入撒上烤椰丝的方形模具中,用刮刀抹平顶部。
- 立即在表面均匀撒上剩余的烤椰丝。
- 放进冰箱冷藏至少6小时或过夜。
- 待棉花糖凝固后,切成方块即可。
Coconut Lime Marshmallow
32 pieces (3 x 3 cubes)
Ingredients
450g sugar
190g trimoline
210g puree lime
8g gelatine sheet
270g puree coconut
50g toasted desiccated coconut
Method
- Mix 40g trimoline, puree coconut, soaked gelatin sheet in a mixing bowl.
- Boil sugar, 150g trimoline and puree lime together to 115°C, pour over to mixing bowl with coconut, trimoline, soaked gelatin sheet.
- Whisk up marshmallow mixture with mixer for about 5-10mins until it is thick enough to hold its shape and is completely opaque.
- Pour marshmallow mixture into a prepared square cake ring with toasted desiccated coconut and smooth the top flat with an offset spatula.
- Immediately sprinkle another cup of toasted desiccated coconut on top of marshmallow in an even layer.
- Allow marshmallow to set for at least 6hrs or overnight.
- Once it has set, cut into squares.
食谱提供
InterContinental Singapore
示范厨师
Desmond Lee
酒店糕点总厨
InterContinental Singapore迎来新甜点总厨Desmond Lee,这位已经在酒店烹饪业从业13年的主厨,曾经在本地和国际比赛中斩获多项荣誉。你可以通过酒店下午茶或餐馆甜点一窥他的手艺,而新主厨也不吝分享4道容易在家炮制的甜点食谱,按食谱一步一步来,你也可以为自己的烘焙手艺启蒙!
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