荔枝玫瑰

材料
奶油500克
鱼胶片4片（冷水浸软），蛋黄100克，糖100克
玫瑰花瓣10克，马斯卡彭奶酪500克
荔枝5粒（去皮，去籽，切块）
装饰料
圆形巧克力片适量，红色可可脂适量

做法

  1. 把奶油和玫瑰花瓣混合均匀，冷藏过夜后丢弃玫瑰花瓣。
  2. 把蛋黄和糖混合均匀待用。
  3. 用中火稍微加热玫瑰奶油20秒后，加入蛋黄混合物搅拌均匀，继续加热至85°C后关火。
  4. 加入荔枝、鱼胶片和马斯卡彭奶酪搅拌均匀，倒进半圆形模具中，冷冻至少2小时至混合物变硬。
  5. 取出后缀以圆形巧克力片，用红色可可脂上色即可。

 

Lychee Rose Sable Breton

Ingredients
500g cream
4 gelatine sheets (soak in cold water)
100g egg yolks, 100g sugar
10g rose petals
500g mascarpone cheese
5 lychee (remove skin and seed, cut into pieces)

Garnishing
some round chocolate sheets
some red cocoa butter

Method

  1. Mix cream and rose petals. Chill in fridge overnight and discard rose petals.
  2. Combine egg yolks and sugar. Mix well and set aside.
  3. Heat up rose cream lightly over medium heat for 20sec. Add in egg yolk mixture and stir well. Heat up until 85°C and remove from fire.
  4. Mix in lychee, gelatine sheets and mascarpone cheese. Fill into semicircular moulds and freeze in fridge for 2hrs until firm.
  5. Take out from fridge and garnish with round chocolate sheets. Coloring with red cocoa butter.

 

 Mandarin Oriental Singapore
地址：5 Raffles Avenue,Marina Square
示范厨师:
杨明聪 Yong Ming Choong
东方文华酒店糕点总厨
Executive Pastry Chef

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