什锦水果蛋糕
材料
覆盆子果冻粉85克
冷水800毫升
35%奶油500毫升
什锦蜜饯200克(橘子、柠檬和樱桃口味)
做法
- 准备果冻:把400毫升冷水煮滚后加入覆盆子果冻粉拌匀,加入剩余冷水搅拌均匀,倒进平地盘中冷藏至凝固,切成适量大小。
- 把奶油搅打至发泡。
- 在玻璃瓶地铺一层覆盆子果冻,再加一层奶油以及一层什锦蜜饯,重复步骤至玻璃罐装满即可。
Tutti Frutti
Ingredients
85g raspberry jelly crystals
800ml cold water
500ml whipping cream (35%)
200g candied peel (orange, lemon, cherries)
Methods
- Prepare jello: Bring 400ml water to a boil. Add in raspberry jelly crystals and stir well. Add in remaining cold water and mix well. Pour mixture into tray and chill in fridge overnight until firm. Cut into cubes.
- Whip whipping cream until firm.
- Fill jar with a layer of jello, follow by a layer of whipped cream, and another layer of candied peel. Repeat till jar is full.
食谱提供: Temptations Bakery
地址:42 Joo Chiat Place S427766
电话:6440 9200
示范厨师:Galistan
Chef
地址:42 Joo Chiat Place S427766
电话:6440 9200
示范厨师:Galistan
Chef
text:若昕 art direction:Kenz photo:Steven Soh