材料

草莓4个,切瓣
蓝莓12粒
糖渍燕麦4大匙
香蕉2条,切片

巧克力奇亚籽布丁

豆奶1千克
砂糖60克
生可可粉1小匙
肉桂粉1小匙
肉豆蔻粉¼小匙
奇亚籽80克
啫哩粉4克

椰子凝乳

椰子肉250克
明胶片1片,浸软
清水30克
蔓越莓果冻
蔓越莓汁400克
蔓越莓干200克
明胶片4片,浸软

做法

  1. 准备巧克力奇亚籽布丁:把所有材料除了奇亚籽混合均匀后煮滚,放凉。
  2. 加入奇亚籽,放进冰箱冷藏4小时,取出后用搅拌机搅打至绵滑,过筛。
  3. 拌入啫哩粉后煮滚,倒进200克的模具内冷藏待用。
  4. 准备椰子凝乳:低温加热椰子肉,关火后拌入浸软的明胶片和清水,晾凉待用。
  5. 准备蔓越莓果冻:把蔓越莓汁和蔓越莓干焖煮10分钟,用搅拌机搅打至绵滑后过筛。
  6. 加入明胶片,倒入模具中,冷藏至凝固后切成2厘米大小的块状。
  7. 把材料按顺序分别放进4个杯子:用巧克力奇亚籽布丁打底,放上椰子凝乳、水果、蔓越莓果冻和糖渍燕麦即可。

Breakfast

Chocolate Chia pudding, Coconut Curd, Cranberry Jelly & Granola

Ingredients

4 strawberry, wedges
12 blueberries
4 tbsp granola
2 banana, slices

Chocolate Chia Pudding

1 kg soy milk
60g caster sugar
1 tsp cacao powder
1 tsp ground cinnamon
¼ tsp ground nutmeg
80g chia seeds
14g instant jelly powder

Coconut Curd

250g coconut puree
1 gelatin sheet, soaked
30g water

Cranberry Jelly

400g cranberry juice
200g craisins
4 gelatin sheets, soaked

Method

  1. Prepare pudding: In a pot, combine all ingredients, except for chia seeds, and bring to boil. Leave to cool.
  2. Add in chia seeds and chill in fridge for 4hrs. Take out and blend until smooth, pass through fine strainer.
  3. Whisk in instant jelly powder. Bring to boil. Set in moulds in 200g. Chill in fridge.
  4. Prepare coconut curd: Warm coconut puree over low heat. Remove from heat, whisk in soaked gelatin sheet and water. Leave to cool.
  5. Prepare cranberry jelly: In a pot, simmer cranberry juice and craisins for 10mins. Blend until smooth, strain
  6. Whisk in gelatin. Set in moulds and chill in fridge until firm, cut into 2cm cubes.
  7. Layer components accordingly in 4 cups: pudding, coconut curd, fresh fruits and finish with cranberry jelly and granola.
食谱提供: Ocean Spray

Senate Coffee
地址:1 Pickering Street
网址:www.facebook.com/SenateCoffee

SPRMRKT Daily, Kitchen & Bar
地址:STPI—Creative Workshop & Gallery 41 Robertson Quay, #01-01
网址:www.sprmrkt.com.sg

示范厨师:
Chef Benedict Yong
Consulting chef of Senate Coffee
Chef Joseph Yeo
Executive Chef of SPRMRKT Daily, Kitchen & Bar