蔓越莓果冻巧克力奇亚籽布丁
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
- 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。
- 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。
- 拌入啫哩粉后煮滚，倒进200克的模具内冷藏待用。
- 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。
- 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。
- 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。
- 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
- Prepare pudding: In a pot, combine all ingredients, except for chia seeds, and bring to boil. Leave to cool.
- Add in chia seeds and chill in fridge for 4hrs. Take out and blend until smooth, pass through fine strainer.
- Whisk in instant jelly powder. Bring to boil. Set in moulds in 200g. Chill in fridge.
- Prepare coconut curd: Warm coconut puree over low heat. Remove from heat, whisk in soaked gelatin sheet and water. Leave to cool.
- Prepare cranberry jelly: In a pot, simmer cranberry juice and craisins for 10mins. Blend until smooth, strain
- Whisk in gelatin. Set in moulds and chill in fridge until firm, cut into 2cm cubes.
- Layer components accordingly in 4 cups: pudding, coconut curd, fresh fruits and finish with cranberry jelly and granola.
[stextbox id=”profile”]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[/stextbox]