荔枝冰芒果慕斯
芒果慕斯
鸡蛋4个
糖32克
牛奶32克
芒果果肉160克
鱼胶片2片,冰水浸软
柠檬汁10克
奶油160克
荔枝冰
荔枝果肉200克
糖25克
清水150克
柠檬汁1小匙
装饰料
新鲜芒果1个,切丁
荔枝10粒,切丁
青柠½个,取果皮屑
做法
- 准备芒果慕斯:把奶油搅打至中性发泡。
- 把鱼胶片、牛奶和一半芒果果肉一起用微波炉加热30秒,搅拌均匀,再重复加热和搅拌2次至鱼胶完全融化。
- 加入剩余芒果果肉和柠檬汁拌匀,用刮刀轻轻拌入打发的奶油中。
- 把鸡蛋和糖用搅拌机搅打至发白及中性发泡状态,轻轻拌入芒果奶油混合物。
- 倒进鸡尾酒杯中,冷藏过夜。
- 准备荔枝冰:把材料一起煮滚后倒进容器,冷冻过夜。
- 取出后用叉子刨出碎冰,放在芒果慕斯上,缀以混拌好的装饰料即可。
Mango Mousse & Lychee Granita
Mango Mousse
4 eggs
32g sugar
32g milk
160g mango puree
2 gelatin sheets, soaked in ice water
10g lemon juice
160g whipping cream
Lychee Granita
200g lychee puree
25g sugar
150g water
1 tsp lemon juice
Garnishing
1 fresh mango, diced
10 lychee, diced
½ lime, zest only
Method
- Prepare mango mousse: Whip up cream to firm peak form.
- Put soaked gelatin, milk and half of mango puree into a mixing bowl. Microwave for 30sec and stir well. Repeat two more times until mixture is hot and gelatin is fully dissolved.
- Mix in another half of mango puree and lemon juice. Fold gently into whipped cream by a plastic scraper.
- Whip up egg and sugar with an electronic mixer until pale and firm peak. Fold into mango mixture gently.
- Pour into martini glasses and chill in fridge for over night.
- Prepare lychee granita: Bring all ingredients to a boil. Pour into a container and keep in freezer for over night.
- Use a folk to scratch off small flakes from frozen lychee ice block. Place on top of mango mousse, add mixed Garnishing on top and serve.
食谱提供:Fat Lulu’s
地址:297 River Valley Road
电话:9236 5002
电邮:reservations@fatlulus.sg
示范厨师:Sam & Song
餐馆业主
地址:297 River Valley Road
电话:9236 5002
电邮:reservations@fatlulus.sg
示范厨师:Sam & Song
餐馆业主
text: 若昕 photo: Kin@Say Cheese Studios