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

1. 准备芒果慕斯：把奶油搅打至中性发泡。
2. 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。
3. 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。
4. 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。
5. 倒进鸡尾酒杯中，冷藏过夜。
6. 准备荔枝冰：把材料一起煮滚后倒进容器，冷冻过夜。
7. 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

1. Prepare mango mousse: Whip up cream to firm peak form.
2. 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.
3. Mix in another half of mango puree and lemon juice. Fold gently into whipped cream by a plastic scraper.
4. Whip up egg and sugar with an electronic mixer until pale and firm peak. Fold into mango mixture gently.
5. Pour into martini glasses and chill in fridge for over night.
6. Prepare lychee granita: Bring all ingredients to a boil. Pour into a container and keep in freezer for over night.
7. 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.

text: 若昕 photo: Kin@Say Cheese Studios