识煮食谱|人气厨师Bernnie教整消暑芒果芝士手造雪糕
2022-07-14 00:00
天气炎热,食雪糕是最美味又凉快的消暑方法。将于7月17日随《星岛日报》附送的食谱书《夏滋味 开胃果馔》,请到人气厨师Bernnie教大家制作以水果炮制的美食,今日睇片向Bernnie偷师,学整美味的芒果芝士手造雪糕,而且做法简单,适合与小朋友一起制作,烹受亲子入厨乐。
芒果芝士手造雪糕 Homemade Mango Cheese Ice Cream
做法和食材都很简单的手造雪糕,是周末及假日最好的亲子活动,同时满足大小朋友的愿望。
分量:4人份 需时:20分钟
材料:
芒果 2个
淡忌廉 1.5杯
忌廉芝士 1/3砖
糖 4茶匙
奶黄酱 1/3杯
玛利饼 8块
薄荷叶 少许
Ingredients:
Mango 2 pc
Light cream 1.5 cups
Cream cheese 1/3 bottle
Sugar 4 tsp
Custard 1/3 bottle
Marie biscuit 8 pcs
Peppermint leaves some
做法:
1. 芒果除皮及切粒。
Peel and dice the mango.
2. 用搅拌机将一半芒果肉打至滑身,与馀下果粒捞匀,备用。
Blend half of the mango with a blender until smooth and mix with remaining half for later use.
3. 玛利饼用食物处理器打碎。
Crush the marie biscuits with a food processor.
4. 淡忌廉加糖用食物处理器打至企身。
Blend the light cream and sugar with a food processor until soft peaks forms.
5. 奶黄酱及忌廉芝士用食物处理器打成膏状。
Blend the egg custard and cream cheese with a food processor into a paste.
6. 将淡忌廉与奶黄忌廉芝士捞匀。
Mix the light cream paste and egg custard paste together.
7. 玻璃杯先放一层奶黄忌廉,然后放一层薄的芒果酱,再放上奶黄忌廉,盖上保鲜纸,置冰格冷藏10至15分钟。
In a glass, place first layer of the cream and custard paste, then a thin layer of mango pulp, another layer of cream and custard paste. Cover the glass with a plastic wrap and place it in a freezer for 10 to 15 minutes.
8. 洒上饼碎,饰上薄荷叶。
Sprinkle with biscuit crumbs and granish with peppermint leaves.
小贴士:可随意以其他水果代替。
Tips:It can be any fruit instead of mango.
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