識煮食譜|人氣廚師Bernnie教整消暑芒果芝士手造雪糕
2022-07-14 00:00
天氣炎熱,食雪糕是最美味又涼快的消暑方法。將於7月17日隨《星島日報》附送的食譜書《夏滋味 開胃果饌》,請到人氣廚師Bernnie教大家製作以水果炮製的美食,今日睇片向Bernnie偷師,學整美味的芒果芝士手造雪糕,而且做法簡單,適合與小朋友一起製作,烹受親子入廚樂。
芒果芝士手造雪糕 Homemade Mango Cheese Ice Cream
做法和食材都很簡單的手造雪糕,是周末及假日最好的親子活動,同時滿足大小朋友的願望。
分量:4人份 需時:20分鐘
材料:
芒果 2個
淡忌廉 1.5杯
忌廉芝士 1/3磚
糖 4茶匙
奶黃醬 1/3杯
瑪利餅 8塊
薄荷葉 少許
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. 用攪拌機將一半芒果肉打至滑身,與餘下果粒撈勻,備用。
Blend half of the mango with a blender until smooth and mix with remaining half for later use.
3. 瑪利餅用食物處理器打碎。
Crush the marie biscuits with a food processor.
4. 淡忌廉加糖用食物處理器打至企身。
Blend the light cream and sugar with a food processor until soft peaks forms.
5. 奶黃醬及忌廉芝士用食物處理器打成膏狀。
Blend the egg custard and cream cheese with a food processor into a paste.
6. 將淡忌廉與奶黃忌廉芝士撈勻。
Mix the light cream paste and egg custard paste together.
7. 玻璃杯先放一層奶黃忌廉,然後放一層薄的芒果醬,再放上奶黃忌廉,蓋上保鮮紙,置冰格冷藏10至15分鐘。
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. 灑上餅碎,飾上薄荷葉。
Sprinkle with biscuit crumbs and granish with peppermint leaves.
小貼士:可隨意以其他水果代替。
Tips:It can be any fruit instead of mango.
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