沒有名字的甜點店-尋找人氣甜點 – 8
Raspberry Bavarian – by Sabrina Chen
A: milk :100g, sugar:50g
B:egg yolks:3, sugar :50g, gelatin :7g
C:respberry puree : 100g
D:heavy cream :200g
1.Heat the milk and sugar in a pan.
2.Whip the yolks with second of sugar.
3.When the milk mixture comes to a boil, temper the yolks with one-fourth of this mix and return all to the pan. Cook to 85c.
4.Bring the raspberry puree to a boil add gelatin and stir to dissolve until cooled to about 25c. Combine with the milk mixture.
5.Whip the cream into soft peaks and fold in the whipped cream.
6.Pour into molds and chill.
7.Decorate the top with chocolate glacage.
DISCLAIMER: KTSF 二十六台並不對此比賽中的食譜及用料安全性負責。觀眾應自行斟酌。