精致甜点 ④ 阿伦加草莓奶昔

可可百利亚太区首席技术顾问Andres Lara

阿伦加草莓奶昔制作视频——

阿伦加草莓奶昔配方——

Strawberry Gelato 草莓冰激凌

Strawberry puree 草莓果泥..............542g

Milk 牛奶..............300g

Cream 奶油..............154g

Trimoline 转化糖..............54g

Dextrose 葡萄糖..............120g

Sucrose 砂糖..............46g

Stabalizer 冰激凌稳定剂..............6g

Milk powder 奶粉..............44g

Alunga Couverture 阿伦加牛奶巧克力..............232g

1.Warm the milk and cream to 40℃

加热牛奶和淡奶油到40℃

2.Add all the dry ingredients,cook to 85℃ pour over the melted chocolate

加入其他原料，加入到85℃以后，倒入融化的巧克力

3.Blend allow to rest in chiller,process in ice cream machine.

混合后放入冰箱，用冰淇淋机制作

Strawberry coulis 草莓库里

strawberry puree 草莓果泥..............300g

sucrose 砂糖..............210g

honey 蜂蜜..............100g

strawberry licor 草莓味力娇..............25g

Mix all the ingredients, reserve in freezer.

混合所有原料，放入冰箱待用

Pavlova Sticks 甜饼干条

Egg whites 蛋白..............150g

sucrose 砂糖..............140g

icing sugar 糖霜..............140g

1.Whip egg whites with a pinch of cream of tartar,slowly as they become regular in density start to add sucrose. When meringue is firm, fold in icing sugar

搅打蛋白和一勺塔塔酱，慢慢搅拌均匀后加入砂糖，最后拌入糖粉

2.Pipe as desired sticks, sprinkle with icing sugar and sesame seeds.

挤成条状，撒上糖粉

3.Bake 120℃ until dry

120℃温度烤至干燥

Vanilla Chantilly 香草忌廉

Cream 淡奶油..............500g

Mascarpone 马斯卡彭奶酪..............75g

sucrose 砂糖..............55g

Vanilla Bean 香草豆..............1pic

1.Warm the cream to 60℃. To dissolve the sugar.

淡奶油加热至60℃，与糖融合

2.Mix well with Mascarpone.

混入马斯卡彭奶酪搅拌均匀

3.Allow to chill overnight.Gently whip when ready to use

在冰箱内静置过夜，使用前简单搅打即可