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原料
冷凍果泥 200克(加10%糖), 果醬 120克, 動物性淡奶油 360ml, 牛奶 250ml, 香草豆莢 1/3跟, 蛋黃 3個, 細砂糖 60克, 吉利丁粉 6克, 水 18ml, 香草精 適量
步驟
1蛋黃中加入砂糖
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2攪拌至顏色變白
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3將牛奶、香草籽、香草棒倒入鍋中加熱至快要沸騰的狀態
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4將3)緩緩地倒入2)中,邊倒邊攪拌
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5攪拌均勻後,倒回鍋中
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6用文火加熱,並不斷攪拌
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7直至溫度上升至83℃
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8過濾即成英式奶油醬
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9如果沒有烘焙用溫度計,也可以在液體變得濃稠後用橡皮刮刀舀起一些,再用手指或者湯匙在表面畫上一條線,畫過之後留下條狀痕跡,就表明溫度已經達到83℃了
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10英式奶油醬中加入香草精
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11攪拌均勻,趁著有一定溫度,加入事先用冷開水浸泡至軟並瀝干水分的吉利丁片
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12攪拌至完全溶解,放至室溫備用
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13將櫻桃果泥和櫻桃果醬放入盆中,用攪拌器攪拌均勻
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14將4)倒入3)中
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15攪拌均勻
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16加入打至6成法的淡奶油中
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17翻拌均勻,裝入容器中,蓋上保鮮膜,放入冰箱冷藏即可
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