藍莓慕思 Blueberry Mousse

材料 Ingredients

無味吉利丁粉 Unflavored gelatin 4 小匙 tsp 石榴藍莓果汁 Pomegranate-blueberry juice 1-1/2 杯 Cup 藍莓 Blueberry 1 杯 cup 蛋黃 Egg yolk 3 個 ea 白糖 Granulated sugar 4+4 大匙 Tbs 水 Water 2 大匙 Tbs 蛋白 Egg white 3 個 ea 檸檬汁 Lemon juice 1 小匙 tsp 鮮奶油 Heavy cream 1 杯 cup

做法

1.	藍莓放進果汁機打成泥狀後用濾網濾去果皮。將4小匙吉利丁粉和4大匙水果汁倒入一個小碗裡拌勻，放到一旁靜置10分鐘。
2.	將蛋黃和4大匙糖放進小鍋打勻，再加入藍莓泥和剩餘的果汁用中火煮到溫度達到170°F(75°C)時熄火，並將鍋子移開爐頭。煮時要不斷攪動。加入(1)項的吉利丁粉並攪拌到吉利丁溶化。 放置一旁備用。
3.	準備"義大利蛋白霜"。
4.	把鮮奶油打到中性發泡，大約10分鐘。
5.	輕輕地將鮮奶油和藍莓餡拌勻。然後加入蛋白霜輕輕攪拌到蛋白霜与藍莓你充分混合。
6.	放進冰箱直到凝固，至少要2個小時。

PROCEDURE

1.	Puree the blueberries in a blender then strain through a sieve. Bloom the gelatin powders with 4 tbs. of the juice in a bowl. Let is sit for 10 minutes.
2.	Beat the egg yolks and 4 tbs. of sugar in a sauce pot. Add the blueberry puree and remaining juice and cook over medium heat until the temperature reaches 170°F(75°C), stir consistently. Remove the pot from the heat. Add the gelatin and stir until the gelatin is dissolved completely. Set it aside to cool down.
3.	Prepare "Italian Meringue"。
4.	Whip the cream to medium peak, approx. 10 minutes.
5.	Gently mix the whipped cream with the blueberry mixture. Then gently fold in the Italian meringue until combine.
6.	Store in the fridge. It takes at least 2 hours to set.

最後更新 (Last Update): 02/17/2016
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