Sunday, 6 March 2011

草莓优格果冻 (Strawberry Yoghurt Jelly)

之前做蛋糕用剩的草莓. 我把做过的芒果优格果冻食谱换成草莓
味的, 只是果冻底层部分额外加入新鲜的草莓粒.

我也借此把这道甜品来响应由 Jess 发起的 Aspiring Bakers #5 :
Fruity March (March 2011) .




底层材料:

300ml 鲜奶
80gm 幼糖
5 gm 燕菜粉

2杯
草莓味优格
1 tbsp 柠檬汁
1/2 tbsp 柠檬皮屑
80gm 新鲜草
,切粒

上层材料:

300 ml 清水
50 gm 幼糖
3 gm 燕菜粉
适量草莓,切片

做法:

1. 底层燕菜 : 牛奶用小火煮滚.
2. 把幼糖和燕菜粉拌均后加入热牛奶里.再搅拌至完全溶解.
离火.
3. 加入优格,柠檬汁,皮屑和草莓粒. 搅拌均匀.
4. 把混合料倒入燕菜模里.待凉及稍硬.
5. 上层燕菜 : 将清水煮滚.
6. 把幼糖及燕菜粉拌均后加入热水里.再搅拌至完全溶解.
离火.
7. 拌入芒果粒.再把混合料轻轻倒在稍硬的底层燕菜上.
8. 待冷却后放入冰箱冷藏.



Bottom layer:

300ml fresh Milk
80 gm sugar
5 gm agar-agar Powder

2 cups strawberry yoghurt
1 tbsp lemon juice
1/2 tbsp lemon rind
80 gm strawberries, cut into small cubes

Top layer:

300 ml water
50 gm sugar
3 gm agar-Agar Powder
100 gm fresh Mango cubes

Method:

1. Bottom layer: Boil fresh milk over low heat.
2. Mix sugar and agar-agar powder together, add into hot
milk. Stirtill dissolve. Remove from heat.
3. Add in yoghurt, lemon juice, rind and strawberries cubes.
4. Pour the mixture into prepared jelly mould. Leave to
half set.
5.
Arrange the strawberries slices on it.
6. Top layer:Bring water to boil.
7. Mix sugar and agar-agar powder together,add into
hot water. Stir till dissolve. Remove from heat.
8. Spoon mixture onto the half set bottom layer.
9. Leave to cool and set. Chill into fridge.