芒果沙冰材料:
芒果肉 300g
綠茶 100g
奶 80g
冰粒 100g
奶蓋材料:
忌廉芝士 25g
淡忌廉 100g
牛奶 25g
糖 20g
幼鹽 1/4茶匙
芒果沙冰做法:
1. 綠茶包加200g熱水沖泡約10-15分鐘放涼備用
2. 芒果肉、綠茶、奶、冰加在一起攪拌至沙冰狀態(不要打得太爛，保留少少果肉及冰碎）
3. 將芒果沙冰倒入高身杯內，大約7、8成滿
奶蓋做法:
1. 忌廉芝士室温放軟，加糖及幼鹽用匙羹攪拌至棉滑沒顆粒後加入牛奶攪勻備用
2. 淡忌廉打至挺身，將忌廉芝士糊加入拌勻
3. 最後加上芒果沙冰上，即成
2012年9月8日 星期六
Espresso Bean Ice Cream Soda
Espresso Bean Ice Cream Soda
SERVES 2
Prep Time: 10 minutes
Ingredients:
2 teaspoons instant espresso powder, divided
1 ½ teaspoons packed dark-brown sugar
Boiling water
1 16-ounce bottle chilled seltzer water
1 ½ cups premium ice cream
2 cups heavy cream
2 tablespoons sugar
2 tablespoons finely chopped chocolate covered espresso beans
Directions:
In a small pitcher, combine 1 teaspoon espresso powder and brown sugar. Add 2 tablespoons boiling water and stir until sugar has dissolved, then add seltzer water.
In a separate bowl, beat cream, sugar, and remaining espresso powder until mixture becomes fluffy and set aside.
Divide seltzer mixture between 2 glasses. Using a small ice cream scoop, divide ice cream between glasses. Press down to submerge.
Top with a dollop of whipped cream. Sprinkle with espresso beans; serve immediately.
SERVES 2
Prep Time: 10 minutes
Ingredients:
2 teaspoons instant espresso powder, divided
1 ½ teaspoons packed dark-brown sugar
Boiling water
1 16-ounce bottle chilled seltzer water
1 ½ cups premium ice cream
2 cups heavy cream
2 tablespoons sugar
2 tablespoons finely chopped chocolate covered espresso beans
Directions:
In a small pitcher, combine 1 teaspoon espresso powder and brown sugar. Add 2 tablespoons boiling water and stir until sugar has dissolved, then add seltzer water.
In a separate bowl, beat cream, sugar, and remaining espresso powder until mixture becomes fluffy and set aside.
Divide seltzer mixture between 2 glasses. Using a small ice cream scoop, divide ice cream between glasses. Press down to submerge.
Top with a dollop of whipped cream. Sprinkle with espresso beans; serve immediately.
2012年8月2日 星期四
Nini Bellinis
Nini Bellinis
2 ripe peaches, flat ones if you can get them
1 x 750ml bottle of chilled Prosecco
METHOD
How to make Nini Bellinis
1. I think this is best made just before serving, in front of your friends. Halve your peaches, remove their stones, then pop them into a liquidizer and blitz until smooth. Add a splash of water if needed and put the purée into a jug. If you don't have a liquidizer just use your hands to squeeze, mash and really push the peaches through a sieve so you get as much as possible of their wonderful flavour and the colour from their skins into the purée. You can get the purée as fine as you like, but I don't mind the thickness...it's quite rustic. Discard (or eat!) whatever is left behind in the sieve, then pour your Prosecco into the jug and gently mix together. Divide between six glasses right away, and top up with a little more Prosecco if need be, and enjoy!
P.S. The spirit of the Bellini isn't exclusive to peaches -- nectarines or berries are also lovely used in the same way. There could easily be a Bellini for every month of the year.
2 ripe peaches, flat ones if you can get them
1 x 750ml bottle of chilled Prosecco
METHOD
How to make Nini Bellinis
1. I think this is best made just before serving, in front of your friends. Halve your peaches, remove their stones, then pop them into a liquidizer and blitz until smooth. Add a splash of water if needed and put the purée into a jug. If you don't have a liquidizer just use your hands to squeeze, mash and really push the peaches through a sieve so you get as much as possible of their wonderful flavour and the colour from their skins into the purée. You can get the purée as fine as you like, but I don't mind the thickness...it's quite rustic. Discard (or eat!) whatever is left behind in the sieve, then pour your Prosecco into the jug and gently mix together. Divide between six glasses right away, and top up with a little more Prosecco if need be, and enjoy!
P.S. The spirit of the Bellini isn't exclusive to peaches -- nectarines or berries are also lovely used in the same way. There could easily be a Bellini for every month of the year.
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