焦糖慕斯配鲜草莓 Caramel Mousse with Strawberry

焦糖慕斯配鲜草莓 Caramel Mousse with Strawberry

方 圆

Fang Yuan

从业20余年，在多家国际五星酒店担任饼房厨师长。

20 years of professional experience as an executive pastry chef in many five-star hotels.

材料 糖250克，淡奶油950克，鱼胶20克。

制作方法

1 将糖炒成焦糖，倒入450克淡奶油，用小火煮至融化。

2 降温至60℃，加入鱼胶片。

3 降温至40℃，加入打发的500克淡奶油。

4 将混合的慕斯倒入模具中。

5 放入冰箱内冷藏8小时，取出装盘。

6 搭配巧克力和新鲜草莓装饰即可。

Ingredients

Sugar 250g

Unsalted butter 950g

Fish gelatin 20g

Procedures

1 Fry sugar into caramel, pour 450g unsalted butter and boil until melted.

2 Cool down to 60℃ and add fish gelatin.

3 Cool down to 40℃and add 500g unsalted butter.

4 Pour mousse mixture into mold.

5 Put in the fridge for 8 hours and dish it up.

6 Decorate with chocolate and strawberries.