覆盆子慕斯

【覆盆子慕斯】 Raspberry Mousse 慕斯材料 300克 覆盆子，1/2大匙 魚膠粉，1大匙 熱水 2個 蛋白，60克 細砂糖，200克 鮮奶油 1大匙 櫻桃酒 裝飾 覆盆子、巧克力 用具 12個 (50毫升) 玻璃小杯 Mousse Ingredients 300g raspberries, 1/2 tbsp gelatine powder, 1 tbsp hot water 2 egg white, 60g caster sugar, 200g fresh cream 1 tbsp Kirsch Decoration raspberries, chocolate Utensils 12 of 50ml small glasses

做法 將覆盆子攪爛，過篩備用。 魚膠粉與熱水調至溶解，拌入覆盆子液中。 將蛋白打發至發泡，細砂糖慢慢加入，繼續打發至硬狀。 鮮奶油打起至軟性，與蛋白拌勻成蛋白奶油。 將蛋白奶油及櫻桃酒一起加入覆盆子混合物中，拌均勻成慕斯。 把慕斯分別擠在杯子裡，冷藏至凝固。 食用前以覆盆子及巧克力裝飾即可。 Method Pound the raspberries until fine, strain well. Keep aside. Melt the gelatine powder with hot water. Stir into raspberry. Whisk the egg white, add in caster sugar gradually, continue whisk until stiff peaks form. Whisk the fresh cream until soft peaks. Fold into egg white to from egg white cream. Fold the egg white cream and Kirsch into rasberry mixture to form mousse. Pipe the mousse in the glasses. Frozen until set. Decorate with raspberry and chocolate before serving.