玫瑰慕斯 Rose Mousse

~ 愛的甜品 ~
玫瑰慕斯

Rose Mousse

慕斯層 Mousse Ingredients
80毫升 熱水／ 80ml hot water
1大匙 乾玫瑰花蕾／1 tbsp dried rose buds
1/2大匙 魚膠粉／1/2 tbsp gelatine powder
200克 鮮奶油／ 200g fresh cream
2個 蛋白／2 egg whites
60克 細砂糖／60g caster sugar

裝飾／Decoration
玫瑰花瓣、芫荽葉／ rose buds, coriander leaves

用具／Utensils
6個 (100毫升) 玻璃小杯／ 6 of 100ml small glasses
做法／Method

1. 將玫瑰花蕾泡在熱水中，浸泡至入味，過濾；保留幾片泡軟的玫瑰花瓣，加入玫瑰液體中。
   Soak the dried rose buds into hot water until absorbed, strain well. Reserve some soaked dried rose buds, add into the rose syrup.
2. 把魚膠粉加入玫瑰液體中，隔著沸水調拌至溶化，置涼。
   Add the gelatine powder into rose syrup, stir over boiling water until dissolves. Leave to cool.
   
3. 鮮奶油打起至軟性。
   Whisk the fresh cream until soft peaks.
   
4. 蛋白打發至軟性，慢慢將砂糖加入，繼續打發至硬狀，與鮮奶油一起拌勻。
   Whisk the egg white until light and fluffy, add in sugar slowly, continue whisk until stiff. Mix with fresh cream.
   
5. 將蛋白奶油加入玫瑰茶混合物中，拌均勻成慕斯，裝入擠花袋中。
   Fold the egg white cream into rose mixture to form mousse. Spoon into piping bag.
   
6. 把慕斯分別擠在杯子裡，冷藏至凝固。
   Pipe the mousse in the glasses. Frozen until set.
   
7. 食用前以花瓣及芫荽葉隨意裝飾即可。Decorate with rose buds and coriander leaf before serving.