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20080818 Mousse 慕斯 by Pan James
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Pan James
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泡過冷開水的吉利丁
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Pan James
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拌勻的巧克力和鮮奶油加入泡過冷開水的吉力丁
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Pan James
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先倒少許巧克力慕斯到墊有蛋糕海綿的模子中
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Pan James
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抹平讓蛋糕海綿吸收酒味
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Pan James
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舖事先做好的巧克力餅增加口感
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Pan James
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倒巧克力慕斯蓋過餅乾
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Pan James
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抹平
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Pan James
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Cream cheese 和動物性鮮奶油隔水煮融
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Pan James
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隔水將吉利丁全融成水
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Pan James
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倒起司慕斯到模子中然後抹平
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Pan James
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蓋上蛋糕海綿
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Pan James
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再倒起司慕斯(增加中間蛋糕海綿的口感)
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Pan James
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抹平
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Pan James
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慢慢將加熱的動物性鮮奶油倒入沸騰的焦糖中時要小心焦糖會噴出
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Pan James
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邊攪拌邊將剩下動物性鮮奶油逐次慢慢倒入焦糖中
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Pan James
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吉利丁在焦糖慕斯中全部溶解後過篩
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Pan James
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焦糖慕斯慢慢倒入打微發的焦糖蛋黃中拌勻
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Pan James
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再倒入打發的動物性鮮奶油中拌勻
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Pan James
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將焦糖慕斯倒入模子中
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Pan James
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冰硬後灑摩卡濃縮果醬(咖啡精)再倒果膠
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Pan James
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摩卡濃縮果醬(咖啡精)+果膠
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Pan James
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抹平果膠
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Pan James
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脫模 01
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Pan James
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脫模 02
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Pan James
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盤飾
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Pan James
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斷面秀
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Pan James
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盤飾
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Pan James
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鏡面果膠
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Pan James
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鏡面果膠英文說明
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Pan James
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摩卡濃縮果醬(咖啡精)
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