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hide]Verbena Cube Parfait
7 T1 S  n" G8 s( Wserved with Green Baguettes& O% d9 i! f  f) n) X" {" [
红莓冻糕块配绿茶长棍$ \$ [& w9 _4 J4 Z) r8 e
美女樱冻糕:
: l* ^+ _) h4 m! ~3 }300 克 砂糖
- O. ^, p2 c9 [$ ?+ c90 克 水6 W8 O6 L- `6 n. U1 X4 X$ p
200 克 蛋黄
) }5 L: z; F' P" Q+ N600 克 淡奶油* Y/ u$ t3 W* R$ r" x& Z  z7 s8 h
12 克 鱼胶6 k. _7 ^7 S1 V% V5 ]
150 克 牛奶
0 F4 W' @- W  d+ o20 克 美女樱叶子3 m: v: q5 p! c/ W. ?5 `
Verbena Parfait:6 c, J3 a  K5 X* ^
300 g Crystal Sugar
1 g! a5 F1 E, M; P90 g Water
, @( G# \5 s$ U2 A- i200 g Egg Yolk. x5 [" @7 v2 A1 A/ R3 o0 w0 z
600 g Whipped Cream, j5 [, x( [" ]0 Z) |* X
12 g Gelatin
. o+ r9 F8 d& ?* W150 g Milk
- \- O( G) v& z2 C20 g Verbena Leaves
7 A! Z0 ]6 b( {' K4 C; rSoak verbena leaves in cold milk overnight. Warm mixture to 40° C.
! w! T6 E; n) u3 E) Q, \8 A1 mDo not boil. Strain, and squeeze verbena leaves to extract as much
+ a% M  f3 Z0 G$ P0 kessence as possible, discard leaves. Add gelatin and melt. Heat water
  E8 u4 {+ H9 Q2 q( v3 Dand sugar to 121° C in a saucepan. Pour immediately over egg yolk.  ?1 B/ s& M2 i( i
Whisk in an electric mixer until fluffy and completely cool. Add milk to
$ Z" l0 E: O" g! \egg mixture. Add soft whipped cream. Pour mixture into a rectangular' I# N& |5 @9 D$ d  b+ t( H+ \
stainless steel ring and freeze overnight.
6 D" A) K" u* t* M提前一天将美女樱叶子浸泡在冷牛奶中，第二天加热至煮沸。另外，在汁锅中3 t4 w& x5 N" e
放入糖和水加热至121摄氏度，随即倒入蛋黄，并用搅拌机将其抽打蓬松，冷
; G( x- }9 x; b" E却。后放入提前在冰水中浸泡好的鱼胶。将牛奶和美女樱叶子过滤，即滤出. d" q- z6 T* S: ]$ H0 D0 L  s
叶子，同鸡蛋糊混合。最后倒入淡奶油。在长方形不锈钢定型圈中，倒入此冻
6 E% y! q% K! Z糕，入冰箱冷冻隔夜。- j0 _' R0 p. J4 K5 a6 q/ x* S
柠檬薄脆圈:+ T/ I1 j& X- h3 E8 N& N+ e
200 克 糖粉
% ?1 r) Y$ y9 R7 k" y3 g50 克 蛋糕粉6 z; v7 ]( U, k6 K
60 克 柠檬汁3 v$ X5 I8 H; Z: f; v5 s' P) w
60 克 黄油
5 Q. V9 }8 {- E' f" W1 [, Q少许 整粒开心果
$ v1 N; I, r+ g* D% xLemon Tuile Circle:2 u: g1 y# b) t( ?4 H0 Q: j: n
200 g Icing Sugar
! l; {* u$ O! L& ?" P& z2 B8 C50 g Cake Flour
7 F5 Y2 A; D1 f! q60 g Lemon Juice
9 W( G& r8 M5 x3 _60 g Butter
) i  i( D. d) b% gPistachios (whole)' o$ h, D3 Q: {2 k6 j
Sift icing sugar into a plastic bowl. Add lemon juice and melted butter,
3 M5 s/ s" C% K6 G' bfollowed by cake flour. Mix. Refrigerate overnight. Grease a flexipan* ?7 F( h4 g* s8 t6 v
and spread batter on pan in a long rectangle. Sprinkle with a few
1 f! ?0 a  {- g: Tbroken pistachios. Preheat oven to 180° C. Bake for twelve to fifteen
" S! @. V: s; @, Eminutes, or until brown. Remove from oven and wrap tuile around a
+ d! [7 s& s# ~rolling pin. Let set into cylinder. Store in an airtight container.
' h/ A& m$ G; o9 h可出品12份2 \; ?6 [# a  v/ u$ M$ q
-31-
% v: f4 [% f5 w9 O+ e( R在塑料碗中放入筛好的糖粉，缓慢倒入柠檬汁和融化的黄油，最后倒入蛋糕
& _8 P7 U0 A7 F2 p. j粉，混合成面糊。入冰箱冷藏隔夜。第二天，在放有橡胶模具的烤盘上，将面1 c( p$ {: ?4 [: Z/ \
糊定形为长条状，并撒上少许开心果碎。将烤箱提前预热至180摄氏度，先烘烤
2 R8 ~# b* Y: Y至少12至15分钟至颜色棕黄。取出，放置一段时间，直至用擀面杖可将其定型2 m$ [2 U% W, V$ M
成圆圈。凝固后放入塑料容器，以保持酥脆。( V5 r# L6 E; r3 m4 e6 L
绿茶长棍:% Y2 y% h1 k2 ?" |
100 克 糖粉7 H& ^8 K. j; k7 n/ N  S0 i0 {
100 克 蛋糕粉& g8 [- ?' b+ X! E7 v( J
100 克 黄油
3 ?. S: I' S8 g80 克 蛋清
3 z$ @8 {4 }4 N' G少许 绿茶粉
- b* n; E; ~! q/ W0 O4 Z& OGreen Tea Baguette:
" C4 N. J5 @- `* D' c7 |9 [$ N100 g Icing Sugar
$ G; `8 m8 _' }* E100 g Cake Flour
+ j0 H: v- H$ R) ~. e100 g Butter
* p. F* V$ n% b( U80 g Egg White
9 G! ?" [5 A- KGreen Tea Powder (matcha)
. N7 C' r4 f" _5 C* a. G  D在不锈钢碗中将软黄油和糖粉混合。缓慢倒入液体蛋清、筛好的蛋糕粉和绿茶: T1 R% {: l7 u! l( ~+ U
粉，混合成面糊。入冰箱冷藏隔夜至凝固。将面糊倒入裱花袋，在带油纸的烤
3 j1 t; ~6 e) w- d, e盘上，挤出长条形。提前将烤箱预热至160摄氏度，快速烘烤。注意：应保持其4 c: y. j' A5 u1 t
绿颜色。取出放入密封容器。
2 P' g0 M4 U2 f0 y* \% }! k9 V2 WMix softened butter and icing sugar in a stainless steel bowl. Slowly
% \) P4 X, @6 u4 x1 {! K5 \* |: K5 Y. {incorporate egg white, sifted cake flour, and green tea powder. Refrigerate4 m0 e- n/ A7 \3 e  n8 ]
overnight until set. Using a plastic piping bag, pipe a long strip of
& h2 L7 ~% h! G9 Z( gmixture onto a pan lined with greased parchment paper. Bake quickly
# I4 M4 e8 s* Sin an oven preheated to 160° C. Make sure the green color does
4 X% {; A* Q; u+ ynot change during the baking process. Store in an airtight container., g/ L2 B, D, u6 G
-32-
# k8 ~" }6 w8 r; g, Z# k提前一天将红莓泥解冻。第二天，在汁锅中放入水，糖和葡萄糖粉加热至45摄
  r% y+ h9 K/ u1 k氏度，倒入稳定剂，持续搅拌直至煮沸。冷却后，同覆盆子果溶，柠檬汁混. u/ s: S5 O4 u  s7 ^4 _, T* K* C0 S% q
合。放置至少2小时。不要马上使用，注意：要让水果的味道完全浸出。过滤
3 v2 ^! r# m+ k0 ]后，用制冰机做出松软的雪泥。入冰箱冷冻备用。- c1 s: j9 @" d- p% C# v
Defrost raspberry purée a day in advance. Heat water, sugar and glucose
: F8 |/ K, X; G! z! jpowder to 45° C in a saucepan. Add stabilizer and stir continuously until4 Q: a' w& x, E+ F* h2 G
mixture boils. Let cool before adding raspberry purée and lemon juice., X7 D0 O9 u; h+ D+ J: @$ d! Q
Let cool for at least two hours. Do not use immediately. It is important for# f( d. u' f$ h$ R
the flavor to have time to fully develop. Strain through a sieve and use# m% Q. c- W5 w, n* f
an ice cream maker to obtain a soft sorbet. Freeze until ready to serve.
# }; q0 `; f8 A7 j红莓冰霜:+ \/ i- C5 D6 k
500 克 红莓泥) m! a0 L, h& {2 |
100 克 砂糖
5 g0 E. X- ~' i4 q( R8 F125 克 矿泉水
7 _, n) s9 z5 g# D/ v20 克 柠檬汁; X. ^, J1 O8 j" m
60 克 葡萄糖粉
3 ~$ ~2 N4 H1 ?* O0 ~1 克 雪泥稳定剂1 i; ^6 s! H8 @; W% J1 ?: C+ J" h
Raspberry Sorbet:
8 r: ]2 Y7 d0 y+ e( x$ g500 g Raspberry Puree& s: x, D; `$ x9 C
100 g Crystal Sugar
) L% Z' v1 ~; F7 T1 [0 D125 g Mineral Water
/ S8 W9 q1 v) R20 g Lemon Juice
/ b6 K4 W9 ]& a60 g Glucose Powder
& d+ w9 c  V8 X( j# w6 y/ L1 g Stabilizer Sorbet
5 K% |" P% l5 T- c6 i/ y5 U9 A  VAssembly:
! G8 ]7 [: Y0 r4 O1 V4 _8 LRemove verbena parfait from freezer cut into small rectangular" u! o& q2 @- @( p: }
portions. Add a layer of sour cherries in liqueur, and top
5 L7 M4 t! Q* V: r, qwith lemon tuile circle (as pictured). Spoon a raspberry sorbet
7 F8 w8 g3 C3 m% t1 |" lquenelle onto each plate and top with a green tea baguette.
1 ^8 G2 c5 L' N/ `  xSour cherry liqueur makes a good accompaniment to this dessert.; F7 {+ m8 a- T. X6 I. `! u! S
制作：
; e& v: @% d  n+ K从冰箱冷冻室中取出美女樱冻糕，切割成长方形小块。在顶部放一些酸樱桃，
* o3 G% ~) O9 a3 A0 _7 c最顶端放柠檬脆瓦圆圈。红莓冰霜可以做成水滴形，旁边摆放长条绿茶棍。此
+ H* H! K9 ]# D0 k: r" }甜品配以透明酸樱桃酒，口味极佳。__

cake cake cake