微碳菜式: 「微碳‧春天花園」(鮮果朱古力慕思)Micro Carbon – Spring Garden (fresh fruits chocolate mousse)

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餅底材料及製法

將100g朱古力磚融化,加入100g烤杏仁片及50g Dou Penotti朱古力醬,攤開成薄片,雪凍定型後以餅模切成小圓形

醃紅桑子材料及製法

紅桑子100g,以20ml青檸汁及20g楓蜜拌勻,然後瀝乾

朱古力慕思材料及製法

1. 將浸軟去核棗子100g、50g合桃、大菜4g、Dou Penotti朱古力醬100g、壓爛牛油果150g、無糖可可粉50g和清水50ml混和,以攪拌機打成漿狀,放進餅模內雪至成形

2. 將朱古力慕思倒出置於餅底之上,飾以醃紅桑子和其他水果,最後灑上可可粉

Base Ingredients and Method

Temper 100g coverture chocolate, and mix with 100g roasted almond slivers and 50g Dou Penotti spread , spread to a thin layer, chill to set , and cut with a ring to the desired size.

Raspberry Sauce Ingredients and Method

Mix 100 g raspberries with 20 ml lime juice& 20 g maple syrop, and strain.

Mousse Ingredients and Method 

1. Mix 100g soaked cup pitted dates, 50g walnuts, 4g soaked gelatin/agar agar, 100g Dou Pennoti spread, 150g cup mashed avocados (1 1⁄2 avocados), 50g unsweetened cocoa powder and 50 ml water in a food processor till smooth, fill in ramekins and chill to set.

2. Put the mousse on top of the base, decorate with fruits and sifted cocoa powder.

Source: 微碳行動 Micro Carbon Operation, Chef Michael Erlik @ Hong Kong Culinary Academy

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