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)



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




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

法式雜莓蛋白餅 Summer Berry Pavlova

Serves: 10

酥皮 For the meringue
6隻 大雞蛋(最好是有機蛋) 6 large egg whites, preferably free-range or organic
250克 砂糖 250g caster sugar
海鹽 少許 a pinch of sea salt
蛋白餅 For the pavlova
400克 新鮮草莓和桑莓,或任何軟身水果 400g fresh strawberries and raspberries , or any soft fruit
500克 脫脂希臘酸奶 500g 0% fat greek yoghurt
1湯匙 砂糖 1 tablespoons caster sugar
1條 雲里拿 1 vanilla pod, seeds removed
薄荷葉 少許 a few sprigs of fresh mint, leaves picked


1. 烤箱預熱至150°C(風扇爐)130℃(氣體爐)。
Preheat the oven to 150°C/fan 130°C/gas 2.

2. 將蛋白放入一個乾淨的碗中以中速攪拌,直到他們開始杰身。
Put your egg whites into a clean bowl and whisk them at a medium speed until they start to form nice firm peaks.

3. 攪拌時慢慢加入糖和鹽。將攪拌機調至高速,攪拌7-8分鐘,直到酥皮呈白色、有光澤和光滑。如有粒狀情況,多搞一會,小心不要攪過長時間至讓酥皮水化。
With your mixer still running, gradually add the sugar and a pinch of salt. Turn the mixer up to the highest setting and whisk for 7-8 minutes more until the meringue is white, glossy and smooth. If it feels grainy, whisk for a little bit longer, being careful not to let the meringue collapse.

4. 將兩個烤盤用烤紙包著。將酥皮混合物平分,塑造成一個直徑約20厘米的酥皮團。把烤盤放進烤箱,烤約1小時,直到蛋酥看起來稍微金黃,中間蓬鬆。
Line two baking trays with baking paper. Divide the meringue mixture evenly between them and shape each blob into a circle about 20cm in diameter. Put both trays into the oven and bake for 1 hour until the meringues look slightly golden and are fluffy in the middle.

5. 將大草莓切半,小的可以整個留下。混合桑莓,希臘酸奶與砂糖混合,然後加入雲里拿種子。
Halve or quarter the large strawberries and leave the smaller ones whole. Mix them with the raspberries. Mix the greek yoghurt with the caster sugar, then fold in the vanilla seeds.

6. 把一半的酸奶置在酥皮頂部,掃平。隨意撒上雜莓。
Spoon half the yoghurt on top of one of the meringue halves and smooth it out. Sprinkle half of your berries evenly around the yoghurt.

7. 在頂部放置剩下的酥皮,輕輕按下令它們黏在一起。剩下的酸奶倒在頂層,灑上剩下的雜莓。再夜上幾片薄荷葉便可食用!
Place the other meringue on top and press down gently to stick them together. Spread the remaining yoghurt over the top layer and sprinkle the remaining berries on top. Scatter over a few small mint leaves and enjoy!

More about this recipe: http://foodrevolutionday.com/recipe/7/Summer-Berry-Pavlova.html

南瓜朱古力鬆餅蛋糕 Vegan Pumpkin Chocolate Chip Muffin Cupcakes


Serve: 24 cupcakes

2杯 罐裝南瓜
2.5杯 麵粉
2杯 砂糖
2/3杯 菜油
1/2杯 豆漿
2茶匙 香草精
1茶匙 發酵粉
1茶匙 小蘇打
1茶匙 肉桂粉
1/2茶匙 鹽
1杯 巧克力片
2 cups canned pumpkin
2.5 cups flour
2 cups granulated sugar
2/3 cup vegetable oil
1/2 cup soy milk
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup of chocolate chips

做法 Methods

1. 將鬆餅模排好。
Line a muffin tin with eco-friendly (unbleached) cupcake liners.

2. 烤箱預熱至350°F/ 200°C。
Preheat oven to 350°F.

3. 將南瓜、油、豆奶、糖和香草精油放在中碗中攪拌。
In a medium mixing bowl, mix together the canned pumpkin, oil, soy milk, sugar and vanilla.

4. 然後篩入麵粉、泡打粉、蘇打粉、肉桂粉和鹽。用叉子或手打器攪拌(不要用電動攪拌機)。
When this is thoroughly mixed, sift in the flour, baking powder, baking soda, cinnamon and salt. Use a fork or whisk – not an electric mixer.

5. 倒入巧克力片。
When batter is thoroughly mixed, pour in the chocolate chips and mix them in

6. 將麵糊倒入鬆餅模,約2/3滿。烘培時鬆餅會升高,所以不要例得太滿。
Pour batter into the muffin tin – filling each space about 2/3 full. The cakes will rise a lot, so don’t overdo it unless you want gigantic cupcakes.

7. 放入350°F/200°C焗爐烘22分鐘。放涼即可。
Bake at 350°F for 22 minutes. Let cool before you eat them. Enjoy!

Source: inhabitots 
Photo: inhabitots