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首頁 >> 烘焙配方 >>蛋糕 >> 火龍果慕斯（小蛋糕）

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详细内容

火龍果慕斯（小蛋糕）

火龍果慕斯（小蛋糕）的做法
8.4 综合评分 1371 人做过这道菜收藏
泳歌的厨房
泳歌这款甜品是慕斯中最简单的一款（果汁加丁片加奶油）。大家可以按这个方做草莓慕斯，蓝莓慕斯等。只要把方中的果液换一下就可以。没有慕斯圈的可用慕斯杯那样更方便。

配方做4個兩寸的小慕斯蛋糕：

方1是布丁慕斯：

方2是芝士慕斯：(不同的配比口味完全不一樣)

方2材料
火龍果液50克
奶油奶酪50克
吉利丁片5克
柠檬汁 5克
淡奶油100克
糖粉20克

1：吉利丁片提前用凉开水泡软待用。
2：用粉篩制作出50克火龍果液待用。
3：奶油奶酪隔熱水攪拌順滑分次加入50克火龍果液和檸檬汁拌均勻，再加入隔水融化的吉利丁液，制作成火龍果芝士糊。
4：淡奶油加入糖粉打到六成發可流動的那種。
5：奶油分2次和火龍果奶酪糊翻拌均勻(盡快混合倒入模具否則火龍果糊會很快變濃稠)
6：倒入模具震模冷藏4小時後敷熱毛巾脫模。

用料

火龍果液	70克
吉利丁片	6克
淡奶油	150克
糖	15克
餅幹底材料
优冠餅幹	60克
黃油	25克

火龍果慕斯（小蛋糕）的做法

制作餅幹底：将餅幹装入保鲜袋用檊面杖碾成粉状。加入坐水融化的黃油，混合均匀后压入慕斯模具中，压实冷冻备用。
吉利丁片涼水泡軟。倒去水放入碗中隔水融化成吉利丁液。
用粉筛和绞拌机制作出70克火龍果液。
150克淡奶油加入15克糖粉。倒入事先冷凍的打蛋盆裏。（經過冷凍的打蛋盆更容易打發奶油）
把淡奶油打至6成發。可緩慢流動的那種，千萬別打到表花那種。
火龍果液中加入吉利丁液搅拌均匀。

（现在天冷为防止吉利丁液加到火龙里液中会凝固。建议把火龍果液加温，只要温就可以）

(天热制作会遇到果液比较稀的情况，可把加了丁液的火龍果液放至冰箱冷藏一会，让它变的略浓稠再与淡奶油混合。)
将三分之一打发的奶油和火龍果液混合搅拌，再分次倒入剩下的奶油霜搅拌均匀成火龙果慕斯液。
从冰箱取出冻好有餅幹底的慕斯圈。倒入火龙果慕斯糊。再轻轻震放了慕斯蛋糕的烤盘。再放入冰箱冷藏4小时以上。
將凝固好的慕斯從冰箱取出略微用熱毛巾敷一下就可以放脫模器上脫模。
同樣的果汁重量做出完全不同顔色的火龍果慕斯。顔色更深的是自幾到果園摘的。果農說這是十成熟的火龍果，果肉顔色更深，甜度更甜。而巿場賣的爲運輸方便只有七成熟就采摘了。
這是超市買的七成熟火龍果做的火龍果慕斯蛋糕。

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