查看完整版本: 提拉米苏[53P]

提拉米苏[53P]

[size=4][color=#000]材料：kiri奶酪450克，朗姆酒5ml，柠檬汁5ml；蛋黄2个，细砂糖50克，吉利丁片5克（大约1片）；雀巢奶油250ml(1盒)；咖啡蜜15ml，手指饼干150克（垫底和夹心用）；可可粉适量(装饰用)
做法：
1、吉利丁片用凉水泡5分钟使其变软
2、将奶酪搅打松软，加入朗姆酒和柠檬汁拌匀
3、蛋黄和25克细砂糖混合，隔热水（不超过70度）打至颜色发白砂糖融化
4、加入泡软后的吉利丁片从水中捞出，淋干水，放入器皿中，隔水加热并不断搅拌使吉利丁片完全融化，稍凉后备用
5、将奶油和25克细砂糖打发至湿性发泡
6、将以上分别打好的奶酪、蛋黄和打发的鲜奶油混合，加入吉利丁液搅拌均匀成奶酪糊备用
7、将手指饼干切成适合大小，沾少许咖啡蜜后放入模具的底部
8、在手指饼干上面倒入一半奶酪糊， 再放一层浸湿咖啡的饼干
9、接着倒入剩余的奶酪糊，将模具轻磕几下使最下层的奶酪糊平整
10、放入冰箱冷藏4小时后即可食用
11、食用前筛入可可粉做装饰[/color][/size]


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很讚ˇ呃講解
生蛋清禽流感須注意:excellence

常有必要隆重推荐一下！常有必要隆重推荐一下！

楼主做的真心好看，只是稍微觉得吉丁片可能不是很有必要，个人在国外餐馆做提拉米苏的时候，并没有放它。感觉放了的话，奶油可能会更加硬一些，但是觉得这个甜点还是奶油软一些比较好吧。 以上只是个人感觉和经验:excellence

*** 作者被禁止或删除 内容自动屏蔽 ***

讲的很详细，感谢楼主分享，个人还是爱好吃布朗尼，希望楼主下次能分享布朗尼的做法