甜品：Green tea vanilla pannacotta with chocolate sauce
抹茶香草意式奶凍配巧克力醬
ngredients材料
100 ml of milk
1 vanilla pods, division and remove seeds
Heat 2 TBSPS of green tea
350 ml whipping cream
One quarter of gelatin, soak in water
70 grams of sugar
30 grams of sugar,
150 ml of water
1 TBSP cocoa
100 g quality dark chocolate (70% cocoa), broken into pieces
100毫升牛奶
1香草豆莢,對半切開(kāi)和刮下種子
2個(gè)的綠茶包
350毫升淡奶油
1?片明膠,泡在水里
70克糖粉
30克砂糖
150毫升水
1湯匙可可粉
100 g優(yōu)質(zhì)黑巧克力(70%可可),破成碎片
Method制作方法
The milk and vanilla pods and seeds, tea bags or tea and half the butter in a small pot, until slowly cook for about 10 minutes by a third.Taken off from the fire and extract the tea bags (the mixture through a screen if you are using loose tea or tea bags with broken).Extrusion of plastic, discarding the soaking water, then stir glue to the tea mixed and leave the dissolution.Allowed to cool, then placed in the refrigerator, stirring occasionally, until the mixture coat at the back of the spoon.Delete the vanilla pod.
Assembled powdered sugar and the rest of the cream.Mix together the two cream.Is divided into four metal mold (small cappuccino cups or can).Cover and cooling at least an hour.
At the same time, local sugar, cocoa and water in a small saucepan, bring to a boil.Take off the heat and stir broken chocolate.Warm and stir until dissolved, after a short stay.
Services, and sometimes I put the mould or cup in some relaxation pannacotta boiling water, then put it a plate and a scoop of chocolate sauce to bypass it, or - especially if you feel a little wet mixture, you can simply services in its cup dessert chocolate sauce
把牛奶、香草豆莢和種子,茶袋和一半的奶油在一個(gè)小鍋,慢慢煮大約10分鐘直到減少三分之一。從火上拿下來(lái)并提取茶袋。擠出的明膠多余的浸泡水,放入然后攪拌膠到茶混合。冷卻后,放置在冰箱里,中間不斷攪拌,直到混合物很厚稠。去除香草豆莢。
加入糖粉和剩下的奶油。把兩個(gè)奶油混合在一起。分為四個(gè)金屬模具(小杯卡布奇諾咖啡杯或也可以)。進(jìn)冰箱冷藏至少一個(gè)小時(shí)。
與此同時(shí),在一個(gè)小平底鍋,燒開(kāi)，隔水化開(kāi)黑巧克力，加入糖和水制成的糖漿，做成巧克力沙司。。
裝盤(pán),有時(shí)我把模具或杯在一些的pannacotta滾水浸幾秒,意式奶凍就很容易脫模，然后淋上甜點(diǎn)巧克力醬即成。
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