Ingredients 配料
Serves five to six people 可供5至6人享用
For the jelly 果冻做法
250g fresh berries (raspberries, blueberries and/or strawberries) 250g鲜莓(覆盆子,蓝莓和/或草莓)
1 orange, zest and juice only 1个桔子,只要皮和果汁
100g white sugar 100g白糖
3 gelatin leaves, soaked in cold water for five minutes 3片明胶叶,在冷水中浸5分钟
120 ml of water 120ml水
For the vanilla panna cotta 香草奶油布丁做法
500ml double cream 500ml高脂浓奶油
80g castor sugar 80g精白糖
4 gelatin leaves, soaked in cold water for five minutes 4片明胶叶,在冷水中浸4分钟
1 vanilla pod, seeds only 1个香子兰荚,只取种子
1
For the panna cotta, simmer the cream and sugar in a pan over low heat until the sugar dissolves.
奶油布丁:将奶油和白糖在平底锅中小火炖至白糖融化。
2
Remove the pan from the heat. Drain the soaked gelatine leaves, and add the leaves to the cream mixture.
关火,将明胶叶沥干,加至奶油中。
3
Stir the gelatin into the cream mixture until combined, and leave it out until it cools to room temperature.
将明胶和奶油搅拌均匀,放凉至室温。
4
While it’s cooling, make the jelly. Cook the berries in sugar with juice for 20 minutes, then spoon out the berries and put the fruit in a serving glass (any type will do). Add the gelatin leaves to the berry juice and let it cool.
在冷却过程中,准备果冻。将带果汁的鲜莓和糖共同加热20分钟。舀出鲜莓,放在杯子中。将明胶叶加到鲜莓汁中,晾凉。
5
When the panna cotta mixture has thickened slightly, stir in the
vanilla seeds. Then, add the mixture (make sure it’s cool) on top of the berries in the glass. Let it cool in the fridge for 30 minutes to set.
待奶油布丁稍稍变稠后,将其和香子兰荚搅拌均匀。待其冷却后浇在杯中的鲜莓上。在冰箱里放30分钟。
6
Finally, add the jelly (the berry juice that was cooling), whipped cream (optional) and fresh berries.
最后,将果冻(晾凉后的鲜莓汁),掼奶油(依据口味随意)和鲜莓加在一起。
Executive Chef Rob Cunningham began his culinary career at the age of 16. He has been cooking for 27 years, working in some of the best French and Italian restaurants in Sydney and Melbourne, Australia. In London, he worked at one- and three-star Michelin restaurants, and in Japan, he ran a small boutique hotel and restaurant. Cunningham currently lives in China, where he has resided for the past three years with his wife and two kids, Sachi and Taj. Previously, he was the executive chef at Capital M Restaurant; he currently works with Swire Hotels at The Opposite House and EAST Beijing.
This article is excerpted from beijingkids December 2012 issue. View it in PDF form here or contact distribution@beijing-kids.com to find out where you can pick up your free copy.