浆果慕斯 Berry Mousse
一、Ingredients
原料
ingredients / 材料:
Mousse:
慕斯：
* 200 g Fresh berries
1.200克新鲜浆果
* 3 sheet Gelatin
* 3片吉利丁
* 50 g Butter
2.50克牛油
* 30 g Powdered sugar
* 30克糖粉
* Juice of half fresh lemon
* 1/2个鲜柠檬汁
* 300 g Heavy cream, whipped
3.300克打发的鲜奶油
Sauce:
浇汁：
* 200 g Strawberries
* 200克 鲜草莓
* 50 g Strawberry jam
* 50克 草莓果酱
* 1 tbsp Cachaca
* 1大勺 巴西卡萨莎甘蔗酒
Method / 做法:
1. In a small bowl of cold water, soften the gelatin sheets. In a food processor blend the berries until smooth. Push pureethrough a fine sieve into a bowl to remove seeds and pips.
1. 吉利丁用凉水浸软。浆果打成泥状，过滤掉浆果籽。
2. Melt the butter over a hot bath water and add in lemon juice together with sugar. Stir until smooth and creamy. Remove the mixture from the water bath. Lift the gelatin out of the water and squeeze gently to remove excess water. Add into the butter mixture and stir to dissolve. Fold in puree of berries.
2. 牛油坐热水融化，加入柠檬汁和砂糖搅拌均匀，移出热水。挤出吉利丁片多于水份，加入牛油混合物里，搅拌直至融化。拌入果泥。
3. Spoon mousse mixture into 6 dessert dishes and chill 3-4 hours or overnight. Stir together jam and cachaca in a bowl. Gently mix in the strawberries. Let stand for 2-3 hours at cool area. Unmold the mousse on a plate and spoon sauce around. Garnish with strawberries and/or mint leaves.
3. 将慕斯分到6个甜品碗里，入冰箱3-4小时或是隔夜冷藏。果酱和甘蔗酒混合放到碗里，轻拌入草莓静置于阴凉处2-3小时。取出慕斯放在盘里，勺上汁酱，用草莓和/或薄荷叶装饰。
