中文介绍

英文解说

中文介绍

材料：

红葡萄酒煮苹果：苹果3个、红葡萄酒适量（没过苹果），糖适量。奶油慕丝：吉利丁片或明胶粉10克（我用了琼脂，做出来会比较硬）、水140克、蛋黄1个、砂糖60克、牛奶100克、鲜奶油160克、利口酒适量、红葡萄酒煮苹果1个

果冻：吉利丁片或明胶粉15克（我用了琼脂，做出来会比较硬）、水450克、砂糖90克、利口酒适量

做法：

1、将苹果去皮去核，和红葡萄酒一起煮片刻，加糖调味。冷却后入冰箱浸泡1天，让苹果周围变红

2、将琼脂（吉利丁片或明胶粉）用凉水泡软

3、将鲜奶油打发到沿打蛋器成细柱滴落时，放入冰箱保存

4、另取一盆，蛋黄和砂糖混合，用打蛋器打发起泡，待用

5、锅中倒入牛奶和水，在火上加热，不能搅拌

6、加热到锅边有气泡时，关火倒入4中，轻轻搅拌均匀

7、将6倒入锅中，中小火加热，加入琼脂，沸腾前关火，待琼脂融化

8、琼脂融化后，过滤，加入利口酒调味

9、搅拌冷却后倒入打发的鲜奶油中

10、取浸泡好的红酒苹果一个切薄片，两个切丁

11、在9中加入切丁的红酒苹果，搅拌混合

12、倒入模具中，模具底可以垫海绵蛋糕，没有也行。放入冰箱冷却凝固

13、取锅将泡苹果的红酒倒入，加入琼脂和适量水，小火加热

14、待琼脂融化后，加入利口酒调味，冷却

15、将果冻倒在成型的奶油冰点心上，放冰箱稍微冷却

英文解说

Material:

Red wine cooking apples: Apple 3, moderate red wine (not too apple), sugar amount. Cream Mousse: gelatin tablets or powdered 10 grams (I used agar, made up would be more hard), 140 grams of water, 1 egg yolk, sugar 60 grams, milk 100 grams, 160 grams fresh cream, liqueur appropriate, cooking apples 1 red wine

Jelly: tablets or powdered gelatin 15 g (I used agar, it would be more hard to do them), water 450 grams, 90 grams sugar, liqueur appropriate

Practice:

1, the apple peel, core, and red wine, boil a moment, sugar flavor. After cooling, 1 day immersion into the refrigerator to allow the surrounding red apple

2, the agar (gelatin tablets or powdered) soaked with cold water

3, will be sent to along Whisk the cream into a small column dropping when the refrigerator

4, for an alternative pot, mix sugar and egg yolks with mixer sent blistering, stand-

5, the pot into the milk and water, heated on the fire, not stirred

6, when heated to Guobian air bubbles, turn off the heat into the 4, gently stir

7, the 6 into the pot, medium heat, adding agar, boiling off the heat before, to be melted agar

8, agar melted, filter, adding liqueur flavor

9, stirring after cooling oil into the milk sent

10, take a good soaking a sliced red apple, two diced

11, 9 Jiaruqieding in red wine apples, mixing

12, into the mold, the mold can pad the end of sponge cake, do without. Refrigerator cooling solidification

13, take pan to soak into the apple wine, adding agar and the appropriate amount of water, low heat

14 until the agar dissolved, add the liqueur flavor, cooling

15, the jelly fell to the freezing point of cream heart shape, slightly cooling the fridge