蓝带食谱——意式香草奶冻配罗勒风味柑橘水果
这是一道清单的意式奶冻，以鲜奶与奶油混合制成。以香草与豆蔻融入奶冻中，佐以柑橘类水果以及罗勒叶带来的质朴香味，使得这道点心不拘泥于餐后食用。
进餐份额: 6
准备时间: 40分钟
冷却时间: 1个小时
共耗时: 1个小时40分钟
食谱配料
橙子
小柑橘
香草豆
罗勒叶
吉利丁片
配料成分
柑橘果冻
150 毫升混合柑橘类水果汁（可以使用橙子、葡萄柚和柠檬）
50 克糖
1 片吉利丁片 (2 克)
意式香草奶冻
4 吉利丁片 (8 克)
500毫升牛奶
100 毫升淡奶油
35 克糖
3 颗香草豆 (豆荚), 去籽，纵切成条
2 颗小豆蔻豆荚，去籽
罗勒风味柑橘水果
100 克金橘
1 只橙子
1 只红心葡萄柚
1 只小柑橘
6 片罗勒叶
100 克糖
50 毫升水
装饰
罗勒叶
注意: 6至8厘米直径的小圈饼模具或甜点模具
制作方法
1. 柑橘果冻：将混合柑橘果汁放入锅中煮。加入糖搅拌直至融化，从火上拿开。将吉利丁片放入盛有冷水的碗中直到软化，约5分钟。将吉利丁片取出并挤压，使水完全流出。加入到热果汁中，搅拌直至融化。倒入模具中冷藏使之凝固，约5分钟。
2. 意式香草奶冻：将吉利丁片放入盛有冷水的碗中直到软化，约5分钟。将吉利丁片取出并挤压，使水完全流出。在酱汁锅中放入牛奶、奶油、糖、香草与豆蔻籽一起煮，用一只金属的汤匙搅拌使糖融化。从火上拿开，加入软化的吉利丁片，搅拌直至融化。放在一边不用盖盖子，使各食材充分融合，约20分钟。将汁液通过细筛（漏勺）过滤到碗中，碗放在另外一只盛有冰块的容器里。有规律地搅拌直到冷却并变得浓稠。倒入盛有柑橘果冻的模具中，但是需要确保果冻已经凝结好。放入冰箱使之凝固，约1个小时。
3. 罗勒风味柑橘水果：将金橘放入锅中，加入水，使水完全淹没金橘。加热直到金橘变软，约5分钟，然后滤干水。将橙子、葡萄柚和小柑橘去皮分切成块，保留去皮分切时残留的果汁。将切好的水果与金橘放在一起。将罗勒叶撕碎，释放其香味，并加入到水果中。在酱汁锅中放入糖、水和保留的果汁一起煮。小火慢慢炖到糖完全融化。将熬好的糖汁倒在水果上，使之完全浸泡直到冷却。
4. 装盘: 当奶冻冷却后，用指尖稍稍松动奶冻使之脱模。可以将模具的底部浸在煮开的水中10秒，然后倒扣在盘子上。将撕碎的罗勒叶去除掉，用勺子将水果摆放在奶冻的周围，并用新鲜罗勒叶装饰。
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Vanilla panna cotta with basil-infused citrus fruits
About this recipe
This is a light panna cotta made using a combination of milk and cream. The infusion of vanilla and cardamom in the panna cotta marries with the citrus fruits and basil creating a simple aromatic and fresh dessert which can be made ahead of time.
Serves: 6
Preparation time: 40 minutes
Chilling time: 1 hour
Total time: 1 hour and 40 minutes
In this recipe:
orange
clementine
vanilla beans
basil leaves
gelatin leaves
Ingredients
Citrus jelly
150 ml mixed citrus fruit juice (combination of orange, grapefruit and lemon to taste)
50 g sugar
1 gelatin leaf (2 g)
Vanilla panna cotta
4 gelatin leaves (8 g)
500 ml milk
100 ml whipping cream
35 g sugar
3 vanilla beans (pods), cut lengthwise, seeds scraped out
2 cardamom pods, broken to release the seeds
Basil-infused citrus fruits
100 g kumquats
1 orange
1 ruby grapefruit
1 clementine
6 basil leaves
100 g sugar
50 ml water
Decoration
basil leaves
Note: 6 x 8 cm individual dariole or dessert molds
Method
Citrus jelly: In a pan bring the mixed citrus fruit juice to a boil. Add sugar and stir until dissolved then remove from the heat. Place the gelatin leaf into a bowl of cold water until softened, about 5 minutes. Remove from the water and squeeze to remove excess water. Add into the hot fruit juice and stir until dissolved. Pour into molds and refrigerate until set, about 15 minutes.
Vanilla panna cotta: Place the gelatin leaves into a bowl of cold water until softened, about 5 minutes. Remove the gelatin leaves from the water and squeeze to remove excess water. In a saucepan, bring milk, cream, sugar, vanilla and cardamom seeds just to a boil, stirring with a metal spoon to dissolve the sugar. Remove from the heat and add softened gelatin, stirring until dissolved. Leave uncovered to infuse for 20 minutes. Strain through a fine mesh sieve (chinois) into a bowl set over a bowl of ice. Stir regularly until cool and just starting to thicken. Pour into the molds containing citrus jelly, ensuring the jelly has set. Refrigerate until set, about 1 hour.
Basil-infused citrus fruits: Place the kumquats in a pan with enough water to cover. Cook until soft, about 5 minutes, and then drain. Peel and segment the orange, grapefruit and clementine. Reserve any fruit juices in the bowl. Add fruit segments to the kumquats. Tear basil leaves to release their flavors and add to the fruit. Bring the sugar, water and reserved fruit juices to a boil in a saucepan. Reduce the heat and simmer until the sugar has dissolved. Pour over the fruits and allow to marinate until completely cooled.
To serve: When the panna cotta has set, using fingertips gently loosen the panna cotta away from the mold, dip the base of each mold into boiling water for 10 seconds and invert onto a serving plate. Remove and discard the torn basil leaves. Spoon the citrus fruits around the panna cotta and decorate with fresh basil leaves.
【原文引自】：http://www.gheac.com/thread-4983-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
Vanilla panna cotta with basil-infused citrus fruits
About this recipe
This is a light panna cotta made using a combination of milk and cream. The infusion of vanilla and cardamom in the panna cotta marries with the citrus fruits and basil creating a simple aromatic and fresh dessert which can be made ahead of time.
Serves: 6
Preparation time: 40 minutes
Chilling time: 1 hour
Total time: 1 hour and 40 minutes
In this recipe:
orange
clementine
vanilla beans
basil leaves
gelatin leaves
Ingredients
Citrus jelly
150 ml mixed citrus fruit juice (combination of orange, grapefruit and lemon to taste)
50 g sugar
1 gelatin leaf (2 g)
Vanilla panna cotta
4 gelatin leaves (8 g)
500 ml milk
100 ml whipping cream
35 g sugar
3 vanilla beans (pods), cut lengthwise, seeds scraped out
2 cardamom pods, broken to release the seeds
Basil-infused citrus fruits
100 g kumquats
1 orange
1 ruby grapefruit
1 clementine
6 basil leaves
100 g sugar
50 ml water
Decoration
basil leaves
Note: 6 x 8 cm individual dariole or dessert molds
Method
Citrus jelly: In a pan bring the mixed citrus fruit juice to a boil. Add sugar and stir until dissolved then remove from the heat. Place the gelatin leaf into a bowl of cold water until softened, about 5 minutes. Remove from the water and squeeze to remove excess water. Add into the hot fruit juice and stir until dissolved. Pour into molds and refrigerate until set, about 15 minutes.
Vanilla panna cotta: Place the gelatin leaves into a bowl of cold water until softened, about 5 minutes. Remove the gelatin leaves from the water and squeeze to remove excess water. In a saucepan, bring milk, cream, sugar, vanilla and cardamom seeds just to a boil, stirring with a metal spoon to dissolve the sugar. Remove from the heat and add softened gelatin, stirring until dissolved. Leave uncovered to infuse for 20 minutes. Strain through a fine mesh sieve (chinois) into a bowl set over a bowl of ice. Stir regularly until cool and just starting to thicken. Pour into the molds containing citrus jelly, ensuring the jelly has set. Refrigerate until set, about 1 hour.
Basil-infused citrus fruits: Place the kumquats in a pan with enough water to cover. Cook until soft, about 5 minutes, and then drain. Peel and segment the orange, grapefruit and clementine. Reserve any fruit juices in the bowl. Add fruit segments to the kumquats. Tear basil leaves to release their flavors and add to the fruit. Bring the sugar, water and reserved fruit juices to a boil in a saucepan. Reduce the heat and simmer until the sugar has dissolved. Pour over the fruits and allow to marinate until completely cooled.
To serve: When the panna cotta has set, using fingertips gently loosen the panna cotta away from the mold, dip the base of each mold into boiling water for 10 seconds and invert onto a serving plate. Remove and discard the torn basil leaves. Spoon the citrus fruits around the panna cotta and decorate with fresh basil leaves.
【原文引自】：http://www.gheac.com/thread-4983-1-1.html
版权与翻译版权所有，转载，复制请注明出自于“GHEAC-环球酒店教育与行业盟”。
