一错再错

『Gordon Ramsay方子整理』5. 红酒炖无花果黑莓

Vitamine C*4:

Figs & Blackberries Poached in Red Wine  红酒炖无花果黑莓





材料:


1 vanilla pod  (1个香草荚


250ml red wine, such as a young Merlot (250ml红酒,例如墨尔乐


1 cinnamon stick  (1根肉桂棒


4 cloves (4个丁香


2 star anise  (4个八角


100g sugar  (100g糖


3 figs, cut into quarters  (3个无花果,切成四瓣


500g blackberries  (500g黑莓


250g mascarpone  (250g马斯卡彭


2 tbsp icing sugar  (2汤匙糖粉




步骤:


-Split the vanilla pod lengthways, scrape out the seeds with the back of the knife and reserve.


-纵向划开香草荚,用刀背刮出香草籽,留用。




-Put the wine, empty vanilla pod, cinnamon stick, cloves, star anise and sugar into a saucepan and slowly bring to the boil, stirring to dissolve the sugar. Lower the heat to a simmer, add the fruit and poach gently for 8-10 minutes. Transfer to a serving bowl and allow to cool completely.


-红酒,香草荚,肉桂棒,丁香,八角和糖放入炖锅,慢热煮沸,搅动至糖融化。减小火力保持慢沸,加入水果再煮8-10分钟。之后盛在碗中彻底冷却。




-Put the mascarpone into a bowl and sift in the icing sugar. Add the reserved vanilla seeds and beat well.


-将马斯卡彭奶酪置于碗中,筛入糖粉。加入香草籽后打匀。




-Serve the poached fruit with the vanilla mascarpone. Accompany with crisp dessert biscuits if you like.


-炖水果与香草马斯卡彭一同上桌。如果喜欢还能配上甜点脆饼一起食用。




今天是甜点一则~


来自『Ramsay's Best Menus』渣翻译请谅解。 
自购分享,因为版权问题请勿私自传出Lofter以外。m(_ _)m



痛痒:

三天时间终于折腾着刻完。新橡皮太软不习惯渣掉很多细节,转印的图刻了一半糊了只能重新描图,出了各种问题最后印片还手抖印废…过几天入个亚克力手柄再重印吧。出这么多问题还是坚持刻完鬼灯sama和白泽美人你们能感受到我深沉的爱吗…

微草对面的老中医:

夜斗的女子力一发不可收拾/w\

套色好难!全部色块都能套准的大家真的好厉害(*´艸`*)

入坑一周年纪念!时间过得真快啊

明年的愿望是每月能刻超过2章……落下低产狗的眼泪

Lemon-COOH:

困π_π
凑胡印出来~妈妈在旁边都不能好好印~下次趁她不在再印!
高细和定画液果然棒棒哒,章子又变回白嫩嫩^ω^有人喜欢如意真是太棒了~好开心~睡个好觉。晚安。