妹妹最近喉嚨不舒服，所以想要吃果凍。剛好看到四月三日英國母親節的食譜教大家作一個黑櫻桃巧克力布丁，因為妹妹不能吃奶製品，所以我就改良一下食譜把巧克力醬拿掉，只做最底下兩層的果凍給妹妹吃。這是有點大人口味的華麗果凍。

有加巧克力的版本

準備時間：10分鐘    料理時間：5分鐘

 

材料：

A料:

100c.c. Ginger Wine

10條手指餅乾

一湯匙糖

一湯匙白蘭地

 

B料：

一罐糖漬黑櫻桃

十三個切半的無子白葡萄

一湯匙四葉級的紅酒醋（balsamic vinegar）

六片吉利丁

 

 

1.先將a料的手指餅乾鋪在容器底層，然後將混合均勻的其他a材料用湯匙淋在手指餅乾上。

 

2.吉利丁片以清水泡軟備用。

 

3.把糖漬黑櫻桃整罐倒進小鍋裡，用小火加熱，然後加入白葡萄輕輕攪拌至起泡泡，將小鍋離火，稍微靜置一兩分鐘降溫，然後加入一湯匙紅酒醋增加味道的豐富性。接著把剛剛泡好的吉利丁片放進有溫度的鍋裡輕輕攪拌直到溶解。

 

4.最後用湯杓一匙一匙的把鍋中的水果吉利丁液加到鋪了手指餅乾的容器裡。（小秘訣是先把水果撈出來，在把汁液加入，這樣可以保持餅乾位置的均勻和美觀）

 

5.待涼後放入冰箱，兩個小時之後就是美麗又好吃的黑櫻桃果凍囉。

 

Total製作時間只要十五分鐘，完全不用裡他放在冰箱兩小時後就可以漂亮上桌，完全符合懶人料理的精神所在呀。

果凍的細部近照。吸收了果凍的手指餅乾有著絕妙的口感。

最後附上原本的黑櫻桃巧克力布丁食譜，可以吃奶製品的人不妨試試試看，很簡單又好吃哟。

Heston's Cherry and chocolate pudding

RecipeSource from Waitrose

 

Serves: 8

Ingredients

100ml amaretto liqueur (or CopellaApple & Cherry juice)
Finely grated zest and juice of 2 limes
1 tbsp white caster sugar (omit if using apple & cherry juice)
10 sponge fingers
2 x 425g cans essential Waitrose Black Cherries in Light Syrup
2 leaves of gelatine, softened in cold water
1/2 tsp balsamic vinegar
225g Cooks’ Ingredients Dark Chocolate 75% cocoa solids
450g essential Waitrose Fresh Custard
200ml essential Waitrose whipping cream
1 tbsp icing sugar
Amaretti biscuits, crushed

Method

1. For thebase: Mix the amaretto (or apple and cherry juice), lime juice andsugar (omit if using fruit juice) in a bowl and stir until the sugar hasdissolved. Place the sponge fingers in a shallow dish and cover with theliquid. Leave for approximately 5 minutes or until all the liquid has beenabsorbed. Using a spoon, break the sponge fingers into small pieces and pressthem into the bottom of a large glass bowl or 8 individual glasses.

2. For thejelly: Drain the liquid from the cherries and pour it into a saucepan.Roughly chop the cherries and add them to the liquid. Place the saucepan over amedium-high heat, bring to the boil and allow the liquid to bubble until it hasreduced by half (approximately 5 minutes). When reduced, remove the pan fromthe heat and add the balsamic vinegar and softened gelatine to the warm liquid.Stir until the gelatine has completely melted and allow to cool. Pour thecherries and liquid into the bowl (or glasses) on top of the sponge fingers andplace the bowl (or glasses) in the fridge for 45 minutes, or until the jellyhas set.

3. For thechocolate custard: Melt 150g of the chocolate in a bowl over a pan ofsimmering water. Once melted, remove the bowl from the heat and allow to coolbefore adding the custard and mixing until thoroughly combined.

4. For thecream: Place the whipping cream in a bowl and whisk to firm peaks.Stir 2 tablespoons of the cream into the custard then fold the lime zest andicing sugar into the remaining cream.

5. Toserve: Once the jelly has set, spoon the chocolate custard on top andplace the dessert in the fridge. Just before serving, pipe or spoon the limecream on top of the custard and grate the remaining chocolate over the top.Sprinkle with crushed amaretti biscuits.