『Gordon Ramsay方子整理』5. 红酒炖无花果黑莓
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
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