Individual Dessert

Yakult Mousse Cup

Individual dessert time! Everybody gets their own little cup. My kids don’t have to fight over who gets a bigger piece (I am very bad at cutting my cakes into even portions). But they do say that they want another one…oh well, ya, maybe another day lol

一人份量甜品哦!一人一小杯,EC的兩個小鬼不用再爭誰要吃大份了(EC尚未學會如何平均地切蛋糕),但他們都嚷着要再來一杯…好好好,下次吧,哈哈!


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Yakult Mousse Cup
益力多慕絲杯

makes 8 100 ml glasses
可做8小杯(杯子容量100毫升)

Ingredients

For the Yakult Mousse
130 ml Yakult (or any probiotic drinks)
1/2 C (120 g) plain yogurt
150 g whipping cream
20 g granulated sugar
2 tsp (6 g) powdered gelatin

For the Jello Topping
1/3 package (25 g) blue jello (or jello of your choice)
1/2 C (120 g) hot water
1/2 tsp powdered gelatin

材料

益力多慕絲
益力多(或其他活性乳酸菌飲品) 130 毫升
原味乳酪 半杯(120克)
淡忌廉 150克
砂糖 20克
魚膠粉 2茶匙 (6克)

啫喱面
藍色(或任何顔色)啫喱粉 1/3包 (約25克)
熱水 半杯(120克)
魚膠粉 1/2茶匙

Directions 做法

Chill mixing bowl and the mixer attachment in the freezer for 5 to 10 minutes before you start. Bloom gelatin by mixing it into 30 ml of Yakult and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is dissolved. Set aside.
鋼盆及打蛋器配件預先放冰箱五至十分鐘雪凍,小碗內放魚膠粉和30毫升益力多拌勻,靜置五分鐘後隔熱水坐溶或放微波爐叮溶備用。

In a small bowl, mix sugar, yogurt and the remaining 100 ml of Yakult until well combine.
將糖、乳酪及餘下的100毫升益力多倒入小碗充份拌勻。

In the chilled mixing bowl, beat whipping cream until thickened and soft peaks form.
淡忌廉放在己雪凍的鋼盆中用電動打蛋器打至稠身及軟勾狀。

Add dissolved gelatin to the yogurt-Yakult mixture and mix well. Fold in the whipped cream in three batches until well combined. Distribute mousse evenly among the glasses and refrigerate until set.
益力多乳酪混合物加魚膠水拌匀,再分三次將已打起之淡忌廉用切拌方法拌入,將慕絲平均分配入小杯內,放入雪櫃雪實。

Make jello topping by dissolving gelatin and jello powder into hot water. Let cool to room temperature. Pour jello over chilled mousse and return to the fridge until jello topping has set. If desired, place a piece of fruit into the jello when it has not fully set yet.
做啫喱面:魚膠粉、啫喱粉及熱水拌匀後放涼至室温,將啫喱水倒在慕絲上,雪至啫喱面凝固即成,若加生果可在啫喱水未凝固前加入。

If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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