You know summer is knocking on your door when.....

...you see lots of luscious succulent stoned fruits






....you drink lots of iced tea


...and flowers in full bloom






fresh cut hydrangeas from my garden


fresh cut roses from my garden




Happy Monday and have a wonderful week!

Mad about strawberries - Macarons à la fraise ~ 吃草莓之馬卡龍﹑果醬﹑甘納許

Every Spring I pick up these Sequoia June-bearing strawberry plants from a local nursery. The reason that kept me returning every spring is because this variety produces bountiful, luscious and juicy fruits that are exceptionally sweet, aromatic, which just perfect for making dessert and jam. Normally, they bear fruit in June over a period of just a few weeks into mid July but this year, I found some of the plants already bearing fruits and this give the perfect reason to bust out my long list of must-try fruit recipes^^

The first thing that came across my mind was making jam, a first for me. I found a tempting recipe in Mes Confitures, a book which many claimed is the bible of jam making. The author of this book is Christine Ferber, whom people in France and food lovers all over the world refer to as the fairy godmother of jams and jellies. She has been known to use only the best, freshest, seasonal fruits and ingredients from local farmers and that she produces only small batches at a time by hand in her small boulangerie-pâtisserie, Au Relais des Trois Epis in Niedermorschwihr in Alsace, France. I have not come across any of her confitures at my local markets or specialty stores but I am already won over by the interesting flavor combinations presented in this book: wild blueberry + pinot noir + licorice, white peach + lemon verbena, black cherry + eucalyptus honey + fresh mint and that just to name a few! I picked out the seemingly easy recipe to start with - strawberry with black pepper & fresh mint. The recipe called for 2 pounds plus strawberries but unfortunately, this early harvest didn’t produce enough strawberries and I had to buy some. So you ask the taste of this jam? Très délicieux!! I must admit that it is an elevation from the really good strawberry jam I buy from A.G. Ferrari. I wonder if it is the recipe or just because I made it ;p




Macarons à la fraise or strawberry macaron is next up on my must-try fruit recipes. I just love these dainty little jewels! After looking through all my books on macaron, I found that strawberry macarons are actually vanilla macarons with red coloring paired with either strawberry jam or strawberry buttercream!! I always thought the macaron was flavored with strawberry! Well, I just learn something new. So for this recipe, I have added dehydrated strawberry powder that I got from this wonderful store to the batter to make real strawberry flavor macarons. As for the filling, I tried a new recipe – white chocolate ganache with a hint of strawberry flavor. To do so, I infused the cream with sweet and fragrant strawberry tea leaves overnight. I also paired the macarons with the jam for variation. For an intense burst of strawberry flavor, pair both the ganache and jam with the macarons!

Macarons à la fraise – yield about 30 sandwiches

Italian meringue method
55g egg white
150g caster sugar
40g water

Tant pour tant
150g almond flour
150g powdered sugar
10g dehydrated strawberry powder
55g egg white
1 drop red food coloring
Some chopped raw almonds

Prep:
- On the back side of 2 parchment papers, trace 3cm/1 ¼in circles about 3cm/1 ¼in apart. Flip them over and line the baking sheets.
- Prepare 2 sheets of foil the size of the baking sheets.

I thought you should know:
- Must let the piped cookies sit out until dry to touch before baking to prevent them from cracking during baking.
- Press the piping tip on the baking sheet when piping for uniformly shaped macarons. Do not suspend the tip in the air!
- It is best to consume the macarons within 3 days as it loses its moisture and becomes dry fast.

Sift together almond flour, strawberry powder, and powdered sugar twice then place the mixture in a large mixing bowl. Add 55g egg white to the flour mixture and stir until it forms into a sticky ball, set aside.

Heat water and caster sugar over medium heat until it thickens and register at 230°F/116°C on a candy thermometer. While the syrup is heating, begin whisking the egg white at high speed in the bowl of a mixer using the whisk attachment; whisk until pale and foamy. Reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl, being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden! Raise the speed to medium-high and continue beating until it becomes thick and satiny and the mixture is cool to the touch, about 5 minutes. When you lift the meringue with the whisk, it should form into a stiff peak. Dilute a drop of red food coloring with a tablespoon of water, adding a little by little to the meringue until it reaches the desired pink hue, fold until incorporated.

With a rubber spatula, fold 1/3 of the almond/sugar/strawberry flour mix to the meringue, fold until incorporated then fold in the remaining flour mix and fold until completely incorporated. Now it is ready for the macaronnage process.

With the rubber spatula, scoop and spread the batter, in a full circle, on the inside wall of the mixing bowl. Repeat this scoop & spread process, for a total of 15 times. Lift some batter with the spatula, it should falls into the bowl in a ribbon fashion, and should look glossy.

Pour the batter into a piping bag with a small round tip and pipe the batter from the center of the drawn circle onto the baking sheets. Pipe about 60 circles. Sprinkle some chopped raw almonds over piped circles. Let dry at room temperature for 30 minutes before baking to allow skins to form. Meanwhile, preheat oven to 400°F/220°C, with racks in upper and lower thirds.

When the batter is dry to the touch, place into the preheated oven and bake for 2 minutes, then quickly turn it down to 300°F/150°C, bake for 5 minutes, then rotate the baking sheets (upper and lower racks), cover the sheets with foil, and continue to bake for 7 minutes. Remove from oven and transfer to cool on the cooling rack. Once cooled, slide a knife (fragile, must be careful) underneath the macarons to remove from the parchment paper.

Assemble cookies:
Pair 2 macarons of similar size, pipe about 1 teaspoon of the ganache filling or spoon 1 teaspoon of jam or both onto the flat side of one of the macarons then sandwich them. Let them set in room temperature or refrigerate to set. Make about 30 sandwiches. If refrigerate, let stand at room temperature at least 2 hours to soften before eating.



Ganache chocolat blanc à l'infusion de thé à la fraise
(White Chocolate Ganache flavored with Strawberry Tea)

150g quality white chocolate
150g heavy whipping cream
1tsp loose strawberry tea leaves

The night before, add the tea leaves to the whipping cream and let infuse overnight in the refrigerator.

Strained the tea mixture and discard the solid. Bring the whipping cream to just a boil over medium heat and pour it over the chopped white chocolate. Let seat for 1 minute before stirring the hot mixture with a rubber spatula until completely melted and has a satiny look. It is ready to pipe when it registers 70°F/35°C on the candy thermometer.

Strawberry with Black Pepper & Fresh Mint Jam
Adopted from Mes Confitures: The Jams and Jellies of Christine Ferber

2 ½lbs strawberries
1 ¾cup granulated sugar
Juice of 1 small lemon
5 fresh mint leaves
5 black peppercorns, freshly ground

Day 1
Rinse the strawberries under cold water then dry with a towel and hull them. Let the strawberries macerate with the lemon juice and the sugar in a ceramic bowl covered with a piece of parchment paper overnight in the refrigerator.

Day 2
Bring the preparation to a simmer over medium-high heat in a preserving pan. Pour it back into the ceramic bowl, cover with a piece of parchment paper and refrigerate overnight.

Day 3
Sterilize the jam jars by putting them in boiling water and cook for 3 minutes, drain, then dry with paper towel.

Pour the preparation into a sieve. Bring the collected syrup to a boil in a preserving pan, skim and continue cooking on high heat. When the syrup appear concentrated and register at 221°F/105°C on the candy thermometer, add the half cooked strawberries from the sieve, fresh mint and pepper; return it to high heat. Skim and bring back to a boil for about 5 minutes, stirring gently. The strawberries will now be translucent, remove from heat then quickly spoon the jam into prepared jars to almost full, lightly tap them to release air bubbles and seal. Flip the jars upside down and let cool completely. Store in a cool, dry place, and out of light.



每年的春天我都會在家附近的花圃買入Sequoia June-bearing品種的草莓苗回家種植。這品種所培植出來的草莓不僅色澤紅亮﹐滋味豐腴甜美﹐更有著迷人的甜蜜果香﹐非常討喜。樣子紅灩灩的又精緻剔透﹐還有著清甜柔軟的口感﹐無論是製作甜點﹑果醬又或是裝飾蛋糕都是不二之選。本來每年六月到七月間才是收成的季節﹐可今年五月中就有少部分的草莓已經結果了。也好﹐終於有了藉口好好清一清我那必試水果甜點食譜清單的機會。

最先在我腦中閃過的就是很早就被列在必試清單上的草莓果醬。這還是生平第一次嘗試做手工果醬哩﹐所以定必找個很棒的食譜才行﹐而我在被稱為果醬聖典的Mes Confitures 一書中找到了。這是在法國無人不知﹐被美食圈中人稱為果醬教母的Christine Ferber所出版的果醬食譜書。她之所以被稱果醬教母﹐原因在於她的果醬及果凍配方獨特﹐又採用當地各種優質上選時令水果﹑花朵﹑香料﹑蜂蜜﹑酒等食材加上繁複的手工製作過程熬煮而成。值得一提的是不同於其他的名廚﹐她沒有華麗的店面或包裝﹐她的店只有一家﹐就是當年太祖父開在法國阿爾薩斯鄉間的Au Relais des Trois Epis甜點店。舖子很小﹐但所推出的各款果醬卻是名聞全球擁有很多星級粉絲像法國料理教父Alain Ducasse﹑甜點界的畢加索Pierre Hermé等。雖然我還沒有那個福分吃到她的果醬(好像美國沒有售賣的說)﹐以她書中果醬的配方涵藏著的無限的可能性及精彩度﹐也足以令我臣服了。我所選擇的配方是書中比較簡單操作的了﹐堪稱草莓果醬變奏版。配方需要2磅多的草莓﹐比採收到的數量多﹐只好向超市購買填補了。吼~~~~加了黑胡椒跟新鮮薄菏熬煮的草莓果醬﹐味道質地口感比我從A.G. Ferrari花$8USD買的好許多。味道濃郁﹐果香襲人又隱約嘗到薄菏的香氣﹐都不知該如何形容才好了﹐我想還是你自己嘗味才行﹗

另一個清單上必試的水果食譜就是草莓風味的馬卡龍。翻過家裡所有和製作馬卡龍有關的書籍﹐居然記載的草莓馬卡龍配方都是香草馬卡龍加色素的做法﹐原來所謂的草莓馬卡龍根本只是指它的草莓餡心吧了﹗為了做出有著草莓香氣及味道的馬卡龍﹐在L’ Epicerie買來乾燥處理過的濃縮草莓粉來實驗。呵呵。。。這次烤的馬卡龍折損率偏低﹐我好像捉到竅門了﹗至於餡心﹐嘗試了新的配方﹐就是添加了草莓花茶的白巧克力甘納許﹐讓人吃的滿嘴是優雅迷人草莓奶香﹗為了讓草莓風味更濃郁突出﹐我將有著不同口感的草莓果醬跟甘納許一同作為餡心﹐組合成名符其實的草莓馬卡龍 =)



草莓風味馬卡龍 - 30個

義式蛋白霜
55g 蛋白
150g 細砂糖
40g 水

Tant pour tant
150g 杏仁粉
150g 糖粉
10g 草莓粉
55g 蛋白
1滴 紅色食用色素
裝飾用切碎的生杏仁隨意

事前準備:
- 準備兩張烤纸﹐然後在每一張的反面畫上直徑3cm/1¼in間隔3cm/1¼in的小圓圈。鋪在烤盤上。
- 準備兩張相等於烤盤大小的鋁箔紙﹐備用。

要注意什麼呢?
- 擠出麵糊後要放置到表面乾燥為止才可進烤箱。
- 擠麵糊時先固定一個點再擠出是要訣。
- 馬卡龍不宜放置太久﹐否著就會失去濕潤的口感﹐最好在3天內吃完喔~

混合草莓粉、杏仁粉、糖粉﹐過篩2次後倒進一個大的拌碗中。將55g的蛋白倒進粉中﹐用橡皮刀確實攪拌勻成膏狀後靜置備用。

把水和細砂糖混合倒進小鍋中﹐以中火熬煮至出現黏稠狀﹐糖果溫度計達到230°F/116°C或用手指沾黏(非常燙喔﹗)會牽出糖絲的程度即可。在煮糖漿的同時﹐將55的蛋白用電動打蛋器以高速打發至起泡但還沒出現尖角的程度。轉低速繼續仔細打發﹐然後邊打發邊細絲般的慢慢地注入滾燙的糖漿(千萬不要攪拌糖漿不然會結晶)，完全注入糖漿後轉中速繼續打發﹐直到冷卻出現結實尖角的程度至光滑立體狀態為止﹐約5分鐘。將1滴紅色食用色素用1湯匙的水拌稀﹐再一點點的拌入蛋白霜中至達到理想的顏色為止。

將3分1的草莓杏仁粉拌入蛋白霜中﹐用橡皮刀從底部往上翻起的方式拌勻﹐再分兩次加入剩餘的草莓杏仁粉﹐拌勻後進行macaronnage程序。Macaronnage即是將麵糊從底部往上翻起再往拌碗的內壁壓推勻15次至表面紋理細緻且有光澤的麵糊為止。

將麵糊倒進擠花袋中﹐在先前畫了圓圈的烤盤紙上以小口徑的圓形擠花嘴擠出圓形的麵糊。先固定一個點﹐再從上方擠出比直徑3cm稍小的圓形。總共擠出60個﹐然後將切碎的生杏仁粒撒在麵糊上。放置30分鐘讓表面乾燥﹐用手摸不沾黏即可。放置的同時預熱烤箱至400°F/200°C。

待表面形成薄膜後用400°F/200°C烘烤2分鐘﹐然後迅速降溫到300°F/150°C繼續烘烤5分鐘。迅速取出烤盤各自覆上包裝鋁箔紙﹐放回烤箱時將烤盤調換 (上下烤架) 好 讓馬卡龍烤的均勻﹐再烘烤7分鐘﹐取出﹐放網架上靜置放涼後用抹刀取下﹐備用。

組合馬卡龍:
在半數的馬卡龍平面上擠出約1茶匙的夾心﹐再蓋上另一半的馬卡龍。做成30個。可放室溫或冰箱至餡心凝固。



草莓風味白巧克力甘納許餡心

150g 白巧克力﹐切碎
150g 鮮奶油
1茶匙 草莓花茶葉

鮮奶油與茶葉混合，放進冰箱冷藏泡浸一個晚上。

白巧克力切碎後﹐放進一個耐熱的碗裡。將奶漿從冰箱取出﹐過濾後倒進小鍋﹐開中火煮至剛沸騰後熄火。將滾燙的奶漿注入切碎的白巧克力中﹐靜置1分鐘﹐然後用橡皮刀攪拌至完全融化順滑的狀態為止。放涼至70°F/35°C﹐這是擠花的適當軟硬度。

草莓+黑胡椒+薄菏手工果醬
食譜源自果醬女主廚 Christine Ferber的Mes Confitures: The Jams and Jellies of Christine Ferber

2 ½磅 草莓
1 ¾杯 砂糖
1個 小檸檬﹐榨汁
5片 新鮮薄菏葉
5粒 黑胡椒粒﹐磨碎

第1天
把草莓洗乾淨﹐抹乾﹐去蒂。將草莓﹑檸檬汁﹑砂糖混合倒進陶瓷碗內﹐全體充份拌勻後蓋上烘培紙﹐放進冰箱糖漬浸軟一個晚上。

第2天
將浸軟的草莓和汁倒入銅鍋中﹐開強力中火熬煮﹐不間斷地邊煮邊攪拌至沸騰後離火。倒回陶瓷碗內﹐蓋上烘培紙﹐放進冰箱浸泡一個晚上。

第3天
將果醬罐子消毒: 燒開一鍋水﹐然後將果醬罐子放進滾燙的水中煮3分鐘﹐取出﹐用紙巾抹乾備用。

將網篩架在一個有深度的大碗上﹐將草莓倒進網篩中過濾﹐撈起草莓﹐僅加熱糖漿。將糖漿倒入銅鍋中﹐開強力中火熬煮﹐不間斷地邊煮邊攪拌至變稠(約221°F/105°C) ﹐此時才將草莓﹑薄菏﹑胡椒加進糖漿中一同熬煮。不間斷地邊煮邊攪拌至沸騰後﹐繼續煮5分鐘至草莓呈現剔透模樣為止﹐離火。將熱騰騰的果醬舀入罐子內直到罐口處﹐將罐子輕輕敲一下去除氣泡﹐緊栓住瓶蓋後倒立放置冷卻。將果醬放日光無法直射的陰涼處存放。

Vanilla Mascarpone Coeur à la Crème with Edible Flowers and Fruit Sauces ~ 法式香草軟乳酪心佐雙色果醬

Though coeur à la crème (cream heart) has long been a part of the classical French repertoire; it is far from being haute dessert like most French desserts. It is so simple to make that it debunks the myth that French desserts are, without exception, complex and difficult. How simple? One can make this dessert in less than 30 minutes (chill time not included)!!

As I learnt, traditionally, this dessert is made from unsweetened soft white cheese set into porcelain heart-shaped molds with perforated bases for the whey to drain and firm up overnight. They are then unmolded and served with cream poured all over and with a generous amount of sugar sprinkled all over.

My version of this much loved classic French dessert is an adoption of Christine Manfield’s version found in this book. She made hers using a combination of mascarpone cheese, cream cheese and yogurt instead of the traditional unsweetened soft white cheese. She stated that this combination has a more complex, sharp and interesting flavor than the traditional version. Btw, she used homemade mascarpone in this recipe but of course, you can substitute with the store brought kind. If you are not in favor of her combination, try replacing the mascarpone with cottage cheese, ricotta, or crème fraîche and it may yield a different and intrigue texture and flavor. I have never had this dessert before so I don’t know how it suppose to taste like but I am leaning more to CM, where she served them with fresh berries and fruit sauce instead of the traditional way.

The dessert was just as delicious as CM promised. It has an extremely smooth and airy texture and the sweet-tangy sauces works in heady harmony with this creamy dessert and helped on cutting down on the creaminess giving it a perfect balance. It is absolutely scrumptious!

I hope that you’ll give this a try. Please don’t be put off from making this sophisticated tasting dessert if only because you can’t find these traditional porcelain molds. You can make this dessert with any mold, as long as it has draining ability. If you have none of such molds then just simply wrap the cream mixture in muslin, making them a more free form affair. As for me, I got these traditional porcelain molds from sur la table just in case you’re interested =)



Vanilla Mascarpone Cream Heart with Edible Flowers and Fruit Sauces – makes 6
150g vanilla mascarpone
100g cream cheese
125g caster sugar
250ml heavy whipping cream
125g plain yogurt
Some edible flowers such as pansies and nasturtiums
Some raspberry sauce
Some mango sauce
Some roasted pistachio, coarsely chopped

Blend the vanilla mascarpone, cream cheese, and caster sugar in a food processor until smooth; occasionally scrape the side of the bowls to ensure the mixture is evenly distributed, about 3 minutes. Add the plain yogurt and cream and blend until incorporated.

Line 6 porcelain heart-shaped molds with perforated base with a layer of wet muslin, press the muslin onto the walls then arrange 1 to 2 edible flowers in each mold. Spoon the cream mixture into the molds until full and even; lightly tap them on the counter to release air bubbles. Place a wire rack inside a sheet pan then place all the molds on the rack and cover with plastic food wrap then let set in the refrigerator for at least 8 hours before serving.

Lift the cream heart out of the molds by lifting on the muslin, invert them onto the center of the serving plates then carefully remove the muslin. Spoon some fruit sauce onto the plates, sprinkle some toasted pistachio if you fancy and serve immediately.

Vanilla Mascarpone – makes 700g
If you want to make plain mascarpone, simply just omit the use of vanilla bean.

2 limes
1000ml whipping cream
1 vanilla bean, split and scraped
1tsp scant citric acid or strained fresh lemon juice

Zest and juice the limes. Bring the zest, cream and vanilla bean to a vigorous boil over medium heat; continue to boil until the cream separated, about 5 minute, add the lime juice and citric acid or lemon juice and bring it back to a boil. Let cream mixture simmer for a minute then remove from heat.

Line a mesh sieve with a piece of muslin then pour the hot cream through the sieve into a bowl. Place the bowl in the refrigerator and leave the cream to set; about 5 hours.

Position a mesh sieve lined with 2 layers of muslin over a large bowl. Remove the set cream from the refrigerator and pour it into the sieve. Cover the sieve and bowl with plastic food wrap, put it back into the refrigerator to let drain allowing the whey to separate from the curd for 24 hours.

Discard the whey and scoop the curd into an airtight container and let refrigerate until ready to use. The mascarpone will keep for a week.

Raspberry or Mango Sauce - makes 300ml
500g raspberries or mangoes
100ml sugar syrup
25ml strained fresh lemon juice

Make the sugar syrup: bring equal amounts of sugar and water to a boil and let simmer for about 15 minutes. Allow to cool before use.

Puree the raspberries or mangoes, with the sugar syrup and lemon juice in a food processor or blender. Pass the puree through a fine-meshed sieve and discard the solids.

The sauce can be stored in an airtight container and keep refrigerated for up to 3 days before the puree separates from the syrup.



在這個被譽為世界甜點之都﹐於美食甜點文化上足以傲視群倫的法國，甜點的複雜鋪陳度﹑精緻度、多樣化、與細膩考究程度都是眾所週知的事實﹐可這道易操作卻美味無比的coeur à la crème甜點卻破解了以上所陳列的種種。比起那些需時1-2天製作的點心﹐這可以在30分鐘內就可完成的甜點是那麼的讓人驚訝及在意料外的事。

據說這道點心的正宗傳統做法是將一種軟的原味白乳酪用心形陶瓷模具盛著﹐靜置隔去多餘的水份凝固定型﹐再淋上鮮奶油加砂糖一起食用﹐簡單的享受新鮮的滋味。雖然很想嘗試這個簡單的做法﹐可我偏向較精緻的Christine Manfield’s版本。她起用的材料比較多元﹐味道上有別於正宗的風味。以馬斯卡朋﹑奶油乳酪﹑和原味優格的組合來取代原味白乳酪﹐據她說味道更豐富多元富層次﹐質地更細緻軟滑。不得不說她用自製的馬斯卡朋﹐相對的讓這道甜點更富挑戰性﹐當然市售的馬斯卡朋也可以。如果以上的組合不是你的那杯茶﹐可以嘗試用以下的軟白乳酪像美國的cottage cheese(農村乳酪?﹗)﹑ 意大利的瑞可達乳酪﹑又或是法國酸奶油乳酪crème fraîche等﹐我想味道也是值得期待的。因為從未吃過這道甜點﹐所以無法比較它的味道口感但我偏向CM提議的享用法﹐就是捨棄濃郁的鮮奶油加砂糖取佐解膩的酸味較重的新鮮漿果與果醬。

果然就如CM說﹐這道法式香草軟乳酪心的成品有著絕佳軟滑質地，並和各式酸味果醬交揉互映間取得完美的均衡與和諧﹐真的是一絕﹗希望你們不會錯過這麼美味的甜點喔﹗

法式香草軟乳酪心佐雙色果醬 – 6人份量
食譜源自Christine Manfield的Desserts

150g 香草馬斯卡朋
100g 奶油乳酪
125g 細砂糖
250ml 鮮奶油
125g 原味優格
適量 食用花卉如紫羅蘭﹑金蓮花
適量 覆盆子果漿
適量 芒果果漿
適量 烤開心果仁, 切碎

將香草馬斯卡朋﹑奶油乳酪﹑和細砂糖倒進食物調理機中打至順滑﹐約3分鐘。加進鮮奶油和原味優格﹐攪打至均勻融合備用。

在6個底部穿孔的心形陶瓷模具裡鋪上一層濕的紗布﹐按壓出氣泡讓紗布完全貼服﹐然後再隨意的擺放1~2朵食用花卉(花瓣朝下黏著紗布)。將乳酪糊舀進模具中至滿﹐用湯匙背推平﹐再輕輕敲一下模具釋放氣泡。將一個網架擺放在蛋糕卷專用模具裡﹐再將模具放在網架上蓋上食物保鮮膜後放冰箱靜置凝固最少8個小時隔掉水份。

取出﹐兩手拉著紗布往上提脫模﹐將香草乳酪心翻轉倒扣在碟子中心﹐再慢慢撕掉紗布。分別淋上喜歡的果醬﹐也可以撒些開心果仁碎一起食用。

關於這個底部穿孔的心形陶瓷模具: 若你人在北美﹐這模具在sur la table有售。就算沒有做這道點心的模具也沒關係﹐任何一種有洞可去水份的模具和容器也行﹐就算沒有也可簡單的用紗布裹著。



香草馬斯卡朋 – 約700g
要是想做原味的﹐不加香草荳即可。

2個 青檸檬
1000ml 鮮奶油
1條香草荳﹐開半刮籽
1茶匙煮融化的食用檸檬酸或檸檬汁

將一片紗布鋪進網篩備用。將青檸檬取茸榨汁。

將青檸檬茸﹑鮮奶油和香草荳跟籽一同倒進小鍋裡﹐以中火煮至沸騰後繼續煮5分鐘至奶漿出現分離的跡象時加進青檸檬汁跟檸檬酸(或檸檬汁)﹐再煮至沸騰後離火﹐約1分鐘。將奶漿倒進鋪了紗布的網篩中過濾﹐然後放冰箱冷藏最少5個小時以上至完全凝固。

網篩中鋪進兩層的紗布再架在一個有深度的大碗上。將已凝固成乳酪狀的奶糊倒進網篩中﹐蓋上食物保鮮膜後放冰箱靜置24小時慢慢隔掉水份即成馬斯卡朋乳酪。將乳酪舀取進密閉容器中﹐放冰箱存放可保存約1個星期。

覆盆子﹑芒果果醬 – 約300ml

500g 覆盆子或芒果
100ml 糖漿
25ml 檸檬汁﹐濾過

製作糖漿: 將同等份量的砂糖跟水(各1杯)倒進小鍋﹐以中火煮至融化沸騰後再煮15分鐘即可﹐放涼即可。

將覆盆子或芒果﹑檸檬汁和糖漿一同倒進食物調理機中﹐攪打成泥状﹐然後用網篩濾過﹐倒進密閉容器中﹐放冰箱可存放約3天。