Rose Blancmange ~ 玫瑰風味法式牛奶凍

I’ve just come back from a week’s trip to Brazil, which was filled with meeting family, best-grilled beef and shopping. I’ll write all about it next time but for now I wanted to share a lovely dessert that I have taken a liking to recently. Well, you know that I am a huge fan of panna cotta, so it shouldn’t be a surprise that I like blancmange, which is a dessert that has that same creamy texture that I heart. Like panna cotta, it is easy to make and the flavors are endless. Since this dessert is part of a valentine gram that I am giving out, I choose to stick with the official colors of the holiday – red or pink. Flavor? Rose of course =)

I adopted the recipe from Annie Bell’s book - gorgeous desserts. Did I tell you it was easy to make? Bring everything except the heavy cream to a boil, strained, and cooled then whisk together with stiff form whipped cream and chill. It was decorated with meringue kisses and crystallized rose petals but I opted for the later only, plus a little of this and that. Very simple, no surprises but so good!

Hope you enjoy this dessert as much as I did! On a side note, Lunar New Year is the same day as Valentine’s Day this year so my kitchen is madness right now – so much cooking to do! I know I have some catch up to do with your comments but I’ll get to them as soon as I can. Thank you for being patient! Lastly, wish you a lovely Valentine’s Day and a prosperous Lunar New Year~

Rose Blancmange

14g leaf gelatine
1¼ cups whole milk
1½ tbsps rosewater
½ cup caster sugar
1 small lemon
1¼ cups heavy cream
Pink food coloring

Garnish
Crystallized rose petals
Edible rose petals
Silver dragées

Soak the gelatine, let soften in cold water for 5 minutes, and then squeeze off the water.

In the meantime, zest the lemon. Bring the zest, milk, rosewater and sugar to a simmer over medium heat. Remove from the heat and add the gelatine, stir until it dissolves. Strain into a clean bowl, discard solids, and let cool to room temperature.

Beat the heavy cream over medium speed until stiff peaks form then gradually beat in the cooled milk mixture until combined. Using a toothpick, add food coloring little at a time to the cream mixture until you get the desire shade.

Lightly brush the molds (I use cake molds but ramekins will do the work too) with vegetable oil. Pour in the cream mixture, pick up the molds and lightly tap on the counter to release air bubbles. Let them set for at least 3 hours or overnight in the refrigerator.

Dip the molds, one at a time, in a bowl of hot water for 10 seconds, run a knife around the edge, invert it onto a plate and ease the blancmange out. Just before serving, garnish with edible rose petals, crystallized rose petals and silver dragées.

Crystallized Rose Petals

1 medium egg white
Petals of 6 organic spray roses
½ cup caster sugar
Tweezers
Small brush

Wash all the petals then pat dry using paper towels – work with a light hand. Holding a petal with a tweezers, gently brush both sides of the petal with egg whites, and sprinkle each side with caster sugar. Shake off the excess sugar, and place the petal face-up on a parchment lined cookie sheet – repeat. Leave in a cool place to dry overnight. DO NOT place into the refrigerator!

Store the crystallized petals in an airtight container in a cool dry place. They can be stored up to a year.




阿Vi現在是元氣滿滿﹐因為剛剛才從巴西度假回來。這趟旅行徹底的讓我對這個南美國家改觀也從新認識一些很久不見的親人﹐吃到很棒的烤牛肉﹐當然還有瘋狂血拼囉。詳細的下回再說﹐現在我想跟你分享一個最近很哈的甜點。你也知道我超愛吃義式奶酪﹐所以對有著同樣細緻軟滑乳狀質地的法式牛奶凍同樣的著迷不已。做法也如義式奶酪簡易﹐口味同樣的很多元。由於這個甜品是要在情人節送人的﹐理所當然要從這個節日的官方顏色就紅色或粉紅色中選一﹐而我就選了較柔美的玫瑰粉紅了。至于口味嘛？當然是玫瑰 =）

甜點的食譜摘自Annie Bell的gorgeous desserts一書。很簡單的一道甜點﹐沒有法式甜點一貫的考究﹐沒有太複雜的鋪陳﹐但味道的精緻度還是那麼精彩。入口即化﹐每一口都散發著淡雅玫瑰香氣﹐仿彿讓人置身於玫瑰園中﹐不禁讓享用的人自然而然的變優雅了。

還有阿Vi在這裡祝福大家有個甜蜜浪漫的情人節外﹐也希望你有個愉快的農曆新年哦~

p.s. 每個留言我都有看喔! 我會儘快回覆的﹐謝謝 :-*

玫瑰風味法式牛奶凍

14g 明膠片
1¼杯 全脂奶
1½湯匙 烹調用玫瑰水
½杯 細砂糖
1顆 小檸檬
1¼杯 鮮奶油
粉紅色食用色素

裝飾用
霜化玫瑰花瓣
有機玫瑰花瓣
食用銀珠

明膠片用冰水泡5分鐘﹐擠掉水分﹔備用。用刷子將模具塗上薄薄的一層沙拉油﹔備用。

檸檬取茸後和牛奶﹑細砂糖﹑玫瑰水一起放入小鍋裡﹐開中火加熱煮至沸騰後熄火。加入泡軟的明膠片，攪拌至融化混合﹐過濾奶漿﹐靜置放涼。

將鮮奶油打發至出現尖角的程度﹐逐漸地倒入放涼的奶漿﹐攪拌順滑均勻即可。用牙籤沾一點食用色素﹐再一點點的拌入奶糊中直到達到理想的顏色為止。倒進模具中至滿﹐用湯匙背推平﹐再輕輕敲一下模具釋放氣泡﹐然後放冰箱凝固3個小時或一個晚上。

將奶凍脫模: 用小刀順著邊劃一下﹐隔著熱水回暖或用熱毛巾將週圍熱敷十秒，然後將模倒轉放於盤子上﹐稍微搖幾下﹐拍一拍模底﹐往上拉脫模。食用前用霜化玫瑰花瓣﹑食用銀珠﹑有機玫瑰花瓣點綴即可。

霜化玫瑰花瓣

1個 蛋白
6朵 迷你有機玫瑰
½杯 細砂糖
鑷子
毛刷

將玫瑰花瓣摘下﹐洗乾淨後用紙巾抹乾。稍微打發蛋白。用鑷子夾起一片花瓣﹐用刷子在正反兩面刷上薄薄的蛋白﹐再將細砂糖灑在花瓣上﹐輕輕搖一下去掉多餘砂糖﹐然後放在鋪了烘烤紙的烤盤上 - 重複。

當所有的花瓣都灑上砂糖後﹐擺放在乾燥處晾乾﹐需時約1天。記住千萬別放冰箱﹐砂糖會溶掉哦!

將霜化玫瑰花瓣排放在烘烤紙間﹐放密閉容器中﹐再放陰涼乾燥處存放- 賞味期1年。