Master Chef 终极挑战 － 决胜局甜品 Guava Snow Egg

大胃

Master Chef 闲暇时候看了几集，算不上粉丝，几个星期前专程看了决胜比赛，最后的终极甜品PK还算不错，难度不小，但这场比赛是有菜谱的，我认为只要有正确的菜谱，人人都能做出美味的食物。

这次的遗憾， 没有冰淇淋机，没有摄影灯。
没有冰淇淋机，绞尽脑汁想出来的自制冰激淋机效果一般，口感很一般，没有摄影灯，昏暗的灯光下照不出来什么，也没情绪去摆弄相机，经常一手操作一手照相，手忙搅乱的，我要买冰淇淋机，我要买影棚灯，灯箱和布景布

这道甜品的组成：
水煮蛋白糖霜球
麦芽糖薄纱脆皮
番石榴草莓冰
番荔枝冰淇淋
香草奶油拌番石榴泥

先上个成品图 挖坑，一个坑一种成分
刚刚发现少挖了一个组装过程的坑，就写在这里吧：
最后的组装是，发现杯子太高口太窄，费了半天才放进去，周围搞的很不清爽，顾不得了，怕冰淇淋化掉，随手拍了张，就开吃了，成品图实在对不起一天的辛苦，
小勺子敲破糖皮在蛋白球上戳出一个洞的时候感觉master chef 也不过如此，得意的笑阿，糖皮很薄，喀喇一声，30秒内全部吃完。

[ 本帖最后由 大胃 于 2010-8-9 19:44 编辑 ]

大胃

番荔枝冰淇淋：

没有机器，这成了这道甜品里最耗时的工序。

    * 6 egg yolks
    * 200g sugar
    * 200ml milk
    * 300ml clear custard apple juice
    * 100ml single cream
（所有成分已经减半，还有糖可以适当少放，感觉这个方子太甜了）
   1. Whisk the egg yolks and sugar together, bring the milk to the boil and pour on to the egg yolk sugar mixture while whisking.
   2. Pour the mixture into a stainless steel bowl and cook out while whisking over a pot of simmering water (approximately ten minutes). Allow the sabayon to cool over ice.
   3. Meanwhile using extremely ripe custard apples scoop the flesh of approximately one large custard apple into a double muslin lined chinois. Gather the muslin cloth at the top and squeeze the ripe custard apple flesh tightly to obtain a clear juice.
   4. When you have 300ml of clear juice whisk it into the sabayon with the 100ml of single cream. Place the mixture into an ice cream machine and churn until ready. Place the ice cream in a container in the freezer until needed.

[ 本帖最后由 大胃 于 2010-8-9 19:04 编辑 ]

大胃

水煮蛋白糖霜球

Poached Meringue

    * 300g egg white
    * 300g sugar
Poached Meringue

   1. For this recipe you will need a 6cm diameter half hemisphere sili con mould sheet.
   2. Whisk the egg whites in a machine until they form soft peaks and slowly add the sugar.
   3. Once the meringue forms firm peaks and the sugar has dissolved place the meringue into 16 half hemisphere moulds.
   4. Cook the meringue in a bain marie large enough to hold the silicon mat in a pre-heated 120°C oven for approximately 15 minutes. Allow to cool then unmould the half hemispheres and store in the fridge on a silicon paper lined tray until needed.

这个东西难度不大，但是缺少半圆模子就比较麻烦，我是用挖冰淇淋的勺子入烤箱两次做出来两个半圆球，实在是浪费能源。

[ 本帖最后由 大胃 于 2010-8-9 19:13 编辑 ]

大胃

番石榴草莓冰

Guava Granita

    * 500ml water
    * 100g sugar
    * 400g strawberry guavas, peeled
    * 100g fresh strawberries
Guava Granita

   1. Roughly dice the guavas and strawberries.
   2. Combine the sugar and water in a large saucepan, bring to the boil then lower the heat to a slow simmer. Add the diced fruit and gently simmer for ten minutes.
   3. Take off the heat and allow to infuse at room temperature for two hours.
   4. Pass the liquid through a muslin cloth and discard the solids.
   5. Pour the guava syrup into a ceramic or stainless steel container to a depth of 5cm. Place in the freezer for a period of no less than 12 hours.
   6. Every two to three hours remove from the freezer and scrape with a fork to form the granita crystals.
这个东西挺好吃的，做起来也不麻烦

忘记拍照了，杯子里头粉色的冰渣渣就是了

[ 本帖最后由 大胃 于 2010-8-9 19:17 编辑 ]

大胃

香草奶油拌番石榴泥
难度不大，比较麻烦，味道不错，单独吃有些腻，陪着上边的那个冰就很舒服

Vanilla Custard Base

    * 400ml single cream
    * 2 vanilla beans
    * 1 whole egg
    * 3 egg yolks
    * 80g sugar

Vanilla cream

    * 100g vanilla custard base
    * 100g double cream

Guava Fool

    * 400g guava puree
    * 200g vanilla cream

Vanilla Custard Base

   1. Heat the cream and the two split and scraped vanilla beans together until it just begins to boil then remove from the heat.
   2. Next whisk the eggs, egg yolks and sugar together in a stainless steel bowl. While whisking the eggs slowly pour on the hot vanilla cream. Mix well and remove the vanilla pods.
   3. Pour this mixture into four large dariole moulds to a depth of 5cm, place the dariole moulds into a tray of water to form a water bath. Place the water bath into a pre-heated 150C oven and cook the custard as you would a crème brulee for approximately 25 minutes until the custard is just set.
   4. Remove the custards from the bain marie and place them in the fridge for approximately five to six hours until they are fully chilled and set.

Vanilla cream

   1. Whisk the cream and custard together to form soft peaks.

Guava Fool Method

   1. Place the guava puree in a small bowl and fold through the vanilla cream gently to form a rippled effect. Do this just before you are ready to assemble the dessert.

[ 本帖最后由 大胃 于 2010-8-9 19:24 编辑 ]

大胃

麦芽糖薄纱脆皮

这个是最好玩的，电视里头他们做的是精简版的。
做的时候边上做薄了点，没铲出来一个完整的圆形，怕失败，拿一个奇异果先练手，发现太简单了，真不明白Adam为什么会出错
为了做这个还用上了尘封已久的圆规，勾起很多学生时代的痛苦回忆

Maltose Tuilles

    * 200g liquid maltose
    * 100g sugar
    * 20g flaked almonds
Maltose Tuilles

   1. Heat the sugar and maltose together until it reaches hard crack stage (until it caramelises). Add the flaked almonds and immediately pour the mixture onto a silicon mat, allow to cool completely.
   2. Process the hard caramel in a food processor to form a fine powder. Next sieve the praline mixture in a course sieve onto a silicon mat in a fine layer.
   3. Melt this mixture in a moderate oven until it forms a clear liquid paste.
   4. Remove from the oven and before the praline becomes too hard cut into a 15cm diameter circle using a metal circle cutter. When each circle is hard store between silicon paper in an air tight container.

[ 本帖最后由 大胃 于 2010-8-9 19:50 编辑 ]

darling

你太强了
膜拜中。。：）

chickensoup

敢问您花了多长时间做完这个甜品?

图图

得花一天时间吧...

大胃

原帖由 chickensoup 于 2010-8-9 19:18 发表
敢问您花了多长时间做完这个甜品?

因为不是连续工作，很难讲，冰淇淋因为纯手工，用了很长时间。
蛋白球没有模子，的重复进两次烤箱，外加失败一次，用了1个半小时
其它的都还简单

电视里只有3个小时的时间，我觉得有点扯，就算有冰淇淋机器，做好后冷冻也要很长时间，除非，能专业急冻冰箱或者用液态氮

chesecake

这个也太牛了吧！我就只是看看就算了，还真是有挑战精神啊！

你LP太幸福了！

jmms_smmj

牛到不行了

兜兜里有糖

极度无语状态。。。
我只好对牛人膜拜膜拜膜拜。。。。