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櫻花酸奶慕斯杯

櫻花酸奶慕斯杯的做法
7.7 综合评分 152 人做过这道菜收藏
乖糖很乖----的厨房
乖糖很乖---- 樱花酸奶慕斯蛋糕，配方适合做6个慕斯杯或者6寸圆形慕斯。也可以自备一点软质水果加入慕斯中，口感会更好哦！所需工具：电动打蛋器，电子秤，蛋糕模具或者慕斯杯，擀面杖

用料

消化餅幹	80g
吉利丁片	3片（15g）
無鹽黃油	50g
淡奶油	200ml
溫水或雪碧	120ml
細砂糖	10g
細砂糖	20g
細砂糖	20g
稠狀酸奶	250ml
鹽漬櫻花	適量
蔓越莓幹或者水果	少許

櫻花酸奶慕斯杯的做法

將所有材料稱好，放在旁邊備用！請原諒我忘記拍照片了
将餅幹放入保鲜袋里，用擀面棍碾碎，越碎越好。（餅幹也可以用奥利奥的，不过要去掉中间的奶油噢）
将黄油隔热水融化成液态，并将餅幹碎倒入融化好的黄油里，搅拌均匀
将其倒入模具里，用擀面杖把餅幹压实，然后放入冰箱冷藏，十几分钟就可以了
將其中兩片吉利丁片放碗裏，用冷水泡軟，大概5-10分鍾。
将酸奶和10g細砂糖搅拌均匀，使其变得光滑无颗粒
撈出泡軟的吉利丁片，放入碗中，隔熱水化成液體，再加入酸奶中，攪拌均勻
淡奶油和20g細砂糖打发，打出纹路即可。将打好的淡奶油倒入之前弄好的酸奶糊中，搅拌均匀，我在里面加入了些许蔓越莓干，也可以加入些水果
倒入铺好餅幹的模具中，轻轻震一下，让表面变平整些，放入冰箱冷冻两小时
现在可以将樱花提早泡在水里，由于鹽漬櫻花比较咸，建议多换几次水，但不要泡太久，因为樱花的颜色会变淡
兩小時後，將櫻花擺放在冷凍好的蛋糕上，按自己喜歡的位置擺放
接下去做镜面，泡软另一片吉利丁片，温水和20g細砂糖搅拌均匀，再加入吉利丁片搅拌至丁片融化。如果是用雪碧的话，一定要等到雪碧没气泡，再加入吉利丁片隔热水搅拌均匀
緩慢到在蛋糕表層，鏡面水倒入的過程中，可以調整櫻花位置，也可以用牙簽將櫻花花瓣挑開，這樣櫻花會更美。再冷凍2個小時
如果是放在慕斯杯裏，蛋糕就完成啦！如果是放在模具裏，拿出冷凍好的慕斯，用熱毛巾搓一下模具邊，就可以慢慢脫模了，慕斯蛋糕就完成啦

小貼士

1.櫻花不要泡太久，一小時就差不多了，中間換水四五次，但不能用溫水，溫水會讓櫻花顔色變淡
2.做镜面的吉利片一定不能放少，不然会冻不起来免责声明：杭州酷德教育官网转载上述内容，对文中陈述、观点判断保持中立，不对所包含内容的准确性、可靠性、完整性、合法性、可操作性或可用性承担任何责任，仅供读者参阅！

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