Wednesday, 23 December 2015

洛神花果冻 ~ Roselle Jelly




食谱取自 :carol自在生活

洛神花果冻杯 
( 约做5 ~ 6 )

材料:
50g
新鲜洛神花
600g 冷水 
2大匙 柠檬汁 ( 30g )
40g 
10g
吉利丁粉
30g 
5 ~ 6  洛神密栈 ( 可省略 )

做法 :
1.
冷开水倒入吉利丁粉中混合均勻静置5-6分钟,等待吉利丁粉完全吸水膨涨 .

2. 准备一個稍微大一点的锅 , 加上適量的水煮沸. 使用隔水加热的方式融化将吉利丁粉完全溶解成液体 .

3. 另一方面同将冷水600g煮沸 . 新鮮洛神花放入, 中小火熬煮5 ~ 6分钟,熄火 .
4. 将洛神花捞起去除 。依序将融化的吉利丁液 , 糖及柠檬汁加入混合均勻 .

5. 放涼后将洛神液倒入杯子中约一半高度。放入冰箱冷藏 ( FRIDGE ) 3 ~ 4小時冰至凝固 .
6. 冰箱取出放入洛神蜜栈 , 再倒入剩下的洛神液 , 再放入冰箱冷藏( FRIDGE ) 3 ~ 4小時至凝固即可.


我的做法
~ 我用洛神密栈的汤汁 300g + 300g ,搅拌均匀后试味(如不够甜可加入适量的糖 )。然后加入吉利液混合均匀即可。

 

Recipe source : caroleasylife

Roselle Jelly
( makes 5 ~ 6 cups )

Ingredients :
50g fresh roselle calyx
600g water
2tbsp lemon juice ( +- 30g )
40g sugar
10g gelatine powder
30g cold boiling water
5 ~ 6 pieces pickled roselle ( optional )

Method :
1. Soften the gelatine in the water and let it stand for 5 ~ 6 minutes .

2. In a big pot , bring water to boil . Double-boil the gelatin mixture till dissolve .

3. Bring 600g water to boil , add in fresh roselle calyx . Cook at medium-low heat for 5 ~ 6 minutes . Turn off heat .

4. Discard roselle calyx . Add in gelatin mixture , sugar and lemon juice . Mix till well combined .

5. Let it cool completely , pour half of liquid into serving cups . Put in the fridge for 3 ~ 4 hours or till set .

6. Add in pickled roselle and pour in the remaining liquid . Chill in the fridge for another 3 ~ 4 hours before serve .

 
My own method :
~ I replace it with juice of pickled Roselle 300g + water 300g ,  mix till well combined and taste  . Lastly pour in gelatin mixture and mix till well combined .