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<p>雖然疫情稍稍穩定，但大家千祈唔好鬆懈，繼續留家防疫呀。只不過日日喺屋企確係有啲苦悶，不如一齊在家學整甜品，在家享受苦中一點甜。今日搵嚟三位本地有名甜品師傅，以甜甜嘅Baileys忌廉甜酒炮製三款微醺甜品，步驟仲好簡單。<br />
&nbsp;<br />
平時懶洋洋在家煲劇，都喜歡一杯 BAILEYS on Rocks 或是一個簡單的雪糕加BAILEYS，帶出Irish cream嘅香濃順滑，而原來用BAILEYS整甜品，味道將會提升到另一個層次。</p>
<p>今日搵嚟三位甜品師傅，佢哋分別來自供應頂級餐飲服務嘅BUTLER、用app教整餅嘅共享烘焙店<span style="font-size: 16px; letter-spacing: 0.24px;">BAKEBE</span>同埋ATUM Restaurant ，原來整甜品真係唔難。</p>
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<p><img src="https://prd-cdn.jessicahk.com/files/Ivan from Butler2.jpg" title="【抗疫苦中一點甜】3款簡易微醺甜點！安坐家中炮製浪漫甜蜜" class="paragraph-image" alt="【抗疫苦中一點甜】3款簡易微醺甜點！安坐家中炮製浪漫甜蜜"/></p>
<p>BAILEYS慕斯蛋糕 ::&nbsp;<span style="font-size: 16px; letter-spacing: 0.24px;">Ivan Chan@BUTLER</span><br />
充滿驚喜的BAILEYS慕斯蛋糕，每口都帶來一層又一層的美味驚喜，回味無窮。<br />
此食譜具有挑戰性，但你絕不會後悔嘗試！（6人份）</p>
<p>&nbsp;</p>
<div>步驟分成五步:</div>
<div>1.<span style="white-space:pre"> </span>脆皮餅底</div>
<div>2.<span style="white-space:pre"> </span>朱古力糖衣</div>
<div>3.<span style="white-space:pre"> </span>焦糖花生底&nbsp;</div>
<div>4.<span style="white-space:pre"> </span>BAILEYS朱古力果凍</div>
<div>5.<span style="white-space:pre"> </span>BAILEYS朱古力慕絲</div>
<div>&nbsp;</div>
<div>脆皮餅底材料:</div>
<div>La Royaltine&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <span style="white-space:pre"> </span>80克</div>
<div>黑朱古力&nbsp; <span style="white-space:pre"> </span>60克</div>
<div>牛油<span style="white-space:pre"> </span>20克</div>
<div>&nbsp;</div>
<div>脆皮餅底做法:</div>
<div>1.<span style="white-space:pre"> </span>準備一鍋的熱水,將黑朱古力和 牛油隔水加熱 ,間中攪拌一下,待其溶化</div>
<div>2.<span style="white-space:pre"> </span>倒入 La Royaltine混合均勻</div>
<div>3.<span style="white-space:pre"> </span>將其全部倒入模中,壓平整,放入冰箱,冷藏至凝固</div>
<div>&nbsp;</div>
<div>朱古力糖衣材料:</div>
<div>水&nbsp; <span style="white-space:pre"> </span>125毫升</div>
<div>砂糖&nbsp; <span style="white-space:pre"> </span>200克</div>
<div>忌廉&nbsp; <span style="white-space:pre"> </span>125毫升</div>
<div>可可粉<span style="white-space:pre"> </span>60克</div>
<div>魚膠片<span style="white-space:pre"> </span>16克</div>
<div>&nbsp;</div>
<div>朱古力糖衣做法:</div>
<div>1.<span style="white-space:pre"> </span>冷水中軟化魚膠片</div>
<div>2.<span style="white-space:pre"> </span>將水, 砂糖和忌廉放入鍋中煮沸</div>
<div>3.<span style="white-space:pre"> </span>煮沸後放入可可粉攪拌3分鐘</div>
<div>4.<span style="white-space:pre"> </span>停止加熱,從火上移開, 將在冷水中軟化 魚膠片攪入熱可可混合物中直至溶解</div>
<div>5.<span style="white-space:pre"> </span>將其冷卻至室溫,備用</div>
<div>&nbsp;</div>
<div>焦糖花生底材料:</div>
<div>砂糖&nbsp; &nbsp; <span style="white-space:pre"> </span>80克</div>
<div>忌廉<span style="white-space:pre"> </span>80 毫升</div>
<div>牛油&nbsp; <span style="white-space:pre"> </span>40克</div>
<div>魚膠片<span style="white-space:pre"> </span>3.2克</div>
<div>焦花生&nbsp; <span style="white-space:pre"> </span>50克</div>
<div>&nbsp;</div>
<div>焦糖花生底做法:</div>
<div>1.<span style="white-space:pre"> </span>冷水中軟化魚膠片</div>
<div>2.<span style="white-space:pre"> </span>用小火在中鍋中加熱砂糖偶爾用刮或木勺攪拌,最終融化成深琥珀色濃稠液體</div>
<div>3.<span style="white-space:pre"> </span>將鍋從火上移開, 立即倒入忌廉，然後攪拌到所有的忌廉都混合好,且sauce變得光滑</div>
<div>4.<span style="white-space:pre"> </span>加入牛油,攪拌至融化,將鍋放回去加熱並煮熟</div>
<div>5.<span style="white-space:pre"> </span>讓其冷卻3-4分鐘,然後將冷水中軟化 魚膠攪入直至溶解</div>
<div>6.<span style="white-space:pre"> </span>將混合物倒入模(模具的底部纏有保鮮膜)加入焦花生並輕輕按壓, 冷凍至少4小時</div>
<div>7.<span style="white-space:pre"> </span>脫模備用</div>
<div>&nbsp;</div>
<div>BAILEYS 朱古力果凍材料:</div>
<div>BAILEYS Chocolat Luxe&nbsp; &nbsp; &nbsp;<span style="white-space:pre"> </span>140克</div>
<div>水&nbsp; &nbsp; &nbsp;<span style="white-space:pre"> </span>64克</div>
<div>砂糖<span style="white-space:pre"> </span>8克</div>
<div>瓊脂&nbsp; <span style="white-space:pre"> </span>3克</div>
<div>&nbsp;</div>
<div>BAILEYS 朱古力果凍做法:</div>
<div>1.<span style="white-space:pre"> </span>將水, 砂糖和瓊脂放入鍋中煮沸</div>
<div>2.<span style="white-space:pre"> </span>煮沸後放入 BAILEYS攪拌</div>
<div>3.<span style="white-space:pre"> </span>將混合物倒入模(模具的底部纏有保鮮膜) 冷藏至凝固</div>
<div>4.<span style="white-space:pre"> </span>脫模備用</div>
<div>&nbsp;</div>
<div>BAILEYS 朱古力慕絲材料:</div>
<div>BAILEYS Original&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <span style="white-space:pre"> </span>113克</div>
<div>忌廉&nbsp; &nbsp;<span style="white-space:pre"> </span>255克</div>
<div>蛋黃<span style="white-space:pre"> </span>17克</div>
<div>砂糖<span style="white-space:pre"> </span>9克</div>
<div>魚膠片<span style="white-space:pre"> </span>7克</div>
<div>鮮奶朱古力<span style="white-space:pre"> </span>139克</div>
<div>&nbsp;</div>
<div>BAILEYS 朱古力慕絲做法:</div>
<div>1.<span style="white-space:pre"> </span>冷水中軟化魚膠</div>
<div>2.<span style="white-space:pre"> </span>將鮮奶朱古力隔水加熱 ,間中攪拌一下,待其溶化</div>
<div>3.<span style="white-space:pre"> </span>在一個乾淨KitchenAid容器中,將忌廉(43 克) 和BAILEYS (43克) 打發至具有絲稠度,放入雪櫃備用</div>
<div>4.<span style="white-space:pre"> </span>用小鍋把忌廉 (212 克) , 蛋黃和砂糖小火煮至有粘稠度離火,然後倒入BAILEYS (70 克) 攪拌直至融化光滑,將冷水中軟化 魚膠片攪入直至溶解</div>
<div>5.<span style="white-space:pre"> </span>將混合物加入朱古力中,攪拌至光滑</div>
<div>6.<span style="white-space:pre"> </span>將 1/3的cream mix加入朱古力混合物,攪拌.再將其與剩餘cream mix 混合</div>
<div>7.<span style="white-space:pre"> </span>將混合物慕絲倒入擠花袋中</div>
<div>&nbsp;</div>
<div>組裝做法:</div>
<div>1.<span style="white-space:pre"> </span>將脆皮餅底連模具從雪櫃取出, 倒入1/3的 朱古力慕絲</div>
<div>2.<span style="white-space:pre"> </span>將焦糖花生底輕輕放入,輕壓再加入小量朱古力慕絲抹平</div>
<div>3.<span style="white-space:pre"> </span>再將 BAILEYS 朱古力果凍放入輕輕壓一下,倒入剩餘的朱古力慕絲,然後均勻地抹平朱古力慕絲表面,將蛋糕冷凍至少4小時或過夜,脫模備用</div>
<div>4.<span style="white-space:pre"> </span>將脫模蛋糕從冰櫃取出,用器皿墊高,將朱古力糖衣倒在蛋糕上,用刮鏟輕輕地舖開,以確保均勻地覆蓋蛋糕的頂部和側面</div>
<div>5.<span style="white-space:pre"> </span>將蛋糕冷藏,直到你需要食用為止</div>
<p><img src="https://prd-cdn.jessicahk.com/files/Venus from Bakebe3.jpg" title="【抗疫苦中一點甜】3款簡易微醺甜點！安坐家中炮製浪漫甜蜜" class="paragraph-image" alt="【抗疫苦中一點甜】3款簡易微醺甜點！安坐家中炮製浪漫甜蜜"/></p>
<div><span style="font-size: 16px; letter-spacing: 0.24px;">BAILEYS 木糠布丁 :: Venus Chi @BAKEBE</span></div>
<div>BAILEYS奶油令甜點昇華到另一個層次。Oreo配上香滑的BAILEYS令人回味。<br />
如此容易在家製作，你絕不可錯過這個食譜！（6人份量）</div>
<div>&nbsp;</div>
<div>材料：</div>
<div>BAILEYS Chocolat Luxe 或BAILEYS Original60 克</div>
<div>OREO餅碎<span style="white-space:pre"> </span>160克</div>
<div>煉奶<span style="white-space:pre"> </span>55克</div>
<div>淡忌廉<span style="white-space:pre"> </span>85克</div>
<div>甜忌廉<span style="white-space:pre"> </span>270克</div>
<div>忌廉芝士<span style="white-space:pre"> </span>130克</div>
<div>&nbsp;</div>
<div>做法：&nbsp;</div>
<div>1.<span style="white-space:pre"> </span>將OREO餅碎放入密實袋，確保拉上封口</div>
<div>2.<span style="white-space:pre"> </span>用面棍把餅碎按壓成幼細粒備用</div>
<div>3.<span style="white-space:pre"> </span>將忌廉芝士放入微波爐，火力調較到800度加熱30秒，並用匙羹攪拌均勻。</div>
<div>4.<span style="white-space:pre"> </span>在忌廉芝士內加入煉奶並用打蛋器攪拌混合</div>
<div>5.<span style="white-space:pre"> </span>搖勻BAILEYS並準備使用</div>
<div>6.<span style="white-space:pre"> </span>分2 次加入淡忌廉及BAILEYS並用打蛋器攪拌混合備用</div>
<div>7.<span style="white-space:pre"> </span>將甜忌廉放入KitchenAid的容器里，用10 速 打發 1分鐘 30秒</div>
<div>8.<span style="white-space:pre"> </span>加入忌廉芝士醬， 用6 速 打發 30秒</div>
<div>9.<span style="white-space:pre"> </span>將木糠忌廉放進擠花袋</div>
<div>10.<span style="white-space:pre"> </span>梅花間竹放入木糠忌廉及OREO餅碎</div>
<div>11.<span style="white-space:pre"> </span>(自選) 最後放上玫瑰作裝飾即可</div>
<div>12.<span style="white-space:pre"> </span>(自選) 想有更順滑的口感可冷藏於冰箱 </div>
<p><img src="https://prd-cdn.jessicahk.com/files/Bong from Atum4.jpg" title="【抗疫苦中一點甜】3款簡易微醺甜點！安坐家中炮製浪漫甜蜜" class="paragraph-image" alt="【抗疫苦中一點甜】3款簡易微醺甜點！安坐家中炮製浪漫甜蜜"/></p>
<p>BAILEYS Marquise配85% Chocolate Ice cream ::&nbsp;<span style="font-size: 16px; letter-spacing: 0.24px;">Bong Kwok@</span>ATUM Restaurant</p>
<div>香滑濃厚的朱古力雪糕，柔滑的口感與BAILEYS相當匹配。（6人份量）</div>
<div>&nbsp;</div>
<div>BAILEYS Marquise 材料：&nbsp;</div>
<div>BAILEYS Original<span style="white-space:pre"> </span>60克</div>
<div>忌廉<span style="white-space:pre"> </span>300克</div>
<div>砂糖<span style="white-space:pre"> </span>24克</div>
<div>原隻雞蛋<span style="white-space:pre"> </span>40克</div>
<div>蛋黃&nbsp; &nbsp;<span style="white-space:pre"> </span>30克</div>
<div>65%朱古力<span style="white-space:pre"> </span>120克</div>
<div>魚膠片<span style="white-space:pre"> </span>9克</div>
<div>&nbsp;</div>
<div>做法：</div>
<div>1.<span style="white-space:pre"> </span>先將魚膠片放入冰水中浸軟</div>
<div>2.<span style="white-space:pre"> </span>將蛋，蛋黃及糖用打蛋器攪拌混合</div>
<div>3.<span style="white-space:pre"> </span>淡忌廉放入煲裡加熱至50度</div>
<div>4.<span style="white-space:pre"> </span>慢慢地將暖忌廉一邊倒入step 2, 一邊攪拌混合</div>
<div>5.<span style="white-space:pre"> </span>將step 4混合物加熱同時攪拌至80度，熄火</div>
<div>6.<span style="white-space:pre"> </span>熄火後加入魚膠和朱古力粒，攪拌至順滑</div>
<div>7.<span style="white-space:pre"> </span>放涼後加入BAILEYS即可</div>
<div>8.<span style="white-space:pre"> </span>將Marquise放入雪櫃四小時</div>
<div>&nbsp;</div>
<div>BAILEYS 85% 朱古力雪糕材料：</div>
<div>BAILEYS Chocolat Luxe<span style="white-space:pre"> </span>75克</div>
<div>鮮奶<span style="white-space:pre"> </span>325克</div>
<div>忌廉<span style="white-space:pre"> </span>150克</div>
<div>蛋黃<span style="white-space:pre"> </span>70克</div>
<div>砂糖&nbsp; <span style="white-space:pre"> </span>80克</div>
<div>85%朱古力<span style="white-space:pre"> </span>160克</div>
<div>牛油<span style="white-space:pre"> </span>30克</div>
<div>&nbsp;</div>
<div>做法：</div>
<div>1.<span style="white-space:pre"> </span>牛油切粒放雪櫃備用</div>
<div>2.<span style="white-space:pre"> </span>蛋黃(室溫) 和糖用打蛋器打起至糖溶化</div>
<div>3.<span style="white-space:pre"> </span>淡忌廉放入煲裡加熱至50度</div>
<div>4.<span style="white-space:pre"> </span>慢慢地將暖忌廉一邊倒入step 1, 一邊攪拌混合</div>
<div>5.<span style="white-space:pre"> </span>將step 3混合物加熱同時攪拌至80度，熄火</div>
<div>6.<span style="white-space:pre"> </span>加入朱古力粒和牛油粒，攪拌至順滑</div>
<div>7.<span style="white-space:pre"> </span>放涼後加入BAILEYS 即可</div>
<div>8.<span style="white-space:pre"> </span>將雪糕放入冰櫃四小時</div>
<div>9.<span style="white-space:pre"> </span>四小時後，提出BAILEYS Marquise及已雪凍的BAILEYS雪糕上碟</div>
<div>10.<span style="white-space:pre"> </span>(自選)隨你喜歡加上水果及糖霜伴碟</div>


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【抗疫苦中一點甜】3款簡易微醺甜點！安坐家中炮製浪漫甜蜜

dessert recipe

JESSICA 會員

dessert recipe