黑糖蜜奶酪｜夏日點心 Panna Cotta with Brown Sugar Syrup

#料理 #美食 #食譜

料理手札
吉利丁片建議以冰水浸泡至軟化，勿使用溫水或熱水，以避免吉利丁片於水中溶解。

奶酪液倒入杯中後，建議以湯匙撈除表面殘餘的氣泡，再密封冷藏至定形。

黑糖蜜於室溫放涼後如有凝固，可加入少許的熱水(約1至2湯匙)拌勻，另可放置冷藏保存。
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食材｜份量：100ml容量玻璃杯 x 3杯
牛奶-150ml、鮮奶油-150ml、白砂糖-1湯匙、吉利丁片-6g(約2片)

黑糖蜜
黑糖-80g、水-50ml、蜂蜜-1湯匙

步驟
(1) 將吉利丁片以冰水浸泡至軟化，約10分鐘。

(2) 取一小鍋，放入牛奶、鮮奶油及糖，以小火加熱至溫熱(約60°C)後關火。

(3) 將軟化的吉利丁片擠乾水分，放入鍋中拌勻至溶解(無須開火)，再將奶酪液以細篩網過濾後，倒入約100ml的玻璃杯中，並以湯匙撈除表面氣泡，再密封冷藏12小時。

(4) 取ㄧ小鍋，放入黑糖及水，以小火拌勻至沸騰後，續煮2分鐘。關火，放入蜂蜜拌勻，並於室溫放涼後，取一湯匙分量淋上奶酪搭配享用即可。(註：黑糖蜜放涼後可放置冷藏保存)
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Ingredients｜100ml cups x 3 cups
150ml whole milk, 150ml whipping cream(36% fat), 1 Tbsp granulated sugar, 6g gelatine sheet

Brown Sugar Syrup
80g dark muscovado sugar or brown sugar, 50ml water, 1 Tbsp honey

Instructions
(1) Soak the gelatine sheet in cold water until soft, around 10 minutes.

(2) Add the milk, whipping cream and granulated sugar, stir well over low heat until warm, around 60°C, then turn off the heat.

(3) Squeeze as much moisture out of the gelatine sheet, place the gelatine sheet in the pot, stir well until melted, then put the mixture through a sieve to remove the bubbles. Pour the mixture into cups, then remove the bubbles with a spoon. Cover the cups and let it stand for 12 hours in fridge.

(4) Add the dark muscovado sugar and water in the pot, stir well and boil over low heat, then turn off the heat. Add the honey and stir well, then let it to cool. Pour 1 Tbsp brown sugar syrup on the panna cotta. Enjoy! (Note : The syrup need to keep in fridge.)