又到long weekend好開心🥳重溫一下楊枝甘露食譜，上年post好多人回圖喜歡🫶🏻️🔥大家可以趁假期試試，整好一大煲放雪櫃隨時食超開心😎
楊枝甘露主要材料好簡單，就是芒果西柚西米椰奶😆要整得美味，就要從材料選擇入手💖推介用呂宋芒，味道濃甜而且肉質細嫩！過多幾個星期台灣愛民芒當造，果肉金黃厚肉，用來切粒擺盤特別漂亮呀🌟
西柚我用泰國金柚，味道香甜，果肉脹卜卜又多汁✨另外用北海道牛奶+淡奶這個配搭，芒果汁底有奶香又不會太膩😙
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🥭楊枝甘露📝食譜
製作時間⏱45分鐘
🔸材料🔸(約4-6碗)
芒果 4個
泰國金柚 1/2個
西米 50g
鮮奶 150ml
椰奶 140ml
淡奶 75ml
砂糖 20g
水 75ml
🔹做法🔹
- 大鍋加水，煮滾後放入西米，繼續大火煮12分鐘，間中攪拌避免痴底，之後熄火合蓋焗25分鐘至完全透明
- 西米沖水，用冰水浸泡，放雪櫃備用
- 金柚去皮取肉；芒果去核起肉，切粒
- 一半芒果肉(約330g)用攪拌機攪成蓉，加入椰奶和砂糖攪勻，試味；如需要可加入額外砂糖
- 加入鮮奶和淡奶攪勻；逐少加入清水至理想濃稠度；加入西柚肉和已隔水的西米(各200g) 放入芒果肉粒，放入雪櫃雪凍即成
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𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
4 mangoes, 1/2 Thai pomelo, 50g sago, 150ml milk, 140ml coconut milk, 75ml evaporated milk, 20g sugar, 75ml water
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀
- Boil water in a large pot, add sago and continue boiling for 12 mins on high heat. Stir constantly to prevent sticking. Turn off heat, cover and set aside for 25 mins until fully transparent.
- Rinse sago with water, soak in ice water, put in fridge.
- Peel and remove meat from the pomelo; dice mango meat.
- Blend half of the diced mango (about 330g) into puree, add coconut milk and sugar, mix well, and taste. Add extra sugar if needed.
- Add milk and evaporated milk, mix well. Gradually add water to reach desired consistency. Add pomelo meat, soaked sago (200g each), and diced mango. Chill in the fridge and serve!
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🌟更多食譜可以去我的食譜網站📝可以按菜式或材料分類search食譜✨
https://istidiningtable.com
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