双层牛奶苹果果冻
用牛奶和苹果汁制成的双层果冻。口感轻盈、味道温和的甜点，用鸡蛋形模具成型。
- 烹饪时间
- 3 小时
- 份量
- 204 kcal
- 材料
- ≈ $0.56
- 蛋白质
- 10 g
材料
- 1 Gelatin 7 克
- 2 Apple juice包装 1 升 约等于 $3.00 150 毫升
- 3 Milk 2.5%包装 930 毫升 约等于 $0.88 120 毫升
- 4 Sugar 12 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将40毫升冷水倒入明胶中，静置10分钟直至完全吸水膨胀。
将牛奶和糖温热至60–70 °C（不沸腾），然后加入半份膨胀后的明胶，不断搅拌直至完全溶解。
将苹果汁温热至60–70 °C，加入剩余明胶，不断搅拌直至溶解。
往鸡蛋形模具中倒入一薄层牛奶，冷藏20分钟至微凝固。
交替倒入苹果汁和牛奶层，每层冷藏20分钟，直至模具装满。
将甜点冷藏2小时直至完全凝固，食用前取出脱模。
小贴士
- 为什么这样做
- Bloomed gelatin dissolves evenly in the milk and juice, otherwise the layers will be cloudy or lumpy. Heat to 60–70 °C, so you don't damage the gelatin or curdle the milk.
- 可替换食材
- Use orange juice (150 ml) or pear juice (120 ml) instead of apple juice. Use 2.5% kefir (120 ml) instead of 2.5% milk, but the layers will be less clear.
- 常见错误
- If the layers don't hold their shape and spread, the gelatin didn't dissolve fully or it was cooled at room temperature instead of in the fridge.
- 保存与加热
- Keep 3 days in the fridge, covered with plastic wrap. Cut and eat right away, or warm for 10 seconds in the microwave at 300 W.
- 搭配建议
- Serve with tea and cookies or as a decoration for a festive table, cut with a knife dipped in hot water.
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