<甜蜜蜜篇之意大利士多啤梨凍餅>Strawberry Pannacotta Pie

Time flies, now its already May 2013. Although the weather in UK is still unstable, I can feel that summer arrives any time. Summer, always reminds me of colourful fruits like berries, mango, pineapple (Yes, these are my favourite ones). Certainly people may have different taste and preferences for fruits. I know people do not like desserts made of banana or lemon. However, (so far) I have not met anyone who would reject   dessert with fresh strawberries!! Today I will like to share the never-failed Strawberry Pannacotta Pie recipe!

餅底材料: 

• 12 塊     Digestive 餅                                                                                          
• 75 克       牛油 

The base 

• 12 pieces  Digestive Biscuits      
• 75 g           margarine                                                                    

布丁材料:                                                                           

• 3 塊    魚膠片 或( 15克魚膠粉)                                               
• 300 ml  Cream( 少fat都得)  
• 60   克   糖                                                                             
• 250 克  草莓( 什麼莓都得, 份量亦隨個人喜好)            
• 200 克  Philadelphia 芝士( 軟芝士)  

The filling                    

• 3 pieces Gelatin( about 15 g gelatin powder)
• 300 ml        cream( double or double light) 
• 60 g            sugar 
• 250 g      Strawberries
• 200g         Soft cheese

餅底做法:
A: 將消化餅弄碎, 愈碎愈好

B:將半溶狀態的牛油加入A,  慢慢用手攪成平均, 可見到餅碎會變成濕身.

C: 將B 慢慢鋪於一個普通的圓形盤, 用手壓到每個位都大概平均厚度

(放入雪櫃一小時備用)

Make the Base

• Place digestive biscuits in a plastic food bag and crush to crumbs. As small as possible.  
• Transfer the crumbs to a bowl, then pour over 75g melted butter. Mix thoroughly until the crumbs are completely coated. 
• Tip them into the prepared tin and press firmly down into the base to create an even layer.
  (Chill in the fridge for about 1 hour)

布丁: 

A: 先將魚膠片放入碗加凍水溶一會( 魚膠粉, 溶於60 ml熱水,次序必須是將魚膠粉加入熱水, 不能調轉) 

B: 將草莓用攪拌機攪成草莓汁狀

C: 另外將Cream跟糖用煲慢慢加熱( 一定不能滾的熱度) , 一直保持暖待糖全部溶化

D:之後將半溶的魚膠片搾乾水後, 加入C, 熄火待溶

E: 加入B, 芝士於D , 攪至均衡, 應該會是粉紅色的漿狀, 這個時候就會聞到香濃的草莓味!!

F:  最後將草莓漿倒入之前的餅底, 放入雪櫃至少4小時就完成了!!!!

The filling

• Put Gelatin into cold water for a while( or gelatin powder-  dissolved in 60 ml of hot water, MUST add the powder into the hot water, never the other way around)
• Beat the strawberries with an electric mixer until smooth
• Add cream and sugar in a bowl, stir with low fire and melt down the sugar ( NEVER do it with strong fire, avoid over-heat the cream, keep it warm)
• Next squeeze out the water of gelatin (pour in the gelatin warm water) and add it into the warm cream, then turn off the fire
• Add in the strawberries smoothies , soft cheese into the cream, slowly stir it until cheese is totally melt, now you can see the cream turn pink and smell GREAT!! 
• Finally, pour the strawberry filling on top of the BASE , Place in fridge for at least 4 hours! DONE!

我極力推薦這芝士布丁, 濃濃的草莓香味,軟身的口感 真的非常一流!

This is surely one of my favourite dessert after all! For those who loves strawberries, you got to try this out!!