Milk Pudding × Passionfruit Jam ~ after-meal treat
This silky smooth milk pudding pairs perfectly with the sweet-tart flavour of passionfruit jam. Each spoonful is light yet layered, making it an ideal summer dessert or after-meal treat.
With just a little attention to how you soak and dissolve the gelatin sheets, even beginners can easily master this soft, melt-in-your-mouth pudding.
香滑的牛奶布甸，搭配上熱情果醬的酸甜滋味，入口層次豐富又不會膩，特別適合夏天或飯後的小甜點。做牛奶布甸時只要留意魚膠片的浸泡和溶解技巧，其實新手也能輕鬆做出滑溜細緻的口感。
本篇收錄自當年《味道雜誌｜味道煮意 x 戀戀果醬 專欄》，原刊於 2011 年
Originally published in Lisa Magazine Column in 2011
Milk Pudding × Passionfruit Jam ｜ 牛奶布甸 × 熱情果醬
Ingredients
Ingredients | 材料 （約 4–6 個份量 | Serves 4–6）
- 200 ml 淡忌廉 Whipping Cream
- 200 ml 牛奶 Milk
- 50 g 砂糖 Caster Sugar
- 2 sheets 魚膠片（已浸軟）（小水冰浸至軟）Gelatin Sheet Soaked & drained
- 1-2 tablespoon 熱情果果醬 Passionfruit Jam
Instructions
Method | 做法
- 牛奶、淡忌廉及砂糖置煲內煮沸，煮至冒泡，熄火。 Pour milk & sugar with whipping cream into a saucepan. Bring to boil and turn off the heat.
- 放入魚膠片攪拌至溶解。 Add gelatin sheet and stir until dissolved.
- 將煮好的奶液過篩，盛入杯內，放涼後放雪櫃 2 小時，食用時淋上熱情果果醬即可。 Pass through a nylon sieve before pouring into the serving cup. Chill for 2 hours. To serve with Passionfruit Jam.
Notes
- 使用魚膠用冰水浸泡至完全浸軟，用手輕擠乾水份即可用。
- 食用時可放水果粒、薄荷葉作裝飾。
延伸閱讀 Related Posts
味道雜誌《味道煮意 - 戀戀果醬》專欄 - 熱情果果醬。熱情果果醬拌牛奶布甸
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