Milk Pudding × Passionfruit Jam ｜ 牛奶布甸 × 熱情果醬
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.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。
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
Yves Tips~
- 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。