花旗參桂花凍

2012年許氏花旗參創意食譜大賽得獎作品 参獎

作者:Tonggong Wang (Fremont / CA)

 

[材料]
花旗參                 2支
吉利丁                 10g(或果凍粉)
桂花                    適量
蜂蜜                    適量
枸己                    適量

[調味料]
白糖,水

[做法]

  1. 先將花旗參蒸軟(或直接使用新鮮參)切片,加入吉利丁和白糖煮融
  2. 待其自然冷卻後加入蜂蜜桂花拌勻倒入模具中,並以枸己點綴,放入冰箱
  3. 食用時,將桂花凍反扣倒入碟中

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