Coconut Granita with Berry Foam and Pine Nuts 椰子沙冰配莓果奶泡佐松仁

(Contributed by Mr Lennard Yeong, a finalist on MasterChef Asia and currently the in-house chef for Miele)

Serves 份量: 1 人份
Ingredients 材料:

  • Coconut water, 100g 椰子水,100克
  • Mixed berries – blueberries, raspberries, strawberries (diced), 20g 莓果如蓝莓、覆盆子、草莓(切块),20克
  • Jambu fruit (diced), 10g 莲雾(切块),10克
  • Pine nuts (toasted), 5g 烤松子,5克
  • Fresh mint leaves (finely sliced), 2 pcs (optional) 新鲜薄荷叶(切碎)(可选),2片
  • Berry Foam (Optional) – Serves 10 莓果奶泡(可选) -10人份

  • Berry puree, 55g 莓果泥,55克
  • Water, 25g 水,25克
  • Coconut cream, 25g 椰子奶油,25克
  • Gelatin sheet, 3/4 pc 明胶片,¾片
  • Sugar, 15g 糖,15克

Method 做法:

  1. Place the coconut water into a metal bowl and freeze. Once frozen, scrape with a fork to get the granita.
    将椰子水放入金属碗中冷冻。冷冻后,用叉子捣碎成沙冰。
  2. Toss in the berries, jambu fruit, pine nuts and mint leaves (optional).
    撒上莓果、莲雾、松子和薄荷叶(可选)。
  3. Berry Foam (Optional) 莓果奶泡(可选)

  4. Soak the gelatin sheet in cold water.
    将明胶片浸泡在冷水中。
  5. Blend the berry purée, sugar and water together. Add the soaked gelatin sheet into the berry mixture and heat till the gelatin melts.
    将莓果泥和糖与水混合。将泡软的明胶片加入莓果混合物中并加热直至明胶融化。
  6. Strain the mixture to remove any seeds.
    过滤混合物中的水果籽。
  7. Add coconut cream and chill. Break it up if it sets into a jelly.
    加入椰子奶油并冷却。如果混合物冷却时变成果冻,须捣碎。
  8. Add the entire mixture to a whipping cream siphon and charge it with a cream canister.
    将莓果混合物放入奶油枪中,挤成奶泡。
  9. Place the berry foam over the granita and serve.
    将莓果奶泡放在沙冰上即可食用。

Tip 提示:
You may also prepare the berry foam by whisking and beating the mixture over an ice bowl (i.e. metal bowl in an ice bath).
另可透过在冰碗中(如放在冰水中的金属碗)搅拌混合物制作莓果奶泡。

Approximate Nutritional Analysis (Per serving) 每份量营养含量:
Energy 能量: 100.3 kcal 千卡
Fat 脂肪 (Saturated fat 饱和脂肪): 5.3g 克 (1.7g 克)
Protein 蛋白质: 1.7g 克
Carbohydrates 碳水化合物: 11g 克
Sodium 钠: 5.5mg 毫克
Fibre 纤维: 0.9g 克