莓果手指蛋糕 Red Fruit Charlotte

手指饼材料

蛋黄75克、白糖30克、蛋白115克、白糖65克、低筋面粉45克（筛过）、栗米粉45克（筛过）、牛油15克（溶解）

做法

1. 把蛋黄和30克白糖隔水煮至36℃，即刻熄火，但继续搅拌至发起。
2. 把蛋白和30克白糖搅拌成蛋白糖霜。
3. 然后慢慢加入蛋黄混合料，跟着加入面粉和栗米粉。
4. 加入溶解牛油，搅拌均匀后装入挤袋，根据蛋糕大小挤上奶油，放入烤炉以160℃ 烤 10分钟。

覆盆子果酱

草莓50克（冷冻后切丁）、覆盆子50克（冷冻）、白糖35克

做法

在锅内将草莓、覆盆子及糖一起煮至浓稠果酱。

香草慕斯

鲜奶75克、鲜奶油60克、香草精3滴、蛋黄60克、白糖40克、鱼胶粉4克、冷水20克、发起鲜奶油130克

做法

1. 把鱼胶放入冷水里，待它溶解。
2. 将鲜奶油、牛奶及香草精煮至滚。
3. 把蛋黄和白糖拌匀慢慢加入热材料里，继续煮至滚。
4. 加入鱼胶粉，然后让它冷却。
5. 最后拌入发起奶油。

组合

1. 取一7寸圆盘，把手指饼干站立围着圆盘周围；底部同样铺手指饼，然后刷上糖浆。
2. 倒入⅓满的慕丝，然后抹上一层覆盆子果酱在中央，再铺上慕丝。
3. 放上涂糖浆的手指饼，再铺上剩余的慕丝。
4. 放入冰箱冷冻至凝结才取出蛋糕享用。
5. 吃前可加草莓、荔枝及覆盆子装饰。

Lady Finger Biscuit Ingredients

75g egg yolk, 30g sugar, 115g egg white, 65g castor sugar, 45g flour soft (sifted), 45g corn flour (sifted), 15g butter (melted)

Method

1. Whisk together egg yolk and 30g of sugar over bain-marie until 36°C. Remove from heat, continue to whisk until fluffy.
2. Make a French meringue with egg white and 65g of sugar.
3. Gently fold egg yolk mixture into the meringue, followed by the flour and corn flour.
4. Fold in the melted butter mix well. Pipe according to size of cake ring and bake at 160℃ for 10 minutes.

Raspberry Compote

50g strawberry (frozen, cut cubes), 50g raspberry (frozen), 35g sugar

Method

Heat up the strawberry, raspberry and sugar. Keep stirring until it becomes thick, like jam consistency.

Vanilla Mousse

75g milk, 60g cream, 3 drops vanilla essence , 60g egg yolk, 40g sugar, 4g gelatine powder, 20g cold water, 130g whipped cream

Method

1. Bloom gelatine in cold water. Melt it to make gelatine mass.
2. Bring cream, milk and vanilla essence to boil.
3. Mix egg yolk and sugar and gradually add into hot mixture. Continue to cook until the mixture comes to a boil.
4. Add in gelatine and cool down.
5. Lastly fold in whipped cream.

To assemble

1. In a 7″ round ring, line the lady finger sponge strip on the sides and put the sponge disk on the bottom. Brush the sponge with some syrup.
2. Pour ⅓ of the mould with some mousse. Carefully spread the raspberry compote in the centre. Pour some mousse to cover.
3. Put a sponge disk and brush with syrup. Top up with remaining mousse.
4. Freeze till the mousse is set and remove from the ring.
5. Garnish with extra fresh strawberries, lychee and raspberries.