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这是帕亚德最喜欢的果馅饼之一，丰富的黑巧克力和酸甜的蔓越莓的组合你一定会喜欢。
配方的事实
华体会应用下载
- 19英寸挞壳，烘烤和冷却
- 蔓越莓Geleé:
- 2茶匙无味的明胶粉
- 1/3杯加1汤匙100%蔓越莓汁
- 1/2汤匙糖
- 1/4杯蔓越莓果酱
- 巧克力甘纳许:
- 5盎司61%的巧克力，切碎
- 1又3/4盎司34%的巧克力，切碎
- 3又1/2汤匙玉米糖浆
- 两汤匙纯蔓越莓汁
- 1杯浓奶油
- 2汤匙无盐黄油
方向
geleé:将明胶撒在3汤匙蔓越莓汁上，静置3到5分钟。将剩余的果汁、糖和蔓越莓酱混合在一个中等大小的平底锅里，用中火加热，煮沸。搅拌使果冻分解。将锅从火上移开，将明胶搅拌到热液体中。将geleé倒入准备好的挞壳中，填充约四分之一，冷藏约30分钟，让geleé凝固。
甘纳许:把巧克力和玉米糖浆都放在一个中等大小的碗里。将果汁和奶油放入小炖锅中，中火煮沸。将液体倒在巧克力上，搅拌至巧克力融化，混合物光滑。当混合物接近体温时，加入黄油搅拌，直到充分融合，甘纳许光滑有光泽。把甘纳许倒在蛋挞壳里的geleé上，完全填满。将蛋挞放入冰箱，让巧克力酱凝固，大约30分钟后即可食用
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