可以吃,出水只是因为经过冷冻而水油分离了,下面介绍做法:
准备材料:奶油奶酪200g、原味酸奶200g、细砂糖35g、淡奶油100g、蛋白霜100g、柠檬汁10ml、吉利丁片15g、热水30ml
制作步骤:
1、奶油奶酪隔水软化。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/342ac65c1038534377867ae79d13b07ecb8088af?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
2、加入细砂糖,酸奶和柠檬汁搅拌均匀。这里用的是比较厚质感的酸奶。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/14ce36d3d539b600bf8ef271e750352ac75cb7b0?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
3、拌匀。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/32fa828ba61ea8d3218089c2990a304e241f5852?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
4、然后加入打发至软性发泡的淡奶油混合均匀。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/c995d143ad4bd1136b7a45f454afa40f4afb0544?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
5、最后一步加了100g打发至湿性发泡的蛋白霜,这样的话,最终的口感会十分轻盈,算是从店里得知的小技巧。不喜欢用生蛋的话可以使用蛋清粉与水还原。也可以不加。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/7c1ed21b0ef41bd552a415325fda81cb38db3d05?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
6、最后倒入六寸模具中,入冰箱冷藏四小时以上定型。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/d043ad4bd11373f09acd9259aa0f4bfbfaed0401?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
7、成品图。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/b64543a98226cffc34c34274b7014a90f703ea0f?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)