Berrymisu Trifle 教你做“梅子米苏”Berrymisu Trifle 教你做“梅子米苏” Think of this elegant Berrymisu as a distant cousin to my beloved {extremely nontraditional}tiramisu. 我们把今天做的这只优雅的“梅子米苏&




Berrymisu Trifle 教你做“梅子米苏”


| 1小把玉米

| 2杯全脂牛奶

| 1大勺玉米淀粉

|  3大勺软化的奶油干酪

| 4小勺海盐

| 四分之一杯粘稠的奶油

| 三分之二杯糖

| 2大勺玉米糖浆

| 蓝莓酱

gold corn cyrup 60ml dark chocolate 100g
heave cream 60ml butter 20g
for top chocolate glaze melt butter 100g
chocolate biscuit 250g for crumb base
for filling gelatin 6片
heave cream 400ml sugar 100g
mascarpone cheese 250g melt dark chocolate 100g
chill 8 sugar 100g
for decoration cream cheese 300g
for sorbet(chocolate ice cream) buy sugar 150g
dark chocolate 150g coco powder 60g
vanilla extract 1tea salt 1/2 tea
chocolate biscuit 120g melt butter 50g
for crumb base 50g for filling
gelatin 2片 heavy cream 125ml
a few drop cf orange colouring sugar 50g
mascarpone cheese 250g fruit juice(passion juice) 80ml
for meringue corn syrup 80 ml
sugar 200g

Think of this elegant Berrymisu as a distant cousin to my beloved {extremely nontraditional}tiramisu.


1. 把玉米粒剥出来,然后用刀背敲到剩下的玉米轴,挤出一点玉米汁,保留玉米粒和玉米汁。

  1. 用小碗混合牛奶和玉米淀粉并搅拌成浆。

  2. 用中碗充分搅拌奶酪和盐

  3. 用大碗装加了冰块的水








The crisp biscuits or ladyfingers are dipped in a sweet and tart simple lemon syrup and layered between a luxurious raspberry cream cheese filling. After the trifle chills out for a few hours, the flavors blend together in a refreshing mixture of sweet raspberry, tart lemon and velvety cream.



preparing the chill. put chill, sugar and 250ml water in a saucepan with simmer heat for 15 分.until chill are soft .the liquid like syrupy. let it cool. put into syrup.

for crumb base, put biscuit in a plastic bag crush with rolling pin . transfer them to a bowl and stir in melt butter mixing well.divide them between each ring on bake sheet. pressing them down with back of spoon.






I’ve already gone a little crazy for frozen treats this year with the arrival of the bookPaletasby Fany Gerson and the discovery of a fantasticgelateriaa short bike ride from my home. This week’s recipe forSweet Corn and Raspberry Ice Creamis an unusual combination, but photographer Stacy Newgent assures me that it’s her favorite flavor from the newly released book,Jeni’s Splendid Ice Creams at Home, which she was lucky enough to photograph last summer. If using sweet corn in ice cream isn’t quite your thing, you can tryTop Chef Harold Dieterle’s recipe for creamed corn, or you can skip corn all together and tryStacy’s first recipe for apple dumplings. —Kristina

*Sweet Corn and Raspberry Ice Cream**

Makes a generous quart

1 ear sweet corn, husked

2 cups whole milk

1 tablespoon plus 1 teaspoon cornstarch

1 1/2 ounces (3 tablespoons) cream cheese, softened

1/4 teaspoon fine sea salt

1 1/4 cup heavy whipping cream

2/3 cup sugar

2 tablespoons light corn syrup

Black Raspberry Sauce (see below)


  1. Slice the kernels from the corn cob, then “milk” the cob by scraping it with the back of your knife to extract the liquid; reserve the kernels and the liquid.

  2. Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.

  3. Whisk the cream cheese and salt in a medium bowl until smooth.

  4. Fill a large bowl with ice and water.


Combine the remaining milk with the cream, sugar, corn and juices and corn syrup in a 4-quart saucepan; bring to a rolling boil over medium-high heat and boil for 4 minutes. Remove from the heat, and force the mixture through a sieve into a bowl, leaving the corn “cases” behind. Return the mixture to the saucepan and gradually whisk in the cornstarch slurry. Bring back to a boil over medium-high heat and cook, stirring with a heat-proof spatula, until slightly thickened, about 1 minute. Remove from the heat.


Gradually whisk the hot-milk mixture into the cream cheese until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag, and submerge the sealed bag into the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.


  1. Pour the ice cream base into a frozen canister, and spin until thick and creamy.

  2. Pack the ice cream into a storage container, alternating it with layers of the Black Raspberry Sauce (see below) and ending with a spoonful of sauce; do not mix. Press a sheet of parchment directly against the surface, and seal with an airtight lid.

  3. Freeze in the coldest part of your freezer until firm, at least 4 hours.

Raspberry, Black Raspberry or Blackberry Sauce

Makes about 1 1/4 cup


2 cups raspberries, black raspberries or blackberries

1 cup sugar


  1. Combine the berries and sugar in a small saucepan, and bring to a boil over medium-high heat.

  2. Continue boiling, stirring occasionally, until it reaches 220ºF (5 to 8 minutes). Let cool slightly, then force through a sieve to remove seeds (or leave a few seeds in there just to prove you made it). Refrigerate until cold before using.

Ice Cream Cones


2 large egg whites

1/4 cup heavy cream

1/2 cup sugar

1/4 teaspoon fine sea salt

1 teaspoon vanilla extract

1 teaspoon almond extract

5 tablespoons unsalted butter, melted and slightly cooled

2/3 cup all-purpose flour


  1. Turn on the waffle cone iron.

  2. Combine the egg whites and cream in a medium bowl with a whisk. Add the sugar, salt and both extracts, and whisk for about a minute to combine well. Whisk in the melted butter. Add the flour, whisking only until the lumps have disappeared and the batter is smooth.

  3. Make the cones according to the directions for your waffle cone iron. To shape the cones, see the photo below. When you get really good, there should be no hole in the bottom of the cone!

  4. The cones are best the same day they are made, but they will keep for a week in a sealed container.

Recipe reproduced with permission fromJeni’s Splendid Ice Creams at Homecookbook;images by Stacy Newgent, using blackberries because she couldn’t find raspberries!

*Why Stacy Chose This Recipe

Last summer I was lucky enough to photograph this cookbook forJeni’s Splendid Ice Creamand eat tons of delicious ice cream! I remember loving this flavor — I love corn! I know it sounds weird in ice cream, but trust me — it’s amazing with the fruit sauce mixed in — really, really delicious. This was actually the first time I’ve ever made ice cream (or ice cream cones). I was so excited when it turned out and I could actually scoop it. I’m going to be making a lot of ice cream with this cookbook.



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for crumb, put biscuit in a plastic bag crush with rolling pin. transfer the crumb in a bowl and stir in melt butter .divide them into pan. or ringon bake sheet . press down with back of spoon.。

for filling, soak gelatin water until soft . put together mascarpone cheese,sugar whisk until light and creamy.then whisk in fruit juice until mixing well. this call cheese mixture.




1 package frozen unsweetened raspberries, thawed;

for filling, soak gelatin in water until soft. IN a bowl,whisk together cream cheese, mascarpone cheese and sugar until creamy .this call cheese mixture.

take out a few of cheese mixture set over anther pan of simmeringwater and get warm.。squeeze gelatin water addinto stir until gelatin dissolved.pass through strainer.then whisk back to cheese mixture add in a few drop of orange colouringmixing well. pour it into each ring and chili for 3 hours .leave to set

12 ounces cream cheese, softened to room temperature;



1 3/4 cup granulated sugar, divided;

take out a few of cheese mixture in a bowl set over simmer water and heat.squeeze out of gelatin water. put gelatin into warm cheese mixture stir until gelatin dissolve.and pass through strainer.。then stir in melt dark chocolate.and beat until everything is incorporated. this call chocolate cheese mixture.than put

for meringue, simmer the sugar and syrup together with 100 ml water until sugar has dissolved.then bring to boil .using sugar thermometer, heat until 115 度 this call hot sugar syrup. in a clean dry bowl,whisk the egg white to stiff peaks, then add hot sugar syrup in a small drizzle whisk for about 10-15分 until it cool. then add

2 cups heavy whipping cream;



3/4 cup water;

back to cheese mixture and beat until everything is mixture completely. pour chocolate cheese mixture to the crumb pan or ring..this call chocolate cheesecake.

for sorbet (chocolate ice cream), you can buy from store.

1/2 cup lemon juice, bottled or freshly squeezed;



50 crisp ladyfingers or 40 chamagne/almond biscuits, crisp style;

for top, put dark chocolate ,heavy cream, butter in a bowl set over a pan of simmer water heat and stir until chocolate and butter have melt.add the corn syrup and stir again until glossy. remove heat. let cool. (call chocolate glaze).spread it over the top of chocolate cheese cake. chill in refrigerator for 3 hour until to serve. .

when you ready to serve, remove it from ring.place each on plate andtop with sorbet.working quickly,spread the meringue around each oneusing knife.then heat with blow torch until the top and around is caramelize.

sweetened whipped cream, for garnish;


fresh raspberries, for garnish

when you ready to serve,remove cheesecake from ring.and each topwith chilli.











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DIRECTIONS: In a blender or food processor, puree the thawed raspberries until smooth. Strain the raspberry mixture through a fine mesh strainer into a medium bowl to get rid of the seeds. Press the mixture with a spoon through the strainer to extract as much liquid as possible. You should end up with about 1 cup of puree. Discard the seeds.



Using a handheld or electric stand mixer, beat the softened cream cheese and 3/4 cup granulated sugar in a large bowl until smooth. In a medium bowl, beat the whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, using a rubber spatula to fold the mixture together so the cream doesn’t deflate. Fold in the raspberry puree and gently mix until just combined.


In a small saucepan, combine the remaining 1 cup sugar, water and lemon juice. Bring the mixture to a boil, stirring frequently. Remove the syrup from the heat and let it cool until lukewarm to the touch. You can pour the syrup into a shallow pie plate for easier dipping or keep it in the pan – your choice. Briefly dip the ladyfingers or biscuits in the syrup – about 1-2 seconds each side. Layer the soaked ladyfingers/biscuits in a single layer in the trifle dish. Gently spread 1/4 of the raspberry cream cheese mixture over the ladyfingers then repeat the layers 3 more times, ending with the raspberry cream cheese (alternately, you can use slightly less ladyfingers and repeat all the layers only three times). Refrigerate the trifle for 3 hours (or up to 12), garnish with additional sweetened whipped cream, if desired, and fresh berries and serve chilled.



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