關於 frozen fruit puree ，我們在網路上蒐集到這些相關的討論、資訊與評價

Thử món chỗ làm mới. Cũng không biết nói gì. Hơi bị giả chiến.
Hình chụp tối hơi mờ, mọi người thông cảm nhé.

Are you ready for pure fusion of tastes?

Executive Chef Ben prepared some realy extraordinary specialties!

Crab salad with yuzu jelly
Black Angus Steak
Seabass in coriander sauce, green peas puree, and celeriac
Frozen Yoghurt with fruit

Ānanti Restaurant - opening soon!

#ananti #anantiresort #anantiresraurant #montenegrovillas #montenegro #luxuryvillas #luxurysuites #rezevici #visitmontenegro #rezevici @ Ānanti Resort, Residences & Beach Club - Rezevici Montenegro

Just back from badminton. It's 12.30 am. And here is my high protein antioxidant rich fruit smoothie bowl for my post exercise recovery.
_____

INGREDIENTS:

⏹️4 scoops vanilla soy protein isolates
⏹️ 2 tablespoons chia seeds
⏹️ 1 package of frozen unsweetened acai puree
⏹️ 1/2 cup frozen blueberries
⏹️ 1/2 small avocado
⏹️ 1 tablespoon coconut oil
⏹️ Handful of ice
⏹️ Dash of cinnamon
⏹️ Skimmed Milk

____

Thank you for visiting my profile. Sending you Lots of my #love 💕 daily. I love you all ❤️❤️❤️. Let's get connected 👉 @drshsbd.

____

Hello everyone, today we're going to show you how to make a beautiful pink-red jam with the wonderful fragrance of litchi, raspberry and rose, it’s inspired by classic french jam *Confiture Ispahan*, which was created by Pierre Hermé and Christine Ferber.

This recipe is step by step guide to make a homemade preserve. It's easy and so delicious. Mix with 3 fruits to create a fantasy flavor to become a longtime favorite. Even a jam-making novice can make it easily.

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/uCul6dl7amI
---------------------------------------------------------------------------------------------
Confiture Ispahan Recipe
☞ This recipe can make 3 jars (150ml, each)

✎ Ingredients
raspberries 300g, fresh or frozen
litchi 200g, pitted and skinned
granulated sugar 350g
lemon juice 20g
rose water 25ml

✎ Instructions
1. Rinse and rub the litchis under a running tap, and soak them for 3~5 minutes. Then wash again, drain and pat them dry with a tea towel or paper towel.
2. Remove the skins and pits of litchis, and cut into 3-4 pieces.
3. Leave the frozen raspberries to finish defrosting at room temperature for 20 minutes.
4. Add raspberries into a food processor, pulse until mixture become smooth. Place a fine mesh strainer over a saucepan, pour the pureed raspberries into the sieve, mash and press with a spoon to remove the seeds. But if you don’t mind the seeds, you can ignore this step.
5. Add litchis, lemon juice and sugar to the saucepan, mix well and then heat to a simmer over medium heat, turn off the heat.
6. Pour the fruit mixture into a large bowl. Cover with a parchment and plastic wrap, let cool and then place in the refrigerator overnight.
7. The next day, to sterilize jam jars at first. Pour the mixture puree into a saucepan. Stir gently over a medium high heat, bring to a boil, and boil for more 10 minutes. stir frequently and skim skim the foam.
8. After 10 minutes, add rose water to the jam, and bring to a boil again.
9. Remove from heat and ladle hot jams into sterilized jars. Place lids and seal. Turning the jars upside down. Let cool and place in the refrigerator.

Hi, everyone. :) Today we'll show you a simple way to make passion fruit and mango sorbet.

We love sorbet, sorbet is usually made with fresh fruit and sugar, that's all. There's no fat, just use the best and the most fresh fruits you like. It’s so simple but amazing delicious.

In this video, we'd like to share with you how to make the simple syrup and what is the ideal ratio of sugar. Hope you like it. Enjoy. :-)

#stayhomewithme

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/m6_NgqyFBWw
---------------------------------------------------------------------------------------------
Passion Fruit ＆ Mango Sorbet Recipe
☞ Serves 3-4

✎ Ingredients
☞ For mango puree
2-3 large mangos, 500g (peeled and stones removed)
2 passion fruits

☞ For simple syrup(we need 6~7 tbsp)
granulated sugar 100g
water 100g

✎ Instructions
☞ For simpe syrup
1. Add the sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved or the temperature reaches to 105C.
2. Let the syrup cool, then pour into a bottle with a lid. Set aside.
☞ For mango puree
1. Wash the mangos, then peel the mango and cut into small cubes and place in a large bowl.
2. Cut the passion fruit in half , scoop out the seeds and pulp into a fine metal strainer placed over a bowl, use a spoon to push the pulp through the strainer, leave the seed behind.
3. Add the mangos cubes and passion fruit juice into a food processor, blend until completely smooth. Pour into a large bowl.
☞ For Sorbet
1. Gradually add simple syrup one tablespoon by one tablespoon and mix well each time, until it's sweet enough as you like. Sugar plays an important role in the sorbet. Less sugar will make the sorbet becomes icy. Add enough sugar will let the texture of sorbet more smooth.
2. Pour the sorbet mixture into a freeze-safe container. Freeze for 1hr until semi-solid.
3. Stir to break up the ice crystals, and returning to the freezer for another 1hr, totally you might need 4-6 times once an hour to break up the ice crystals.
4. Freeze overnight until firm.
5. Before served, let the sorbet sit for 20 mins at room temperature.
** If you're not sure how much sugar should be added in, you can try sorbet egg float test, the methods can find in video.

----------------------------------------------------------------------
#sorbet
#SummerDessert
#eastrecipes

BGM無しバージョンの動画です。

赤い果実のチーズケーキ
Red fruit cheesecake

■pâte sablée
160℃ 20min / size Φ20cm
3 egg yolks / jaunes d’oeufs
75g unsalted butter / beurre non salé
38g powdered sugar / sucre glace
150g cake flour / farine(T45)

■Purée de fruits rouges
250g frozen berrys
50g sugar / sucre

■Red fruit cheesecake
150℃ 30min
400g cream cheese
130g heavy cream35% / crème fraîche35%
100g sugar / sucre
90g red berry puree / purée de fruits rouges

■タルト生地
160℃ 20分 / size Φ20cm
卵黄 3個
無塩バター 75g
粉糖 38g
薄力粉 150g

■赤い果実のピューレ
冷凍ベリー 250g
グラニュー糖 50g

■赤い果実のチーズケーキ
150℃ 30min
クリームチーズ 400g
生クリーム35% 130g
グラニュー糖 100g
赤い果実のピューレ 90g

インスタグラムよかったらフォローよろしくお願いします♪
https://www.instagram.com/lessensciel.recette
youtubeには投稿しない様な日常的なことも投稿しています。