意式椰香奶凍
材料（二人分量）
忌廉︰ 700毫升
椰漿︰ 150毫升
白糖︰ 50克
雲呢拿豆︰ 1粒
奶︰ 80毫升
無味啫喱粉︰ 10克
做法
1.破開雲呢拿豆，挖出雲呢拿籽，將豆莢連籽與忌廉、椰漿和糖煲滾後以中火煮 20分鐘。
2.將啫喱粉和奶混和，倒進忌廉中攪至融化。
3.熄火，隔去雲呢拿豆莢，倒進甜品杯中雪至少 3小時。食前放上雜果粒。
貼士
1.如能雪過夜會更好。
2.由於雲呢拿豆價錢較貴，可選擇採雲呢拿油代替，又可省些工夫。
3.食材費用︰$60
4.烹調時間︰ 15分鐘
INGREDIENTS
700 ml cream
150 ml coconut milk
50g white sugar
1 vanilla bean
80 ml milk
10g unflavoured gelatin powder
STEP
1. Scrape the vanilla bean. Do not discard the seeds. Put them all into a saucepan with the cream, coconut milk and sugar. Bring to boil and then simmer in medium fire, about 20 mins.
2. Mix gelatin powder with milk. Pour into cream mixture. Stir until dissolved.
3. Remove from heat. Discard vanilla pod. Pour into individual moulds. Chill for at least 3 hours. Serve with chopped fruits.
TIPS
1. It is better if you can chill overnight.
2. Vanilla essence can be used instead of bean which is far more expensive.
廚師： May Fung飲食男女 844期 美基 one two three
資深傳媒人，曾任 TVB、有線電視高層。愛煮愛吃，廚藝早已聞名於娛樂圈。早前開設 May's Cookies and Cakes。著有《 May's星級宴客》。
