關於 vanilla parfait ice cream recipe ，我們在網路上蒐集到這些相關的討論、資訊與評價

(Recipe) 🍑 🥑 Inspired by the fruity Japanese parfaits, this Avo-Peach Parfait is refreshing yet elegant dessert which you can make at home easily with Dole Frozen and Fridge Pack fruits.

At the base is a peach jelly, layered with avo-banana ice cream, caramelized puff pastry, vanilla cheese cream and raspberries.

The components can be prepared ahead and assembled in few minutes just before serving, making this a great dessert idea for any parties or gatherings. Feel free to replace the fruits listed with any fruits of your choice

Enjoy 10% off the entire order from Dole Shopee Mall: DOLEDAC10

Valid from 10 Aug to 6 Sept 2021.

#dairycreamkitchen #singapore #desserts #sgdessert #sgfoodie #yummy #love #sgfood #foodporn #igsg #ケーキ #instafood #beautifulcuisines #sgbakes #bonappetit #cafe #cakes #bake #sgcakes #スイーツ #feedfeed #pastry #sgcafe #cake #seasonal #stayhomesg #homebake #sgbake #recipe

To celebrate the first CNY in the new normal, we created a wonderful CNY dessert and drink with Nespresso latest Shanghai Lungo coffee and you can easily recreate it at home to enjoy with your loved one together 💛 It really levels up your stay-at-home feast, so try out the recipe below and don’t be shy about tagging us and @nespresso.my so we can check out your creation and celebrate new beginnings together! 🥳

Recipe 1 :
Shanghai Lungo CNY citrus parfait

Ingredients:
🧧8 Pineapple tart to replace granola
🧧1 tbsp Orange marmalade mix with 1 cup of Greek yogurt
🧧 1/2 grapefruit in small cubes
🧧 1 scoop of vanilla ice cream
🧧1 shot ristretto Nespresso Shanghai Lungo coffee

Method:
Prepare pineapple tarts cut into cubes, layering half of them at the bottom of a parfait serving glass. Fill with half portion of orange yogurt on top. Follow with grapefruit cube & remaining pineapple tart. Repeat layer of orange yogurt and one more layer of grapefruit . One scoop of vanilla ice cream at the top of the glass and complete with a shot of Nespresso Shanghai ristretto. Garnish with dehydrated orange slice and pineapple 🍍

Recipe 2:
Goji berries Shangai Lungo Mocktail

Ingredients
🏮1 tbsp candied goji berries
🏮 2/3 glass soy milk
🏮 1 Nespresso Shanghai Lungo
🏮 Ice cubes
🏮 Osmanthus & goji berry

Method :

Caramelised 20 goji berries with 1/2 cup brown sugar and 2 tbsp water until it becomes a thick syrupy solution and let cool. Pour goji berries syrup into tall high glass. Fill up glass with ice cube. Place the glass at the coffee machine, pour soy milk into milk carafe until 2/3 full and choose cappuccino. Garnish with osmanthus flowers and goji berries on top of soy milk foam 🌼

#NespressoMY #CNYwithNespresso #NespressoMoments

いちごを贅沢に使った、とっても華やかなスイーツレシピ。豪華な見た目は食べるのがもったいないくらい！
サプライズにピッタリなスイーツです。ぜひ作ってみてくださいね♫

たっぷりいちごのクレープパフェ
4人分

材料：
■バルーンゼリー
水 120ml
粉ゼラチン 20g
食紅 少々

■クレープ生地（直径20cmのフライパン使用、約4枚分）
牛乳 150ml
薄力粉 50g
砂糖 20g
溶かしバター（無塩）10g
卵 1個

いちご（縦半分に切る）8粒
プリン 4個
ホイップクリーム 適量
バニラアイス 適量
グラノーラ 適量
チョコレートソース 適量
ピスタチオ（刻む）適量

風船 4個（＋予備）
竹串 4本
発砲スチロール

作り方：
1. バルーンゼリーを作る。水に粉ゼラチンを入れてふやかしたら、600Wの電子レンジで30~40秒温めて液状にする。少量の水（分量外）で溶いた食紅を加えて混ぜ、好みの赤色になったら漉す。

2. パフェグラスの口径と同じくらいの大きさになるように風船を膨らませ、口を縛る。輪ゴムで割り箸または竹串を固定したら、(1) にくぐらせて3〜4重にコーティングする。

3. 棒の先を発砲スチロールに差して一晩乾かしたら、はさみで風船を切ってそっとはがす。

4. クレープ生地を作る。ボウルにすべての材料（牛乳、薄力粉、砂糖、溶かしバター、卵）を入れてよく混ぜ、ザルなどで漉す。

5. フライパンにうすく油（分量外）を塗って、(4) をおたま一杯分流し入れる。フライパンを回して生地を丸く伸ばし、ふちが色づいてきたらうら返す。3秒ほど焼いたら皿などに取り出して冷ます。

6. パフェグラスにクレープ生地をしきつめ、グラスのふちからフリルのようにたらす。チョコソース、グラノーラ、バニラアイス、プリンを重ねてホイップクリームを絞り、いちごをこんもりとのせ、ピスタチオを散らす。

7. (3) をかぶせて、いちごのヘタを飾ったら、完成！


Here is what you'll need!


Strawberry crepe parfait with balloon jelly
Servings: 4

INGREDIENTS
◆balloon jelly
120ml water
20g gelatin powder
Some food coloring (red)

◆crepe batter
150ml milk
50g flour
20g sugar
10g melted butter (unsalted)
1 egg

8 strawberries (cut into halves)
4 flan in cup (aka Japanese PURIN)
Some whipped cream
Some vanilla ice cream
Some granola
Some chocolate sauce
Some pistachios (chopped)

4 balloons
4 wood sticks
Some styrofoam

PREPARATION
1. To make balloon jelly, sprinkle gelatin powder into the water, microwave at 600W for 30 to 40 seconds to liquefy. Add some red food coloring.

2. Blow up a balloon as big as a parfait glass. Using a rubber band, fix a wood stick onto the balloon. Put the balloon in jelly mixture (1).

3. Stick the balloon on the styrofoam board and dry over night. Cut the balloon with scissors and remove.

4. To make crepes, mix all batter ingredients in a bowl. Strain the batter through a sieve for smooth texture.

5. Pour 1/4 of the batter into the lightly oiled pan. Twirl the pan to stretch the batter. Flip the crepe over when the edges to get a golden brown. Cook the other side for 3 seconds. Transfer to a plate.

6. Line the parfait glass with the crape. Layer chocolate sauce, granola, vanilla ice cream, and flan in the glass. Put some whipped cream and strawberries on top. Sprinkle with some pistachios.

7. Place balloon jelly. Put a strawberry stem on top.

8. Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

I saw this idea on TV the other day and it was pretty good XD
As compared to the regular choux pastry, Aburaage (deep fried tofu) is light and healthy!!!
I think it can be a healthy snack for kids!!!
You must try this out!

BTW, Aburaage (deep fried tofu) works perfect when frozen, so it CAN NOT be a substitute for regular cream puff shells!

---------------------------------
2-Ingredient Ice Cream Puffs

Difficulty: Super Easy
Time: 3min
Number of servings: 2

Ingredients:
1 Aburaage (deep-fried tofu pouch)
ice cream of your choice

Directions:
1. Pour boiling water over Aburaage to remove the excess oil. Drain and dry with paper towels.
2. Cut Aburaage into half.
3. Open the Aburaage and fill with some ice cream. Freeze until firm.

レシピ（日本語）
http://cooklabo.blogspot.jp/2015/02/blog-post_20.html
---------------------------------

Music by
甘茶の音楽工房
瑠璃色の海

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Crisp choux pastry filled with rich and fluffy vanilla ice cream. mmm

I received many requests for シュークリーム (choux cream / cream puffs), but well... why don't I make something more fun!? So, I decided to make ones with vanilla ice cream filling ;)

Instead of ice cream, you can also fill them with custard cream!

FYI: How to Make Vanilla Custard Whipped Cream Filling (Hokkaido Chiffon Cupcakes)
http://www.youtube.com/watch?v=zgWKARYqOnE

---------------------------------
Ice Cream Puffs (Choux Pastry filled with Parfait Glacé)

Difficulty: medium
Time: 2hrs + freezing time
Number of Servings: 10-12

Ingredients:
((Choux Pastry))
100ml water
45g (1.6oz.) unsalted butter
a pinch of salt
60g (2.1oz.) cake flour
2-2.5 eggs *room temperature
((Vanilla Ice Cream))
2 whole eggs *room temperature
50g (1.8oz.) granulated sugar
50ml water
200ml whipping cream (fresh cream)
2.5cm (1inch) vanilla bean *or a few drops of vanilla extract

Directions:
((Choux Pastry))
1. Place water, butter, and a pinch of salt in a pot. Then bring to a boil.
2. Stop the heat, sift in flour, and mix well until combined.
3. Put on medium heat, knead the dough by spreading it onto the bottom of the pot for 1 minute. When the dough cleanly comes away from the sides of the pot, turn off the heat.
4. Mix in the beaten eggs little by little, until the dough slowly drops off from the spatula and the remaining dough hangs down and forms a triangular shape.
5. Preheat the oven to 190C (374F). Line a baking sheet with parchment paper. Fit a pastry bag with a big round tip, and fill with the dough. Pipe out the dough in 5cm (2inch) circles.
6. With a fork (or your finger) dipped in water, lightly press the dough to make them rise evenly.
7. Bake at 190C (374F) for about 30 minutes until puffed and golden brown. Stop the heat and leave them in the oven to cool down slowly in the oven for 10 minutes so that they won't shrink. Then leave to cool completely (on the baking sheet is ok).
((Vanilla Ice Cream))
1. Beat 2 whole eggs in a bowl.
2. Heat granulated sugar and water in a saucepan by tilting the pan. Then simmer until the liquid gets syrupy and the bubbles get larger. Make sure you don't brown the syrup, then stop the heat. (Do not mix it with a spoon but tilt the pan to mix it. The sugar will recrystallize if you mix it with a spoon.)
3. Add the hot syrup (little by little if you can) in the beaten eggs, then immediately beat with an electric mixer until white and fluffy. *the syrup sterilizes and removes the egg smell and helps beat the eggs fluffy.
4. Use a knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the seeds. Combine whipping cream and vanilla seeds in a dry, clean bowl. Float the bottom of the bowl in ice water, whisk the cream until it forms a stiff peak.
5. Add the whipped cream into the egg mixture and cut through the mixture with wire whisk or a spatula until combined.
6. Fit a pastry bag with a small round tip, and fill with the cream. Pipe the cream into the bottom of choux pastry.
7. Freeze until firm.

You can put the remaining filling in small cups and make small cup ice cream.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2014/03/blog-post_15.html
---------------------------------

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YouTube Audio Library
Succotash

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http://cookpad.com/ami
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