願天下間所有母親天天都快樂!
五月第二個星期天是母親節, 有慶祝嗎? 一個多星期前, 寄了份遙遠的禮物給媽媽, 我和媽媽相隔一萬公里, 雖然沒有機會和媽媽慶祝, 要等到漫長夏天, 爸媽過來美國才能補祝, 但我也有常和媽媽通電話閒談和說說近況. 有時, 很羨慕有媽媽在身邊的朋友, 有媽媽照顧真好呢!~ 不過, 亦都因為離開了家, 學會了獨立, 學會照顧自己, 照顧屋企的大小事, 打理屋企, 其實, 都要花很多時間. 要善用時間, be more efficient, 就這樣 train 了出來. 因為實在太多野要做, 要處理. 所以煮飯都煮得要有效率. 始終對自己要求也高. 務求要快靚正嘛.
整左個芒果布甸, 寄著對母親的思念, 上次回港, 媽媽知道我喜歡, 就整左都幾多芒果嘅芒果布甸, 超好味!~ 佢係用啫哩粉整嘅, 我地 e 邊好難買到芒果味嘅啫哩粉, 所以我就用魚膠粉加吉士粉黎整. 都好香好滑架! 芒果布甸整法有好多, 有落蛋有唔落蛋, 有用花奶有唔用花奶, e 個布甸亦都可以整 light version. 就係唔好落 cream. 用 skim milk 代替都可以. 你地都試下啦!~ ^^
材料﹕
芒果三個、淡忌廉3/4杯、花奶一罐、水半杯、糖半杯、魚膠粉兩湯匙、吉士粉三湯匙
做法:
1. 將兩個芒果去皮去核切粒，加1/4杯糖放入攪拌機打成芒果醬, 另一個芒果切粒備用。
2. 魚膠粉加水開匀, 加1/4杯糖, 坐熱水攪至完全溶解, 攤凍備用。
3. 淡忌廉、花奶放大碗內混合, 畢起兩湯匙用來開吉士粉, 坐熱水攪溶。
4. 再將芒果醬、魚膠粉水、吉士奶倒入忌廉花奶中混合攪勻，倒入甜品杯, 加芒果粒於杯中, 放雪櫃雪至凝固搞掂食得。
備註:
- 唔好貪平用大大個嗰 d 墨西哥芒呀, 嗰 d 好多毛又唔夠甜, 唔夠芒果味呢~
Ingredients:
3 mangoes
3/4 cup whipping cream
1 can evaporated milk
1/2 cup water
1/2 cup sugar
2 tablespoons gelatin
3 tablespoons custard powder
Directions:
* Peel two mangoes, remove pits. Slice the flesh off, put into a blender and puree with 1/4 cup sugar. Cut the other mango into chunks.
* Combine gelatin with water and 1/4 cup of sugar in top of double boiler till completely dissolved. Let cool and set aside.
* In a large bowl, combine whipping cream and evaporated milk. Set two tablespoons of the cream mixture into another bowl and mix it with custard powder. Stir well till completely dissolved in top of double boiler.
* Mix mango puree, gelatin water and custard milk into the cream mixture. Pour into dessert cups and put into refrigerator and chill until firm.
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