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原料
洛神花: 15朵, 洛神花汁: 95g, 水: 300g, 麥芽糖: 30g, 糖: 30g, 鹽: 少許, 吉利丁片: 30g, 樹薯粉: 15g
步驟
1將300g的水與洛神花放入鍋中,直火煮沸後熄火燜10分鐘使其入味
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2過濾出洛神花,取汁備用
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3取100g的洛神花汁與麥芽糖一起放入鍋中,再加入糖、鹽一起煮至完全溶解後熄火
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4將樹薯粉放入碗中,加入95g的洛神花汁混合攪拌呈糊狀
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5將4沖入熄火的漿料中混合拌勻,繼續加熱至漿料呈透明漿糊狀
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6加入提前泡軟的吉利丁片混合拌勻至膠體完全融化
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7漿料填入模具中,送入冷凍櫃中冷凍使其凝固
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8凝固後從模具中取出,表面裹上一層糖粉即可完成
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9漿料也可以注入方形模具中
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10冷凍凝固後用小模具印出所需形狀即可
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