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

這款調酒被譽為"文青必備" 因為這款調酒是自由作家海明威的最愛！喜愛程度大概無人能比，當時的酒吧還特別建立了海明威的雕像作紀念， 海明威曾經改良過這款調酒，將原本的糖漿改為黑櫻桃利口酒來降低糖份，讓Daiquri變得清爽明亮，而這款甜品的靈感也來自於這段有趣的歷史。
將葡萄乾經過特殊煮法幫助入味後，加入萊姆酒釀製，配上外脆內軟的蛋糕，與酒漬葡萄乾一拍即合，在放空看書的下午來一塊，或者在野餐、早午餐等場合與大家分享，除了有好吃的蛋糕也有有趣的故事，讓這款甜品更有話題。

This drink is known as the “quintessential hipster” because it was the favorite of the freedom-loving Ernest Hemingway: no one loved the Daiquiri more than him! The bar he frequented at that time even erected a statue in his honour! Hemingway modified this cocktail by replacing the original syrup with maraschino liqueur to reduce its sugar content, and the inspiration for this dessert comes from that story.

After the raisins are boiled to bring out their flavour, they are cooked slowly in rum. With its crispy exterior and soft spongy interior, the rum-infused raisins really elevate this cake to a whole new level. Whether you are reading leisurely in the afternoon, or having a picnic or brunch with your friends, this cake brings not only delicious flavours, but also fascinating stories along for the ride!
#Daiquri #萊姆酒葡萄 #萊姆酒葡萄蛋糕 #miahomemadefood #tipsycake #miahomemade #RumRaisinCake

@tiffinroomsg is rounding off a series of successful collaborations with an enchanting showcase of specially curated dishes and well-crafted cocktails from @elephantroomsg (4 courses + 4 cocktails - $118/guest). We definitely are no stranger to wine pairings but Indian cuisine paired with Indian-influenced cocktails? That might just be a first!

The first course sees a Crispy Fried Prawn with a sweet and spicy guava chutney and masala peanuts paired with “Buffalo Road” - a cocktail with Juniper spirit and pink guava. The cocktail was really good(my fave) and I absolutely enjoyed the textural contrast and explosion of flavours in the dish

The second course highlights an interesting ingredient - betel leaf. Expect the softest melt-in-your-mouth lamb kebab which has been minced 8 times over a span of 8-9 hours, on a delightfully crisp fried betel leaf, complemented by “Race Course Plantation” - a rum-based cocktail with sugar cane juice, coconut, and betel leaf. I’ve never been a fan of lamb but this was breathtakingly delicious! I don’t think I’ll ever find a lamb kebab this good!

Third course : Achari Murgh Curry, Madras Fish Curry, Dalcha Chop Masala, Paneer Pulao (in signature tiffin box) with plain, garlic and cheese naan. I’m a little sad that the Achari Murgh and Madras Fish Curry will not be available after this collaboration ends because they are insanely yummy. I rarely eat Indian food but I would kill for these two curries and the fragrant naan anyday! Will strongly urge you to give them a try before this menu runs its course (16 September). The accompanying cocktail “Mr Desker” (made with 2 Indian whiskies) was pretty strong when I first tried it but when I took sips of it in between bites of naan, rice, and curry, I realised that the cocktail actually tasted perfect. I was really surprised but I Guess that’s the beauty of food and alcohol pairing ! So much art and finesse!

And finally, a unique dessert of rice and milk dumplings cooked with Jaggery, paired with Sippin @ 78(Bru coffee rum, coconut kombucha & caramelised onions)

I don’t think you can get such an exclusive meal with 4 cocktails at just $118 anywhere else so make a reservation now!

Baked Truffle Alaska 新鮮刨松露火焰雪山 🏔️🔥, Dark Rum, Shaved Truffle & inside is Truffled Ice Cream. A Signature dessert here @etna.hk HKD $108

In a way, quite befitting the Theme behind 【Etna, Tin Hau 天后, Hong Kong】.. Since it is named after the famous Volcano 🌋 in Sicily, Italy 🇮🇹🍷

Hello friends! Today we're going to share with you how to make a super silky and rich dessert: Classic Petit Pot French Pudding (Crème Au Chocolat).

If you're looking for a delicious and super easy chocolate dessert, or you are searching for a way to use up your egg yolk, then you must try this recipe. We recommend this french pudding strongly, it’s really delicious, you'll be amazed how the simplest ingredients can make such a rich and creamy texture. By the way, it’s gluten-free.

This french pudding is rich, creamy and wonderful. The silky and rich texture is a little like chocolate mousse and chocolate custard. Chill in the fridge for at least 2 hours or overnight before serving is the best way to enjoy it. A tasty addition is to top with a dollop of whipped cream and garnished with some chocolate shaving. This recipe’s idea is from French chef Joël Robuchon, but we’ve reduced the amount of sugar and added rum to make it more flavor. Hope you like. Enjoy. :)

📍 Please follow me on Instagram: https://www.instagram.com/sweetdumplingofficial/
📍 Welcome to follow me on FB: https://www.facebook.com/sweet.dumpling.studio

This is an #ASMR​​​​​​ ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/gSMd-TIBr-Y
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How to make Crème Au Chocolat French Pudding
Here is the Crème Au Chocolat French Pudding Recipe

☞  Yield: Serve 5, we use 140ml pudding cup

✎ Ingredients
milk 150ml
whipping cream 200ml
70％ bittersweet chocolate 100g
egg yolk 3
granulated sugar 60g
rum 5g
*You can garnish with whipped cream and shaving chocolate

✎ Instructions
1. Cut the chocolate into small chunks.
2. In a saucepan, slowly cook the whipping cream and milk over medium-low heat, and stir continuously until simmer but not boiling. Remove from heat.
3. Add chocolate chunks into the saucepan, stir occasionally until the chocolate is melted and the mixture is smooth and fully incorporated.
4. In a large mixing bowl, add 3 egg yolks, sugar and rum ,whisk together until mixed well.
5. Pour 1/3 chocolate mixture into the egg mixture, gently whisk.
6. Slowly add the rest of the chocolate mixture while continuously whisking.
7. Sieve the mix into a jug. Then fill the pudding mixture to 2/3 height of the cup. It’s about 80ml.
8. Next, fill room temp water into the baking dish to the level of 1/2 of the height of the chocolate mixture.
9. Preheat the oven to 160C, bake for 35~40 minutes.
10. Once baked, carefully remove the cups from the baking dish. Let cool completely before covering with wrap and refrigerating.
11. Chill for at least 2 hours before serving or overnight. For serving, you can top with whipped cream and chocolate shaving.
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Chapter:
00:00 opening
00:34 Ingredients
01:09 Chocolate, cook milk and whipping cream
03:02 make chocolate ganache
03:51 make chocolate pudding mixture
06:28 water bath
07:46 baking temp and time
07:53 taste
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#CrèmeAuChocolat
#FrenchDesserts
#easydessert

More Info:
https://www.sweet-dumpling.com

FB Page：
https://www.facebook.com/sweet.dumpling.studio/

しっとりふわふわのチーズケーキに、ラムレーズンのアクセント。まるで有名店で売っているような、スフレチーズケーキはいかがですか？
おうちで再現しやすいよう、シンプルな工程で作ったレシピです。ぜひ作ってみてくださいね♫

スフレチーズケーキ
18cmパウンド型 1台分

材料：
クリームチーズ（室温に戻す）100g
卵黄 2個
薄力粉 30g
牛乳 40ml
レモン汁 大さじ1

卵白 2個分
砂糖 50g

レーズン 30g
ラム酒 大さじ2

作り方：
1. 型にサラダ油（分量外）を塗り、紙をしいておく。

2. レーズンを熱湯（分量外）に15分ほど浸したら水気を切って耐熱容器に入れ、ラム酒を加えて、600Wの電子レンジで30秒加熱する。完全に冷めたらペーパーでしっかりと水気を拭き取り、(1) の底に散らしておく。

3. オーブンは170℃に予熱しておく。

4. ボウルにクリームチーズを入れてゴムベラで練る。卵黄を1個ずつ加え、なめらかになるまで泡立て器でよく混ぜる。

5. 薄力粉をふるい入れ、粉気がなくなるまでよく混ぜる。

6. 牛乳とレモン汁を加えてよく混ぜたら、生地を裏ごしする。

7. 別のボウルに卵白を入れて、ハンドミキサーを使って高速で泡立てる。白っぽくなったら砂糖を3回に分けて入れ、ツノが立つくらいのしっかりとしたメレンゲになったら、ハンドミキサーを低速にして1分ほど混ぜ、気泡を安定させる。

8. メレンゲの1/3量を(6)で裏ごしした生地に入れ、泡立て器でよく混ぜてなじませる。

9. 残りのメレンゲを半量ずつ加え、ゴムベラでやさしく混ぜ合わせたら、(2) に流し入れる。深めの容器に入れて、型の半量程度の高さまで熱湯（分量外）を注ぎ入れる。

10. オーブンの温度を160℃に下げて20分焼く。その後、140℃で60分焼き、そのまま庫内に10分程度置いて冷ます。

11. 型から取り出して紙を外し、好みの大きさに切り分けたら、完成！

===

Here is what you'll need!

Fluffy cheesecake with rum raisins
Servings: 1 loaf pan (18cm)

INGREDIENTS
100g cream cheese (room temperature)
2 egg yolks
30g flour
40ml milk
1 tablespoon lemon juice

2 egg whites
50g sugar

30g raisins
2 tablespoons rum

PREPARATION
1. Grease a loaf pan thoroughly using vegetable oil. Line with parchment paper.

2. Soak raisins in the hot water for 15 minutes, then drain. Put raisin and rum in a heat-resistant dish and microwave for 30 seconds at 600W. When cooled, pat dry with kitchen paper. Line rum raisins on the bottom of the loaf pan.

3. Preheat oven to 335˚F (170˚C).

4. Knead cream cheese with a rubber spatula in a bowl. Add egg yolks (one at a time) and mix until smooth.

5. Sift flour into the bowl and mix well.

6. Add milk and lemon juice. Strain the batter throw a sieve for smooth texture.

7. Whisk egg whites in another bowl. Add sugar (3 separate times), whip to stiff peaks to make mélange.

8. Spoon 1/3 of mélange into the bowl and combine well.

9. Add rest of mélange (half at a time) into the bowl and mix to just combine. Pour into the loaf pan (2). Put the loaf pan in the large dish and pour hot water into the dish to cover the half of the loaf pan.

10. Lower the oven temperature to 320˚F (160˚C), then place the loaf pan to bake for 20 minutes. Bake another 60 minutes at 285˚F (140˚C). Leave it in the oven for 10 minutes.

11. Remove from the loaf pan. Slice to serve.

12.Enjoy!

#TastyJapan

#レシピ

MUSIC
Licensed via Audio Network

意外と簡単！？栗とかぼちゃのモンブランレシピをご紹介します♪
土台にお好みのビスケットを使って、栗は甘露煮を活用！大変そうなモンブランをお手軽に仕上げました！
栗の甘露煮とレンジでチンしたかぼちゃで作ったモンブランクリームと、泡立てた生クリームを冷やして、ビスケットの上に絞り出したら、しっとりまろやかな栗とかぼちゃのモンブランの完成です♪
思ったより・・・簡単にできるので、ぜひ作ってみてくださいね！

モンブラン
2個分

材料：
■栗かぼちゃクリーム
かぼちゃ 120g
栗の甘露煮 100g
有塩バター（室温に戻す）20g
生クリーム 大さじ1

生クリーム 200ml
グラニュー糖 20g
ラム酒 少々

栗の甘露煮 2個
お好みのビスケット 2枚
粉砂糖 適量

作り方：
1. 栗かぼちゃクリームを作る。かぼちゃは皮をむいて一口大に切り、さっと水にくぐらせて耐熱ボウルに入れ、ふんわりとラップをかけて600Wの電子レンジで5分加熱する。
2. (1) のかぼちゃが竹串がすっと通るくらいやわらかくなったらかるく水気を切り、栗の甘露煮も加えて、熱いうちにマッシャーで潰してなめらかにする。
3. (2) にバターと生クリームを加え、ゴムベラに持ち替えてなじむまで混ぜたら、モンブラン用の口金をつけた絞り袋に入れ、冷蔵庫に入れて冷やしておく。
4. ボウルに生クリーム、グラニュー糖、ラム酒を入れて泡立て器でかため（8分立て）に泡立てたら、大きめの丸口金をつけた絞り袋に入れ、冷蔵庫に入れて冷やしておく。
5. ビスケットの上に(4)の生クリームをぽってりと絞り、栗の甘露煮を一粒のせて、もう一度生クリームを絞る。
6.生クリームが隠れるように(3)のモンブランクリームを絞り、粉砂糖を茶腰で振りかけたら、完成！
===
Here is what you'll need!

---
Servings: 2

INGREDIENTS
■Chestnut pumpkin cream
120 grams Pumpkin
100 grams Boiled Chestnut
20 grams Butter (at room temperature)
1 tablespoon Heavy cream

■Whipped Cream
200 milliliters Heavy cream
20 grams Granulated sugar
A little rum

2 Sweet boiled chestnuts
2 Biscuits
Powdered sugar

PREPARATION
1. Make the chestnut pumpkin cream. Peel the pumpkin, cut it into bite-sized pieces, soak it in water for a few seconds, remove from water and place in a heat-resistant bowl, loosely cover it with plastic wrap, and heat it in a 600W microwave oven for 5 minutes.
2. When the pumpkin in (1) becomes soft, drain it, and add the boiled chestnuts. Mash it with a potato masher while it is still hot until smooth.
3. Add butter and fresh cream to (2),mix well with a rubber spatula. Pour the mixture into a piping bag with a Montblanc nozzle and put it in the refrigerator to cool.
4. Make the whipped cream. Add fresh cream, granulated sugar and rum in a bowl and whisk until it makes peaks. Put in a piping bag with a large round nozzle, and place in the refrigerator to cool.
5. Squeeze the whipped cream of (4) on a biscuit, place a boiled chestnut in the middle, and squeeze more cream on top.
6. Squeeze the pumpkin and chestnut mixture(3) so that the fresh cream is completely covered, and sprinkle with powdered sugar to complete!
7. Enjoy!

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#TastyJapan #レシピ