这天，就为家人准备道饭后甜品。
食谱 : Oriental Cuisine
材料：
什锦水果 1罐 ( 约825g )
什锦水果液 1300ml
盐 1/8tsp
香草香精 1/2tsp
燕菜粉 2tbsp
白糖 50g 或 适量
淡奶 50ml
鸡蛋 2粒 ( 打散 )
做法：
1. 把罐头什锦水果内的液体倒在量器内，加水至1300ml。
2. 把液体倒入锅内以中火煮开，加入燕菜粉，搅拌均匀，然后加入白糖和盐，煮至滚。
3. 转小火，倒入什锦水果。在另外一个碗里，把鸡蛋和淡奶混合。
4. 等遮里液体再次滚开时，倒入蛋液体，以打蛋器搅拌，以免蛋黏成块。
5. 再煮滚后熄火，倒入模型容器内，待冷却后放入冰箱凝固。
Egg Jelly Fruit Cocktail
[Ingredients]
1 tin mixed fruit cocktail (approximately 825g)
1300ml syrup from fruit cocktail (add water)
1/8tsp salt
1/2tsp vanilla essence
2tbsp agar-agar powder
50g sugar
50ml evaporated milk
2 eggs (beaten lightly)
[Method]
1. Pour syrup from the fruit cocktail into a measuring cup & add in water to make a total of 1300ml liquid.
2. Pour liquid into a cooking pot over medium heat. Add agar-agar powder and stir to mix. Add in sugar, salt and bring to a boil.
3. Lower heat mix in fruit cocktail. In a small bowl, combine evaporated milk & eggs together.
4. Once jelly mixture comes to a boil, pour egg mixture & stir continuously with whisk to prevent eggs from lumping together.
5. Turn off heat once mixture boils again. Pour into moulds & leave to set before refrigerating.
This post is linked to Cook and Celebrate: Christmas 2014 organised by Yen from Eat your heart out, Diana from Domestic Goddess Wannabe and me from Bake for Happy Kids.
This post is linked to Cook-Your-Books #19 @ kitchen flavours
&
I'm submitting this post to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
