Shikuwasa Recipe
沖繩香檸啫喱芝士蛋糕
Shikuwasa Jelly Cheese Cake
Ingredients:
(4-5個150mL小杯)
【芝士蛋糕】
忌廉芝士 200g
生忌廉 200mL
砂糖 90g
沖繩香檸汁 2湯匙
魚膠粉 6g
水(魚膠粉用) 2湯匙
沖繩香檸(薄切) 4-5片
【啫喱】
沖繩香檸汁 50mL
水 100mL
砂糖 25g
魚膠粉 3g
水(魚膠粉) 1湯匙
(4-5 150ml cups)
【No-bake cheese cake】
200g cream cheese
200ml heavy cream
90g granulated sugar
2 tablespoon shikuwasa juice
6g gelatin
2 tablespoon water (for melting gelatin)
4-5 thin slice shikuwasa
【Jelly】
50ml shikuwasa juice
100ml water
25-30g granulated sugar
3g gelatin
1 tablespoon water (for melting gelatin)
Steps:
將放至常溫的忌廉芝士放入碗中,加入砂糖、生忌廉和沖繩香檸汁拌勻。
將魚膠粉和準備好的水倒入耐熱杯中溶解,隔水加熱後放入①。
將②倒入杯中,放入雪櫃雪凍約2小時。
將啫喱用的沖繩香檸汁、水和砂糖溶解並拌勻。用一定份量的水,加入已隔水加熱的魚膠粉,然後拌勻。(如果用新鮮的沖繩香檸汁,魚膠粉會比較難凝固,需先加熱後使用)
在③的上面加入④的啫喱,再放入雪櫃雪凍最少2小時,最後放上沖繩香檸片做配料。
Place cream cheese at room temperature in a bowl, add sugar, heavy cream, and shikuwasa juice, and mix well.
Add the water (for melting gelatin) and gelatin in a heat-resistant cup and let the gelatin become soft. Stand the cup in a bowl of hot water until the gelatine dissolves, then pour into ①.
Pour ② into cups and cool in the refregirator for about 2 hours.
To make shikuwasa jelly, mix shikwasa juice, water, and granulated sugar until the sugar melts. Add the gelatin, which has been softened with the specified amount of water in a heat-resistant cup and then dissolved by placing the cup over a bowl of hot water, and mix well. (If using freshly squeezed shikuwasa juice, please heat it before use otherwise gelatin may not solidify.)
Pour ④ onto ③ and cool in the refregirator for more than 2 hours. Place a slice of shikuwasa on the top.
沖繩香檸的川陳皮素含量是柑橘類中數一數二。最近的研究指出,川陳皮素除了可以抗氧化、促進血液循環、抑制血糖值與血壓的上升、預防因照射紫外線而帶來的影響、改善皮膚老化和美白之外,更可以預防和改善認知障礙症。
另外亦含有豐富的川陳皮素、橘紅素、甜橙黃酮、橙皮素和檸檬酸等對身體非常有用的成分。沖繩香檸汁可以在City’super 、銅鑼灣SOGO、油麻地果欄葉昌欄 (Unigo Store)、Kourmet52和沖繩新垣商店(https://okinawa-market.com) 購買。