柠檬蛋奶酥

材料:4人份
A:苏打饼15片、牛油100克（溶解）
A:15pcs cream crackers, 100g butter(melted)

B:蛋白160克
B:160g egg white

C:淡奶200毫升、蛋黄80克、柠檬3粒（取汁，皮刮茸）、白糖95克、鱼胶粉28克、清水110毫升
C:200g evaporated milk, 80g egg yolk, 3 nos lemon juice, 3nos lemon zest, 95g sugar, 28g gelatine powder, 110g water

D:开心果60克（烤香剁碎）、杏仁片60克（烤香剁碎）
D:60g Pistachio Nuts(toasted, chopped), 60g almond flakes(toasted, chopped)

7寸圆蛋糕盆
7”cake ring

底层做法
1.用保鲜膜把圆蛋糕盆底包裹，然后放在烤盘上。
1.Line the base of the cake ring with cling wrap and place on a tray.

2.把疏打饼放入塑胶袋，用滚杆压碎。（图1）
2.Place cream crackers in plastic bag, using a rolling pin to crush them into crumbs.(pic 1)

3.把饼碎倒入容器里，加入溶解牛油，搅拌均匀。（图2）
3.Transfer to a mixing bowl, add in melted butter. Mix well.(pic 2)

4.把混合料倒入圆蛋糕盆，压平压紧。（图3）
4.Pour the crumbs onto the cake ring and flatten them. Press firmly.(pic 3)

5.收入冰箱30-45分钟。
5.Chill in the refrigerator for 30-45mins.

蛋奶酥做法
1.将蛋白放入电动搅拌盆中搅拌至软性发起，待用。（图4-5）
1.Whisk egg white in a clean mixer until soft peak form, transfer to a mixing bowl, set aside.(pic 4-5)

2.另外把蛋黄和糖搅拌至发起，加入淡奶、柠檬汁和柠檬皮茸。（图6）
2.Whisk egg yolk and sugar in mixer till thick.Add in evaporated milk, lemon juice and zest. (pic 6)

3.把鱼胶粉与水混合，隔水煮至溶解后加入蛋黄混合料中，慢慢搅拌均匀，最后拌入发起的蛋白。（图7）
3.Bloom gelatin powder with water, melted in bain marie (water bath). Gently whisk into lemon and egg mixture. Lastly fold in whipped egg white.(pic 7)

4.把混合料倒入饼干底层上，然后再收入冰箱2小时以定型。（图8）
4.Pour the souffle over chilled crumbs. Allow 2 hours setting in the refrigerator.(pic 8)

5.小心取出柠檬蛋奶酥，撒上糖粉。配开心果碎和杏仁碎，冷吃。
5.Carefully remove soufflé from the mould and sprinkle with snow powder.Served chilled with chopped pistachio and almond.

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