[問題] 關於提拉米蘇不加吉利丁
下午做了兩模CAROL老師的經典提拉米蘇(無吉利丁)
模子使用樂扣塑膠盒
大約冰了四個小時先切一點點試味道
不過乳酪餡不意外的很軟塌
以抹醬刀切方塊狀起來想裝盤..實在是慘不忍睹..
與CAROL老師做的圖片差很多
老實說口味跟軟綿的吃起來很OK
但就是在裝盛的作業上感到困難
請問大家有什麼方法能克服呢??
話說卡魯哇咖啡酒幾乎是帶點酒精的超甜糖漿了吧XD
有人把卡魯哇換成貝禮詩嗎??
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