純素水果忌廉杯做法簡單，而且可以保存約1星期，小朋友都識整。（互聯網）切橙時，只切頂部一小部分，橙身榨汁後可用作杯子。（互聯網）想橙皮杯子更結實，最好放入雪櫃冷藏。（互聯網）放入忌廉時，可利用工具將之抹得平滑，令造型更靚。（互聯網）最後只要加點橙皮便完成。（互聯網）酸甜多汁又健康的鮮橙，除了就咁切開食，更可以製成特色甜品。IG @anusualcook便利用整個橙做出純素橙味忌廉杯，做法超級簡單，只要在橙的頂部切開榨汁，橙殼放入雪櫃雪凍做杯子，質感更結實。將剩下橙汁、Dairy Free忌廉和雲呢拿香油拂打，釀在雪凍的橙殼內，最後加點橙皮碎便完成，過程簡單快捷，完全不用烤焗，就連小朋友都輕易做得到，大家亦可選擇不同的水果製作，而且於雪櫃可存放約1星期，幾時食都得。
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Now that Summer is here,it's time for icy desserts. So this fruit cream recipe can be made using any fruit of your choice. The fluffy and soft texture of cream is enhanced by the mixture of fruit pulp.While I chose dairy free cream for vegan friendly audience,you can swap it for normal double cream. It can be stored up to 1 week. Vegan fruit cream Ingredients for serving 4 Orange 4 Icing Sugar 1Cup Dairy free cream 1Cup Orange zest 1Tsp Vanilla Extract 1Tsp Procedure Cut the oranges into half. Squeeze the juice out,the outer skin should stay intact. Now store the oranges in freezer for half hour,this will make them hard and retain the shape. Pour the cream into a large bowl, as cream doubles post whipping. Whip the cream till soft peaks form. It generally takes around 5 to 10 minutes. Pour Vanilla essence,icing sugar and orange pulp and whip again for 2 minutes. Fill the cream into Orange cups. Sprinkle Orange zest. Freeze atleast for one hour and enjoy!! #healthyrecipes #foodvideo #videorecipe #fruitcream #veganrecipe #instachef #recipeshare #foodgasm #frommykitchen #onmytable #bengalurufoodie #bengalurublogger #f52grams #summerdesserts #dessert #desserttable
A post shared by AnusualCook | Anamika🍽 (@anusualcook) on Apr 5, 2019 at 12:09am PDT
材料：
橙 4個
糖粉 1杯
Dairy Free忌廉 1杯
橙皮 1茶匙
雲呢拿香油 1茶匙
做法：
1.切開橙的頂部，榨出橙汁，橙子放雪櫃冷凍半小時。
2.忌廉拂打約5至10分鐘，加雲呢拿香油、糖粉、40毫升橙汁再拂打約2鐘，將忌廉釀入橙內。
3.面層灑上橙皮碎便成。
