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Jasmine tea blancmange｜Otel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

milk : 500cc
生クリーム : 100cc
甜菜糖(ブラマンジェ用) : 60g
Water (for blancmange) : 100cc
ゼラチン : 8g
アーモンドエッセンス : 適量
水(シロップ用) : 250cc
甜菜糖(シロップ用) : 50g
ジャスミンティーのティーパック : 2袋

Time required

30minutes

Procedure

1) make the dough 00:56
Put water (for blancmange) and beet sugar (for blancmange) in a pan and heat to dissolve.
Dissolve gelatin in a small amount of water (not listed), turn off the heat in the pan and add.
Place in ice water (not listed) and mix while adding milk.
Add the fresh cream and mix.
Add almond essence and mix.
2) cool and harden 03:30
Pour 1 into the container.
cover with wrap.
Place in the refrigerator overnight to cool and harden.
3) make syrup 04:08
Put water (for syrup) and beet sugar (for syrup) in a pan and heat to dissolve.
When it boils, add jasmine tea bags and turn off the heat.
Let stand 2 minutes.
Strain into a container.
Remove from heat and chill in the refrigerator.
4) 仕上げる 05:37
2に3を注いで完成。

Point

・The amount is for 4 people.
・Avoid foaming during step 1.
・During step 1, use a rubber spatula to mix so that gelatin does not settle to the bottom of the pan.
・The time required does not include the time required to cool and harden in the refrigerator overnight.
・If you pour a lot of syrup, it will be more delicious.