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水ようかん(柿)｜coris cookingさんのレシピ書き起こし

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coris cooking

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Ingredients

water : 400g
粉寒天 : 5g
砂糖 : 80g
柿ペースト : 300g

Time required

20minutes

Procedure

1) heat up 00:42
Put water and powdered agar in a hand pan and heat over medium heat while stirring with a rubber spatula.
When it boils, reduce the heat to low and heat while stirring with a rubber spatula.
After 1 minute, add sugar and heat over medium heat while stirring.
When it boils, lower the heat and add the persimmon paste.
Heat over medium heat while stirring with a rubber spatula.
When mixed, turn off the heat and strain through a colander.
Put it back in the hand pan and heat it over medium heat while stirring with a rubber spatula.
Turn off the heat when it boils.
2) take a rough fever 03:18
Remove the rough heat while mixing with cold water (not listed).
3) Cool in mold 03:33
When the pot skin of 2 hardens, pour it into the mold.
Place in the refrigerator for at least 2 hours to cool and harden.
4) 仕上げる 03:52
3を型から取り外す。
お皿に乗せ、完熟柿の果肉(分量外)を乗せて完成。

Point

・I use a pound type of 17*7.7*6cm.
・In step 2, cold water (not listed) may be tap water (not listed).
・The time required to cool and solidify in the refrigerator for more than 2 hours in step 3 is not included in the required time.
・Ripe persimmon pulp (not included in the quantity) is added to finish the dish for a luxurious taste.