スカロッピーネ（豚ヒレ肉とレモンのスカロッピーネ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 40minutes
プリン（柿プリン）｜料理教室のBonちゃんさんのレシピ書き起こし
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Ingredients
- persimmon : 1 piece
- 牛乳 : 柿の正味量の半分
Time required
10minutes
Procedure
-
1)
make preparations
01:18
Peel the persimmon, remove the stem, and cut into appropriate sizes.
-
2)
heat up
01:44
Place 1 in a heat-resistant container and heat in a 500W microwave for 1 minute.
-
3)
combine ingredients
01:50
Put 2 and milk in a mixer and mix.
-
4)
冷やす
02:00
カップに3を流し入れ、冷蔵庫で1～2時間冷やして完成。
Point
・Chilling time in the refrigerator is not included in the required time.
・It is good to use persimmons that are hard enough to eat as they are.
・Low-fat milk can be substituted for milk.
・If the persimmon is not sweet enough, you can add sugar to your liking.
・After cutting the persimmon in step 1, measure the net amount and decide the amount of milk.
・If you heat it too much in step 2, the water will separate and the texture will be bad, so it is better to heat it for 30 seconds to 1 minute.
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