炒飯（ちくわ明太炒飯）｜けんますクッキングさんのレシピ書き起こし
Cooking Time required : 15minutes
#French
#dessert
#Sweets
#Mote cuisine
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ケーキ（クレメダンジュ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
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Ingredients
- egg white : 30g
- Beet sugar (for meringue) : 13g
- バニラエッセンス : 数滴
- 生クリーム : 60g
- 冷凍ベリー : 100g
- beet sugar (for sauce) : 20g
Time required
30minutes
Procedure
-
1)
whip fresh cream
01:26
Place the whipping cream and vanilla essence in a bowl.
Mix with a whipper. -
2)
make the meringue
03:11
Place the egg whites in another bowl and whisk together.
Add beet sugar (for meringue) and mix until stiff peaks form. -
3)
drain
04:28
Combine 1 and 2 and mix while adding air with a rubber spatula.
Put it in a cocot lined with gauze and drop it several times.
Wrap it in gauze and drain it for a day to half a day. -
4)
ソースを作る
05:48
フライパンに甜菜糖(ソース用)を入れて加熱する。
焼き色がついたら冷凍ベリーを入れて強火で混ぜる。 -
5)
仕上げる
07:22
3をガーゼから取り出してお皿に盛る。
4をかけて完成。
Point
Creme d'Ange is a dessert from the Angers region of France.
・The amount is for 2 pieces.
・230cc cocotte is used.
・I use small eggs.
・You can whip the fresh cream with an electric whipper.
・Draining time for one to half day is not included in the required time.
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