Gazpacho | Hotel de Mikuni's recipe transcription
Hotel de Mikuni Time required : 40minutes
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ゼリー（チョコレートゼリー）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
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- チャンネル登録者数
- 18.4万人
- 再生回数
- 1,207.8万回
- 動画数
- 141本
材料
- (A) Milk : 480g
- (A) Bitter chocolate : 120g
- (A) Honey : 30g
- (A) Powdered gelatin : 8g
所要時間
15分
手順
-
1)
make the dough
00:24
Put (A) in a bowl and cover with plastic wrap.
Heat 3 times for 1 minute in a 600W microwave.
Mix with a spatula and heat twice for 1 minute in a 600W microwave.
Mix with a whisk to dissolve.
Place in ice water (not listed) to cool while stirring.
Strain through a fine-mesh tea strainer. -
2)
cool
03:55
Put 1 in the cup.
Cover with plastic wrap and chill in the refrigerator for about 1 hour until firm. -
3)
finish
04:18
Put air in the gap of the cup and remove it from the cup to complete.
Point
・The amount is for 4 pieces.
・We use 67% cocoa bitter chocolate.
・We use fresh cream with 35% milk fat.
・Bitter chocolate does not need to be chopped.
・If you have a favorite honey scent, you can arrange it.
・We use powdered gelatin that can be used without soaking.
・In step 1, cool the mixture while stirring for a better melt-in-your-mouth finish.
・The time required for cooling in the refrigerator for about 1 hour is not included.
・You can eat it with fresh cream if you like.
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