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coris cooking

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Ingredients

White sesame paste (for dough) : 70g
きび砂糖 : 50g
Milk (for dough) : 300g
生クリーム : 50g
粉ゼラチン : 5g
水 : 25g
White sesame paste (for topping) : 30g
milk (for topping) : 30g
ホイップクリーム : 適量

Time required

20minutes

Procedure

1) Soak the powdered gelatin 00:21
Put powdered gelatin and water in a bowl, mix and put in the refrigerator for 10 minutes to soften.
2) make the dough 00:42
Knead the white sesame paste (for dough) and put it in the pan.
Add cane sugar and mix.
Divide the milk (for dough) into 3-4 times and mix each time.
Switch to a rubber spatula and mix.
Switch to a whisk and mix.
Add heavy cream and heat over medium heat.
Heat while stirring with a rubber spatula.
When it warms up to about 70 degrees, turn off the heat.
Add 1 and mix for about 1 minute to dissolve.
3) cool 02:54
Place in ice water (not listed) and cool while stirring.
Pour into cup.
Place in the refrigerator for at least 3 hours to cool and harden.
4) トッピングをする 03:43
3にホイップクリームを絞り出す。
白胡麻ペースト(トッピング用)と牛乳(トッピング用)を混ぜてかけて完成。

Point

・It is a quantity for 4 to 6 pieces.
・Use your favorite cup.
・When mixing with a rubber spatula, try to evenly distribute the white sesame paste (for dough) remaining on the bottom of the pan.
・Time does not include the time required to cool and solidify in the refrigerator for more than 3 hours.