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HidaMari Cooking

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Ingredients

(A) water : 120ml
(A) Powdered gelatin : 5g
pickled cherry syrup : 30g
クリームチーズ : 200g
sugar : 35g
Sakura bean paste : 100g
(B) Powdered gelatin : 5g
(B) water : 30g
(C) fresh cream : 200ml
(C) sugar : 10g

Time required

30minutes

Procedure

1) make jelly 00:22
Mix (A) to soften, then dissolve in a hot water bath while stirring.
Add cherry blossom syrup and mix.
Pour into the mold, add the cherry blossoms and cool in the refrigerator for 1 hour.
2) make cheese dough 01:48
Put cream cheese in a bowl and knead to soften.
Add the sugar and cherry blossoms in that order, and mix each time.
Mix (B) to soften, then dissolve in a hot water bath while stirring.
Add a small amount of cheese dough to the melted (B) and mix.
Pour the mixture back into the cheese dough and mix.
3) make fresh cream 04:41
Put (C) in a bowl and whisk with a whisk.
Add fresh cream to 2, mix and put in a piping bag.
4) 冷やす 05:52
1に3を絞り入れ、表面を平らにする。
冷蔵庫で5時間冷やす。
5) 仕上げる 06:42
Put hot water (not listed) in a bowl, warm the bottom of 4 for about 5 seconds, and remove from the mold.
Cut into bite-size pieces and place on a plate to complete.

Point

・I use a 15cm angel type. A round type of the same size is also acceptable.
・Mix the cream cheese until soft.
・After soaking the powdered gelatin in water, mix it in a hot water bath until it dissolves completely.
・When removing from the mold in step 5, place a plate on top of the mold, turn it over and place it on the plate.