唐揚げ（鶏むね肉の唐揚げ）｜cook kafemaruさんのレシピ書き起こし
cook kafemaru Time required : 40minutes
ゼリー（桃ゼリー）｜coris cookingさんのレシピ書き起こし
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Ingredients
- peach compote syrup : 450g
- 砂糖 : 15g
- アガー : 8g
- 桃のコンポートの果肉 : 半割分
Time required
40minutes
Procedure
-
1)
Prepare the peach compote pulp
00:26
Cut the peach compote pulp into 1/12s.
put in a vessel. -
2)
make jelly liquid
00:47
Put sugar and agar in a bowl.
Mix with a whisk.
Strain the peach compote syrup into a small saucepan and heat over medium heat.
When it boils, turn off the heat, put sugar and agar in a bowl and mix with a whisk.
Heat while stirring with a rubber spatula.
Turn off the heat when it boils.
Put in 1 while still hot. -
3)
cool
02:21
Cool 2 and chill in the refrigerator for at least 3 hours.
-
4)
仕上げる
02:31
3を器から取り出してお皿に盛る。
ミント(分量外)を添えて完成。
Point
・Peach jelly recipe using peach compote.
・The amount is for 4 to 5 small bowls.
・Chilling time in the refrigerator for more than 3 hours is not included in the required time.
・ Add mint (not included in the amount) as a finishing touch.
・Because it is solidified with agar, it does not melt easily even at room temperature.
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