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Ice cream | Transcription of Yu sweets researcher's recipe

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Yu Sweets Researcher

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Ingredients

egg : 2 pieces
砂糖(シロップ用) : 60g
砂糖(メレンゲ用) : 10g
sugar (for whipped cream) : 10g
生クリーム : 100g
水 : 30g

Time required

10minutes

Procedure

1) make syrup 01:11
Put sugar (for syrup) and water in a pot and put it on low heat.
2) メレンゲをつくる 02:09
Crack the eggs into a bowl and separate the egg whites and yolks into separate bowls.
Whip the egg whites with a whisk.
Add sugar (for meringue) and mix with a whisk.
Add 1 little by little while turning the whisk.
3) make whipped cream 04:11
Put fresh cream in a bowl and mix with a whisk (low speed).
Add sugar (for whipped cream) and whisk until about 80%.
4) 仕上げる 05:56
Add egg yolk to 3 and mix.
Add a scoop of meringue with a spatula and mix well.
Add the rest of the meringue, mix and place in a storage container.
Chill in the freezer for about 6 hours to complete.

Point

・If you heat the syrup over low heat, the bubbles will slowly pop and become finer. (Temperature 118 degrees)
・You should be able to dip the chopsticks in the syrup and drop it into the water and crush it with your fingertips.
・If you remove the chalazae when you break the egg in, it will have a smooth texture.
・Add the sugar (for the meringue) in step 2 when the egg whites are white and liquid.
・When making the meringue, beat the egg whites until stiff peaks form.
・When adding syrup to the meringue, add it little by little while moving the whisk.
・When making meringue, tilt the whisk diagonally and whisk so that the entire whisk is submerged.
・Add the sugar (for the whipped cream) in step 3 when the whipped cream becomes slightly foamy.
・When making whipped cream, pay attention to the speed of the whisk and how to hold it.
・By mixing meringue and whipped cream, the aftertaste is good and easy to eat.
・The required time does not include the time to cool in the freezer.