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ゼリー（桃ゼリー）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Canned peaches (white peach, yellow peach) : 4 cuts
(A) Water : 300ml
(A) Powder agar : 2g
(B) sugar : 大さじ5
(B) lemon juice : 小さじ1
(C) powder agar : 1.5g
(C) water : 100ml
牛乳 : 100ml
sugar (for milk jelly) : 大さじ2

Time required

30minutes

Procedure

1) cut a peach 02:10
Cut each white peach and yellow peach into quarters.
2) Arrange the peaches 02:56
Arrange 1 alternately on the bottom of the mold and cool in the refrigerator.
Cut the remaining 1 into 1 cm wide cubes.
3) dissolve agar powder 03:35
Put (A) in a pot, mix, and bring to a boil over medium to high heat while stirring.
Once boiling, reduce heat to low and simmer for 2 minutes while stirring.
Add (B) and bring to a boil again while stirring.
4) 型に入れる 04:47
Pour in 3 so that the peaches from 2 are submerged.
Add the diced 1 into the remaining 3, mix, add to the mold and let cool at room temperature for 30 minutes.
5) ミルクゼリーを作る 05:59
鍋に(C)を入れて混ぜ、中火～強火で混ぜながら沸騰させる。
弱火にして1分30秒混ぜながら加熱する。
砂糖(ミルクゼリー用)を加え、混ぜながら再沸騰させる。
牛乳を加え、混ぜながら鍋肌が沸々するまで加熱する。
6) 冷やす 07:19
4に5を流し入れ、粗熱が取れたら冷蔵庫で2時間冷やす。
7) 仕上げる 07:38
Put a knife on the side of 6 to peel off the jelly and remove it from the mold.
Cut into bite-size pieces and place on a plate to complete.

Point

・I use a pound type of 18cm.
・Powder agar can be substituted with gelatin. Use 7-10g of peach jelly and 3-5g of milk jelly.
・For canned peaches, use 2 cuts each of white peach and yellow peach. Only one side can be used.
・If the milk is cold, the agar will solidify, so remove it from the refrigerator 30 minutes before using.
・Be careful not to boil the milk in step 5.