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ゼリー（練乳クリームのコーヒーゼリー）｜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

(A) Instant coffee : 8g
(A) Granulated sugar : 50g
(A) water : 400ml
粉ゼラチン : 5g
Water (for gelatin) : 大さじ2
(B) fresh cream : 100ml
(B) condensed milk : 大さじ1

Time required

20minutes

Procedure

1) dissolve the gelatin 01:52
Add water (for the gelatin) to the bowl with the powdered gelatin.
Mix for 30 seconds and let sit for 5 minutes.
2) make coffee 02:23
Put (A) in a heat-resistant bowl and mix lightly.
Microwave at 600W for 2 minutes and mix again.
Add 1 and mix to dissolve the gelatin.
Pour into a container with a spout.
3) put in a container 03:55
Pour 2 into the container.
When the heat is removed, wrap and chill in the refrigerator for 2 hours.
Pour the remaining 2 into the crushed coffee container.
When the heat is removed, wrap and chill in the refrigerator for 2 hours.
4) 生クリームを作る 04:50
氷水(分量外)に当てたボウルに(B)を入れ、ハンドミキサーで軽く泡立てる。
ラップをし、冷蔵庫で冷やす。
5) トッピングする 05:31
Put a fork in the container for crushed coffee in step 3 and crush the coffee.
Put the crushed coffee in the container of 3 and sprinkle a small amount of 4.
Add the remaining 4 to ice water (not listed) and whip with a hand mixer.
Put the whipped 4 into a piping bag, and put it on 3 while squeezing it in a circular motion.
Sprinkle with ground instant coffee (not listed) and garnish with cherries (not listed) to complete.

Point

・Use a 150ml container.
・You can adjust the strength of the instant coffee to your liking.
・Canned coffee or bottled coffee can be substituted for instant coffee. In that case, be sure to warm it before using.
・You can use hot water for the water in step 2.
・In step 3, pour the coffee into the container so that it is about half full.
・Use a container that holds about 200ml for the crushed coffee in step 3. Any shape is possible.
・Whip the fresh cream in step 4 until it thickens.
・Whip the fresh cream from step 5 until peaks form.