シフォンケーキ（米粉のチョコシフォンケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 70minutes
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Ice cream (Bitter chocolate ice cream)｜KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription
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Ingredients
- bitter chocolate : 80g
- 練乳 : 60g
- 生クリーム(ビターチョコレート用) : 70g
- 生クリーム(泡立て用) : 130g
Time required
15minutes
Procedure
-
1)
make ganache
00:21
Add fresh cream (for bitter chocolate) and condensed milk to the bitter chocolate.
Cover with plastic wrap and heat in the microwave at 600W for 1 minute twice.
Mix with a rubber spatula. -
2)
whip fresh cream
01:38
Whip the fresh cream (for whipping) with a hand mixer until stiff.
-
3)
make ice cream dough
02:22
Put 1 into 2 and mix with a rubber spatula.
-
4)
冷やし固める
02:58
3を容器に流し入れる。
ラップを被せて冷凍庫で固まるまで冷やす。 -
5)
盛り付ける
03:24
アイスクリームディッシャーで4をすくって器に盛って完成。
Point
・We use 67% cocoa bitter chocolate.
・We use fresh cream with 35% milk fat.
・In step 1, mix so that it does not separate after heating, and add 10g of fresh cream when it separates.
・By whipping the fresh cream to a firm state, the ice cream melts better in the mouth.
・Use deep containers.
・You can add chocolate chips or cocoa cookies if you like.
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