パスタ（トウモロコシの醤油バターペペロンチーノ）｜George ジョージさんのレシピ書き起こし
George George / Jojiro ch's person Time required : 45minutes
ゼリー（パイナップルのゼリー）｜coris cookingさんのレシピ書き起こし
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Ingredients
- pineapple compote syrup : 450g
- 砂糖 : 15g
- アガー : 8g
- パイナップルのコンポートの果肉 : 適量
Time required
10minutes
Procedure
-
1)
prepare
00:38
Put sugar and agar in a bowl and mix.
Strain the pineapple compote syrup into the pan.
Cut the pineapple compote pulp into bite-size pieces and place in a bowl. -
2)
make jelly liquid
01:14
Heat a pan with pineapple compote syrup over medium heat.
When it boils, turn off the heat, add the mixed sugar and agar, and mix with a whisk for 30 seconds to dissolve.
Heat over medium heat while stirring with a rubber spatula.
When it boils, reduce the heat to low and heat for about 40 seconds. -
3)
cool
02:09
Pour 2 into the bowl containing the pineapple compote pulp.
Remove the heat and put it in the refrigerator to cool. -
4)
盛り付ける
02:41
お皿に3を盛って完成。
Point
・Pineapple jelly recipe using pineapple compote.
・Amount for 4 to 5 pieces.
・Make the pineapple compote in advance and chill it.
・You can add edible flowers to finish if you like.
・As it uses agar, it does not melt easily and is perfect as a souvenir.
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