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coris cooking

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Ingredients

milk : 300g
ココナッツロング : 30g
グラニュー糖 : 70g
粉ゼラチン : 5g
水 : 25g
生クリーム : 100g
パイナップルのコンポート : 適量
ブルーキュラソーゼリー : 適量

Time required

30minutes

Procedure

1) bake 00:20
Spread the coconut longs out in the middle of a baking sheet lined baking sheet.
Bake in the oven at 160 degrees for 4-8 minutes.
Mix after 3-4 minutes.
Remove the baking sheet from the baking sheet.
2) bring to a boil 01:45
Pour the milk into a pan and heat over medium heat while stirring with a rubber spatula.
When it boils, turn off the heat and add 1.
Heat over medium heat while stirring.
When it boils, heat it over low heat while stirring.
Boil for about 1 minute, then turn off the heat and cover.
Leave for 3 hours or more.
3) make pudding 03:14
Filter 2 with a colander.
Put it in a pot and add milk (not listed) to make a total of 330g.
Put sugar in the pan.
Put powdered gelatin and water in a bowl and soak in the refrigerator for 10 minutes.
Heat the pan over medium heat while stirring with a rubber spatula.
When it boils, turn off the heat and add the gelatin solution and mix to dissolve.
Add fresh cream and mix.
Cool in ice water (not listed) until cold.
Strain through a tea strainer.
4) 冷やす 05:50
3を器に流し入れる。
冷蔵庫で3時間以上冷やし固める。
5) 仕上げる 06:18
パイナップルのコンポートを切って4に乗せる。
ブルーキュラソーゼリーを乗せて完成。

Point

・Amount for 5 pieces.
Coconut long can be substituted with coconut fine.
・Because coconut long tends to brown quickly, check carefully every 10 seconds after mixing.
・When leaving for more than 3 hours, if you leave it in the refrigerator overnight, the fragrance will be extracted more.
・In step 3, cool the pudding until it reaches 25 degrees.