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Pudding (mascarpone pudding) | Hôtel de Mikuni's recipe transcription

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Hotel de Mikuni

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Ingredients

卵白 : 1個分(30g)
甜菜糖 : 30g
マスカルポーネ : 1パック
牛乳 : 100cc
すりおろし生姜 : 1 and 1/2 teaspoons

Time required

50minutes

Procedure

1) make the dough 01:37
Add egg whites to a bowl and mix well.
Add beet sugar, milk, grated ginger, and mascarpone, and mix well each time.
Strain through a fine sieve to make it smooth.
2) 型に流す 03:36
Pour 1 into the mold and cover with aluminum foil.
Arrange them in a vat and pour boiling water (not listed) into the vat.
3) 焼く 04:10
Bake on the lower rack of the oven at 140℃ for 30 minutes.
4) 仕上げる 04:59
Remove from the oven, preheat, and refrigerate for half a day to a day to complete.

Point

- Approximately 100g of mascarpone is used in the video.
・You can make 3 molds using the amount shown in the video.
・The key is to use egg whites instead of whole eggs to bring out the refreshing and rich flavor of mascarpone.
・Recommended for those who keep frozen stock of egg whites.
・Mix the egg whites until combined.
・Make sure to use boiling water to put in the vat.
・When arranging the molds on the vat, place a dish towel or something similar to keep them stable.
・If you chill it in the refrigerator for a day, it will solidify completely.
・Required time does not include cooling time.