チョコレート（生クリームの生チョコレート）｜ゆう スイーツ研究家さんのレシピ書き起こし
Yu Sweets Researcher Time required : 30minutes
Italian pudding | Genki Sweets's recipe transcription
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Ingredients
- Mascarpone cheese : 200g
- milk : 100g
- egg : Three
- Vanilla oil : Appropriate amount
- Granulated sugar : 80g
- gelatin : 5g
- Fresh cream : 200cc
Time required
75minutes
Procedure
-
1)
Make caramel sauce
01:00
Put granulated sugar and water in a pan and heat. When the color turns amber, add 1 tablespoon of hot water. Be careful not to get burned as it will scatter. Put it in a mold while it is hot and keep it in the refrigerator.
-
2)
Make pudding liquid
01:55
Put mascarpone cheese and granulated sugar in a bowl and mix well. Add eggs one by one, mix each time, and add vanilla oil (about 4 drops) to finish.
-
3)
Add fresh cream and milk to the pudding liquid
02:59
Put the cream and milk in a pan to warm it, turn off the heat when the edges are boiling, divide it into 2) about 3 times, and mix well.
-
4)
Add gelatin
03:33
Dissolve gelatin in water, heat it in the microwave for about 30 seconds, put it in 3) and mix quickly.
-
5)
Strain the pudding liquid
04:07
Strain the finished pudding liquid and put it in the mold that contained the caramel sauce.
-
6)
Steam in the oven
04:33
Put hot water of about 40 to 50 ° C on the top plate, and put the mold covered with aluminum foil on it. Bake in an oven preheated at 140 ° C for 60 minutes. Take the rough heat and cool it in the refrigerator for several hours to complete.
Point
・ If you don't have mascarpone cheese, you can use cottage cheese instead. (Mascarpone cheese has a lighter finish)
-This time, gelatin was used to make the finish harder, but it can also be made without gelatin.
・ When mixing boiled cream and milk into the pudding liquid, the eggs will be cooked if you add them all at once, so add them in 3 portions and mix.
・ Because the streets of fire differ slightly depending on the oven, be sure to check that the pudding liquid has solidified.
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