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プリン（さくらのヨーグルトプリン）｜HidaMari Cookingさんのレシピ書き起こし

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HidaMari Cooking

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Number of Videos: 787本

Ingredients

無糖ヨーグルト : 200g
Granulated sugar (for yogurt pudding) : 50g
牛乳 : 200ml
Sheet gelatin (for yogurt pudding) : 5g
さくらの塩漬け : 8個〜
Granulated sugar (for Sakura jelly) : 20g
水 : 120ml
Sheet gelatin (for Sakura jelly) : 1g

Time required

20minutes

Procedure

1) ヨーグルトプリンをつくる 00:24
Put unsweetened yogurt in a bowl and mix until smooth, then add 30g of granulated sugar (for yogurt pudding).
Add milk and 20g of granulated sugar (for yogurt pudding) to a pot and heat to 60°C.
Add the drained gelatin sheets (for yogurt pudding) and dissolve.
Add contents of pot to bowl and mix.
Strain the contents of the bowl into a cup.
Chill in the refrigerator for at least 3 hours to set.
2) さくらゼリー液をつくる 03:08
Shake the salted cherry blossoms in a bowl of water (not included in the recipe) to remove the salt.
Put water and granulated sugar (for the cherry blossom jelly) in a pot and heat to 80℃.
Add the salted cherry blossoms (with the salt removed) to the pot.
Add drained gelatin sheets (for Sakura jelly) and dissolve, then cool to 20°C.
3) 仕上げる 05:30
Add the cherry blossom jelly liquid (2) and salted cherry blossoms on top of the yogurt pudding (1).
Chill in the refrigerator for at least 3 hours and let harden.

Point

・If using powdered gelatin (for yogurt pudding), soften it in 30g of cold water before using.
・If using powdered gelatin (for Sakura Jelly), soak it in 10g of cold water before using.
*The time required does not include the time it takes to solidify in the refrigerator.
- Of the 50g of granulated sugar (for yogurt pudding), mix 30g with unsweetened yogurt and mix 20g with milk.
-When heating the yogurt pudding liquid, place the pot on the stove and heat while stirring with a rubber spatula.