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ムース（オレンジヨーグルトムース）｜ゆうスイーツ研究家さんのレシピ書き起こし

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Ingredients

オレンジ : 3個
ヨーグルト : 400g
生クリーム : 200g
砂糖 : 40g
練乳 : 40g
ゼラチン : 5g
水 : 大さじ2

Time required

50minutes

Procedure

1) ヨーグルトの水抜きをする 01:10
ボウルをセットしたざるの上にキッチンペーパーを敷いて、ヨーグルトを入れる。
キッチンペーパーを折り畳んでヨーグルトを包む。
上に1kgの重りを乗せて30分水抜きをする。
2) オレンジを切る 02:18
Cut the top and bottom off the orange and peel it.
Make an incision along the skin of the floret and remove the flesh.
Remove the flesh from all the oranges in the same way.
3) Mix the yogurt 02:54
Add half the sugar to step 1 and mix.
4) ゼラチンをふやかす 03:14
ボウルに水とゼラチンを入れてふやかす。
5) Whip the cream 03:24
Put 150g of the 200g fresh cream into a bowl and whip with a whisk.
Add the remaining sugar and beat until stiff.
6) 混ぜる 04:07
Heat the remaining 50g of cream and the softened gelatin in a 500W microwave for 30 seconds each.
Add the softened gelatin to the warm cream and mix.
Add condensed milk and mix.
Add to 3 in small amounts and mix.
Add half of 5 and mix with a whisk.
Once well combined, add the remaining 5 ingredients and mix with a whisk.
7) 型に流し入れる 05:05
Place 2 in the mold in a lined pattern.
Pour half of step 6 on top and smooth with a spatula so that it reaches the edge of the mold.
Pour in the remaining mousse.
Hit the bottom of the pan against the counter to remove any air bubbles and make the surface even.
8) 冷やす 05:42
冷蔵庫で6時間冷やす。
型を外してお皿に乗せて完成。

Point

・A mold with a diameter of 15 cm is used.
- If you drain the water from the yogurt before using it, the resulting mousse will be rich and not watery.
- Whip the cream until it is 70% whipped, as the finished product will have a poor texture when whipped.
- Soften the gelatin and then mix it into the yogurt.
・The required time does not include the time for draining water or cooling.