Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel] Time required : 45minutes
アイスクリーム(ラムレーズンのアイスクリーム)|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
- レーズン : 80g
- ラム酒 : 50g
- 卵 : 2個
- (A) Sugar : 80g
- (A) Water : 大さじ1
- 生クリーム : 200g
- 練乳 : 30g
Time required
60minutes
Procedure
-
1)
Soaking the rum raisins
01:10
Boil water (not included in the recipe) in a frying pan, add the raisins and boil for about 20 seconds, then drain.
Heat the rum in a frying pan and bring to a gentle boil to evaporate the alcohol.
Place raisins and rum in a container and let soak for half a day to a day. -
2)
メレンゲを作る
02:18
卵を卵白と卵黄に分ける。
卵白をハンドミキサーにかけてメレンゲを作る。 -
3)
シロップを作る
02:38
フライパンに(A)を入れて中火にかける。
沸騰後も加熱を続け、泡がゆっくり細かく弾けるようになったら弱火にする。
水(分量外)を張ったボウルにシロップを少量垂らし、手で成形できるようなら火を止める。 -
4)
イタリアンメレンゲ風を作る
03:45
While mixing 2 with a hand mixer, add the hot 3 in small amounts and mix.
Continue beating until stiff peaks form, then switch to low speed and mix until smooth. -
5)
ホイップクリームを作る
04:32
別のボウルに生クリームを入れ、低速→中速→高速と徐々に上げながら泡立てる。
緩いツノが立つ程度に泡立てたら、卵黄と練乳を加えて更に泡立てる。 -
6)
アイス生地を作る
05:14
Add a small amount of 4 to 5 and mix well with a rubber spatula.
After adding the remaining ingredients from step 4, mix in a cutting motion to avoid crushing the bubbles.
Add 1 and mix thoroughly. -
7)
冷やす
05:48
保存容器に移して表面を平らにし、冷凍庫で約8時間冷やしたら完成。
Point
・Medium-sized eggs are used.
- Boiling the raisins removes odors and oils, making them easier to absorb the rum.
*The time required to soak and chill in the freezer is not included in the time required.
-When making syrup, if you have a thermometer, it is a good idea to heat it to 119 degrees.
- Before heating the syrup, prepare a bowl of water to make the process smoother.
- By adding hot syrup to the meringue, the meringue is cooked and is relatively safe to eat.
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