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パンナコッタ｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

生クリーム : 400g
牛乳 : 200g
グラニュー糖 : 60g
粉ゼラチン : 10g

Time required

15minutes

Procedure

1) Make the dough 00:30
Put the milk and about half the cream in a heat-resistant bowl, cover with plastic wrap and microwave at 600W for 5 minutes.
When the temperature reaches over 80 degrees, add the powdered gelatin and mix well with a whisk until dissolved.
Add the granulated sugar and mix well to dissolve.
Add the remaining cream and mix.
Place ice water (not included in the recipe) in the bottom of a heat-resistant bowl and stir until it cools to below 30°C.
Strain through a tea strainer.
2) 冷し固める 02:36
プリンカップに流し入れ、ラップをして冷蔵庫で3時間程度冷やし固めたら完成。

Point

・The amount shown is enough for four pudding cups.
-You can use any container, such as a mug, as a pudding cup.
・We use powdered gelatin that does not need to be softened.
-You can also add cinnamon or vanilla flavor by heating it.
- Mixing while chilled will allow the water and oil to mix.
- At the end of step 1, switch to a rubber spatula and mix well at the bottom to make sure no ingredients are left unmixed.
-You can add blueberry sauce or other toppings to taste.
・Time required to cool in the refrigerator is not included in the total time.