アイスクリーム（クッキーサンドアイスクリーム）｜ Qiong Cookingさんのレシピ書き起こし
Qiong Cooking Time required : 20minutes
Matcha truffle chocolate ｜ MINOSUKE SWEETS's recipe transcription
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Ingredients
- White chocolate : 200g
- Matcha : 4g
- Fresh cream (preferably 35%) : 100g
- Syrup : 6g
- White chocolate (for finishing) : About 30g (no tempering required)
- Matcha (for finishing) : Appropriate amount (about 10g is enough)
- icing sugar : Appropriate amount
Time required
40minutes
Procedure
-
1)
Melt white chocolate
00:21
Put white chocolate in a bowl and melt in a 70 ° C hot water bottle to mix.
-
2)
Make ganache
00:47
Sift the matcha and mix.
Add fresh cream boiled to the center and starch syrup and mix.
Mix from the center and emulsify.
Refrigerate for about 1 hour and cool until the pavé chocolate becomes a paste. -
3)
Put it in a piping bag and squeeze it into a circle
02:48
Mix once to make the hardness uniform and put in a piping bag.
Squeeze into a circle with a diameter of 3 cm and a height of about 2 cm.
Refrigerate for about 1 hour to make it easy to roll so that it does not become too hard. -
4)
Mold
04:01
Shape it into a nice circle, coat the surface with melted white chocolate, and sprinkle with matcha or powdered sugar.
Point
・ By completely melting white chocolate, matcha powder can be mixed neatly.
・ Be careful as chocolate loses its flavor when heated at high temperatures.
・ Matcha is lumpy, so be sure to strain it with a tea strainer.
・ Since white chocolate is soft, it is recommended to use a small amount of fresh cream.
・ Before adding fresh cream, dissolve matcha in chocolate. You can make smooth ganache without lumps.
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