シフォンケーキ（米のシフォンケーキ）｜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
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 70minutes
Chocolate Coffee Jelly Drink ｜ Peaceful Cuisine's Recipe Transcription
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Ingredients
- espresso : 2 shots (40 ml)
- water : 420ml
- Powder agar : 3/4 teaspoon
- Palm sugar : 2 tablespoons
- Chocolate liquor : 80g
- Maple syrup : 40ml
- Almond milk : 500ml
- Coconut milk : 400ml
Time required
25minutes
Procedure
-
1)
Make coffee agar
00:03
Put espresso, water, powdered agar, and palm sugar extracted from the machine in a pan, boil lightly, pour into a bowl, and cool in the refrigerator to harden.
-
2)
Melt chocolate
04:25
Put cocoa mass, maple syrup, and almond milk in a pan and heat over low heat to melt the cocoa mass.
-
3)
Prepare the cream
07:16
Put coconut milk in a cream charger and set.
-
4)
Serve
08:19
Place hardened coffee agar, melted chocolate and cream in a glass and sprinkle with cocoa.
Point
Espresso is extracted with a dedicated device.
Since it uses cocoa mass, it is sweetened with maple syrup.
A cream charger is a device that uses the power of gas to make whipped cream.
When the coconut milk is taken out of the refrigerator, shake it with the can to make the concentration uniform and then make it into a cream.
The time required does not include the time to cool and harden the agar.
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