食パン（あんこの食パン）｜Qiong Cookingさんのレシピ書き起こし
Qiong Cooking Time required : 80minutes
Caramel Panna Cotta ｜ Emojoie Cuisine's recipe transcription
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Ingredients
- milk : 100ml
- Fresh cream : 200ml
- sugar : 45g
- water : 10-15g
- Agar or gelatin : 3g
Time required
30minutes
Procedure
-
1)
Mix milk and cream
00:42
Add milk and cream to the bowl and mix.
-
2)
Make caramel
01:15
Put sugar and water in a pan and heat on medium heat until colored. When it gets a little colored, heat it over low heat. Turn off the heat when it turns dark.
-
3)
Add 1 and agar to 2 and mix
02:49
Immediately add 1 to 2 that has been turned off and mix. Add agar little by little while mixing.
-
4)
Bring to a boil and mix
03:46
Bring 3 to a boil over medium heat. When it boils, turn off the heat and continue mixing slowly for about 30 seconds.
-
5)
Pour the dough
04:24
Once the agar has melted, pour it into a glass container. Wrap and chill in the refrigerator overnight.
Point
・ Because it is heated, vegetable cream cannot be used.
・ If the color of the caramel is light, the scent will be weak and it will be a sweet panna cotta, so be careful.
・ Agar is prone to lumps, so add it little by little.
・ Agar is much less soluble than gelatin. Be careful of the heat as it melts only at 90 ° C or higher. Also, even if you cool it in the refrigerator and then return it to room temperature, it will not soften, so if you want to make a hard panna cotta, we recommend using agar.
・ When using agar, unlike when using gelatin, it does not stick to the glass, so it can be easily taken out on a plate.
・ When substituting with gelatin, absorb 15 g of water with 3 g of gelatin before use. In the case of powdered gelatin, it absorbs 5 times as much water as gelatin before use.
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