パウンドケーキ（ヨーグルトとホットケーキミックスのパウンドケーキ）｜ホッとケーキさん。さんのレシピ書き起こし
ホッとケーキさん。 Time required : 50minutes
Two-color kiwi creme d'ange | Hotel de Mikuni's recipe transcription
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Ingredients
- Kiwi (2 colors) : Each one
- Cream cheese : 4 cuts (18g x 4 = 72g)
- Yogurt : 72g
- Fresh cream : 72g
- sugar : 7.2g
Time required
40minutes
Procedure
-
1)
Prepare the material
00:56
Bring the cream cheese to room temperature.
-
2)
Mix the ingredients
01:17
Put cream cheese in a bowl and spread well. Add yogurt, mix and chill in the refrigerator.
-
3)
Whisk cream
02:29
Put the cream and sugar in another bowl and whisk while soaking in ice water.
-
4)
Add whipped cream and mix
03:13
Add the whipped cream little by little to the bowl with the ingredients and mix.
-
5)
Refrigerate overnight
04:36
Wrap and chill in the refrigerator overnight.
-
6)
Serve
04:44
Cut the kiwi and serve it in a bowl to complete.
Point
・ A recipe for two servings of two-color kiwi creme d'ange by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Cool overnight in the refrigerator. (Not included in cooking time.)
・ Peel the kiwi by dropping the edges and standing up to remove the corners.
・ One type of kiwi may be used.
・ It is delicious even if you combine it with champagne.
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