和え物（きゅうりの梅肉わさび和え）｜料理人 設楽の料理道場さんのレシピ書き起こし
Chef Shitara's cooking dojo Time required : 5minutes
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Uhu Aranege and Caramel Sauce | Hotel de Mikuni's Recipe Transcription
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Ingredients
- Egg white : 3 pieces
- Granulated sugar : 25g
- (A) Morinaga Milk Caramel : 1 box
- (A) Milk : 60cc
- (A) Fresh cream (milk fat content 35%) : 60cc
- (A) Almonds : Appropriate amount
Time required
60minutes
Procedure
-
2)
Make the dough
02:03
Put egg whites in a bowl and whisk. After standing to some extent, add granulated sugar and mix until the corners are raised.
-
3)
Boil the dough
03:17
Add milk (60cc) to the boiled water and boil. Reduce the heat to low, shape with a large spoon, boil the dough, and place it on kitchen paper to drain it.
-
4)
Finish the sauce
05:53
Combine the ingredients of (A) in a pan and heat over low heat to finish the sauce.
-
5)
Arrangement
07:26
Drip the sauce on the bowl, put the Uhu Aranege on it, and sprinkle the remaining sauce.
Point
・ Recipe for 2 to 4 servings of "Uhu Aranege" by Kiyomi Mikuni, the owner and chef of the French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ A royal dessert made in Lyon, France for 100 years. Uhu means egg and Aranege means snow.
・ When a lot of egg whites are left over.
-Ideal for Christmas.
・ As a preliminary preparation, crush the almonds and boil water in a pan or frying pan.
・ If you add milk to boiling water and boil it, the egg whites will become creamy. Only hot water makes it watery.
・ When sprinkling the sauce, sprinkle it so that the white part of Laneige can be seen.
・ The combined wine is Pierre Ponnelle Crémant de Bourgogne Brut Rosé in Burgundy, France. It smells like roses.
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