ショートケーキ（マンゴーのショートケーキ）｜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 : 40minutes
Fruit caramel saute | Hotel de Mikuni's recipe transcription
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Ingredients
- plum : 2 pieces
- prune : 2 pieces
- Honey : 3 tbsp
- Red wine : 3 tbsp
- lemon juice : 1 tsp
- Unsalted butter : 20g
- Mascarpone : Appropriate amount
Time required
30minutes
Procedure
-
1)
Cut the material
00:40
Cut the prunes and plums in half and seed.
-
2)
Bake the ingredients
01:29
Heat the butter in a frying pan and bake the prunes and plums together with the skin.
-
3)
Boil down
02:28
Add honey to caramelize, add red wine and lemon juice just before burning and simmer.
-
4)
Serve
05:05
Serve in a bowl and add mascarpone to complete.
Point
・ Recipe for 2 servings of "Plum and Prune Caramel Saute" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ Hot dessert.
・ Prunes and plums are cut from avocado, make a cut along the seeds, turn and remove the seeds with a kitchen knife.
・ Bake the whole skin to prevent it from collapsing.
・ Add red wine and lemon juice just before burning.
・ It is also good to combine it with sweet wine.
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