Soup (Chinese corn and egg soup) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 20minutes
Fruit Jelly | Hotel de Mikuni's Recipe Transcription
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Ingredients
- Orange : 1 piece
- grapefruit : 1 piece
- blueberry : About 10 grains
- watermelon : 50g
- (A) Water : 300ml
- (A) White wine : 100ml
- (B) Powdered gelatin : 12g
- (B) Water : 3 tbsp
- (C) Honey : 60g
- (C) Lemon juice : 1 tsp
Time required
50minutes
Procedure
-
1)
Get ready
00:25
Soak the gelatin powder in water. Cut the fruit. Place plastic wrap on the mold.
-
2)
Mix the ingredients
01:03
Put (A) in a pan and boil over high heat. Turn off the heat and add (B) to melt. Add (C) and mix.
-
3)
Take the rough heat
02:24
Cool with ice water and remove the rough heat.
-
4)
Put in a jelly mold
02:44
Arrange the fruits in a plastic wrap mold and pour the jelly liquid. Put the plastic wrap on top.
-
5)
Refrigerate and harden
04:07
Refrigerate overnight to harden.
-
6)
Serve
05:23
Cut and serve in a chilled bowl to complete.
Point
・ Recipe of "Terrine of various fruits" by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ A refreshing jelly that is ideal for summer.
・ Cooking time does not include the time to cool and harden in the refrigerator.
・ Prepare seasonal fruits as you like.
・ If you don't have white wine, you can substitute sweet sake.
・ If you add gelatin powder, do not bring it to a boil.
・ Warm the knife before cutting.
・ You may combine it with champagne.
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