ハンバーガー（メープルシロップエッグソーセージバーガー）｜MoLaLa Cookさんのレシピ書き起こし
MoLaLa Cook Time required : 50minutes
Chocolate Ice ｜ Emojoie Cuisine's Recipe Transcription
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Ingredients
- Chocolate (90-100% cacao) : 16-17g
- Fresh cream (for chocolate ice cream) : 100g
- Egg white : 1 piece
- Sugar (for chocolate ice cream) : 30g
- Fresh cream (for vanilla ice cream) : 100g
- Sugar (for vanilla cream) : 15g
- (A) Sugar (for sabayon) : 15g
- (A) Egg yolk : 1 piece
- (A) Water : 1 tablespoon
- Vanilla extract : 1 tablespoon
Time required
40minutes
Procedure
-
1)
Chocolate preparation
00:13
Put 30g of chocolate and fresh cream in a heat-resistant container, heat in a microwave for about 30 seconds, and stir well.
-
2)
Make the dough
02:29
Mix 70g of fresh cream with 15g of sugar and whisk.
Mix a small amount of whipped cream with the chocolate of 1 and combine the dough with the rest of the cream. -
3)
Combine with meringue
04:11
Add the remaining 15g of sugar to the egg whites in several batches, whisk, make meringue, and mix in 3.
Transfer to a bowl and freeze. -
4)
Make vanilla ice cream
06:50
Add 15g of sugar to the cream and make it stand for 8 minutes.
Combine (A) and boil in hot water to make sabayon, combine whipped cream and vanilla extract, transfer to a bowl and freeze.
Point
The video uses Linz's high cocoa chocolate.
Cream is recommended to have a fat content of 35%.
For the bowl that whisks the meringue, use a bowl that does not easily get oily, such as stainless steel or glass.
After making chocolate ice cream, it also introduces how to make vanilla ice cream to consume the surplus egg yolk.
Sabayon is egg yolk that has been thickened by adding water such as water to the yolk and whipping it in a hot water bath.
Vanilla ice cream making time and freezing time are not included in the required time.
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