アイスクリーム（チョコレートいちごジャムアイスクリーム）｜table diary 식탁일기さんのレシピ書き起こし
식탁일기 table diary Time required : 15minutes
チョコレートムースケーキ｜こっタソの自由気ままに【Kottaso Recipe】さんのレシピ書き起こし
お気に入りに追加![Kottaso Recipe [Kottaso Recipe]](https://yt3.ggpht.com/ytc/AIdro_m_uw37ex_61eC1nU5mZU8u9jIjVUods23UOWQh=s240-c-k-c0x00ffffff-no-rj)
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Ingredients
- Low carb chocolate : 100g
- 牛乳 : 250ml
- 生クリーム : 200ml
- (A) Gelatin : 8g
- (A) Water : 40g
- ココア : 適量
Time required
10minutes
Procedure
-
1)
チョコレートを刻む
00:10
チョコレートを包丁で細かく刻む。
-
2)
Make mousse liquid
00:54
Put the milk in a pan and heat it over medium heat. Add fresh cream and mix well so that it does not boil. Add 1 chocolate and mix well until melted.
-
3)
Turn off the heat and put in (A)
02:11
火を止め、レンジで溶かしておいた（A)を入れ、よく混ぜる。
-
4)
氷水で冷やしながら混ぜる
02:59
Put it in a bowl while straining it from the pot.
While cooling on ice water, mix until thickened. -
5)
Refrigerate
03:50
Pour into a vat with a parchment paper and smooth the surface.
Wrap it in parchment paper, wrap it and chill it in the refrigerator overnight. -
6)
Finish
05:02
全体にココアをかけて完成。
Point
・ Chocolate should be finely divided so that it melts easily.
・ Dissolve gelatin and water in the microwave for 10 seconds each while watching the situation.
・ When transferring from the pot to the bowl, crush the chocolate left in the tea strainer.
・ After straining and putting in a bowl, put extra water and ice in another bowl to make ice water.
・ After wrapping with parchment paper, smooth it several times on a flat table.
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