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イタリアンプリン｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

(A) Granulated sugar : 3 tbsp
(A)水 : 小さじ3
ぬるま湯 : 大さじ1
(B)粉ゼラチン : 7g
(B)水 : 大さじ1
(C)卵 : 1個
(C)砂糖 : 30g
コーンスターチ : 3g
牛乳 : 50ml
生クリーム : 50ml
(D)マスカルポーネチーズ : 100g
(D)生クリーム : 150ml

Time required

35minutes

Procedure

1) Make caramel sauce 00:54
Put (A) in a deep bowl and heat in a 600w microwave oven for 3 minutes to 3 minutes and 15 seconds. When it becomes a good brown color, remove it from the microwave and add lukewarm water to mix the whole. Pour the caramel sauce over the bottom of the container.
2) Make custard cream 01:50
Add (C) to the bowl and mix, sift cornstarch and mix until powder is gone, add milk and cream and mix further. Wrap and heat in a 600w microwave for 1 minute and 30 seconds, and mix the whole with a whisk once. Wrap again and heat for another 15 seconds to mix the whole.
3) Make cheese cream 02:33
Add (D) to another bowl and mix well.
4) プリン液を作る 02:51
2のボウルに3を少しづつ加えて混ぜ合わせていく。ラップし600wの電子レンジで1分30秒加熱する。そこにふやかしておいた(B)を加え溶かし合わせる。
5) 4を型に流して冷やし固める 03:27
Strain 4 with a strainer, pour into 1 container, wrap and cool in the refrigerator to harden.
6) 型から出す 04:02
固まったら容器の周りをとがったもので一周し、皿に裏返して型から出す。

Point

・ Two storage containers of about 12 x 8 x 3 cm are completed.
・ Process 1 Heat in the microwave while paying attention to the brown color of the caramel sauce. Cover the bowl with parchment paper before adding lukewarm water and add lukewarm water through the gaps to avoid burns. Before step 2, put (B) in a bowl and leave it for about 10 minutes to let it soak.
・ Process 3 Bring the mascarpone cheese to room temperature. Add the cream little by little and mix.
・ Step 5 Crush the air bubbles on the surface with a sharp object before wrapping. Refrigerate for 4-5 hours.
・ The time required does not include the time to cool and harden the pudding.