メンチカツ（キャベツのメンチカツ）｜あおいの給食室 in 沖縄さんのレシピ書き起こし
Aoi's cafeteria in Okinawa Time required : 40minutes
Strawberry Bavarian Cream | Coris Cooking Channel's Recipe Transcription
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Ingredients
- Fruche (strawberry) : 200g
- milk : 60g
- Fresh cream : 100g
- (A) Fresh cream : 100g
- (A) Sugar : 8g
- Strawberry jam : Appropriate amount
Time required
18minutes
Procedure
-
1)
Whisk cream
00:20
Whisk the cream with a hand mixer until the horns stand and put it in the refrigerator.
-
2)
Mix fluche and milk
00:40
Put fluche (strawberry) in a bowl, add milk and mix with a whipper.
-
3)
Mix 1 with 2
01:10
Add all the cream to Fruche and mix with a whipper, and finish with a rubber spatula.
-
4)
Put in a bowl and cool in the refrigerator
01:30
Pour it into a bowl using a ladle (or piping bag) or a piping bag, and keep it in the refrigerator for 2 to 4 hours.
-
5)
Finish
01:59
Finish with strawberry, creme shanti with whipped (A), and strawberry jam to complete.
Point
・ If the whipping of the cream is weak, it will become a fluffy bavarois with little fluffy feeling, so whisk as much as possible until the horns stand. Be careful not to lather too much and separate.
・ Fruche should be mixed as soon as milk is added.
・ Because the bavarois is soft, cool it to make it firm.
・ This time, I decorated it luxuriously, but you can enjoy it with only the strawberry bavarois.
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