炒め物（ブロッコリーのシーフード炒め）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 15minutes
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杏仁豆腐｜料理研究家リュウジのバズレシピさんのレシピ書き起こし
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Ingredients
- (A) Gelatin : 10g
- （A）水 : 40㏄
- （B）牛乳 : 600㏄
- （B）砂糖 : 50g
- （B）杏仁霜 : 30g
- 生クリーム（乳脂肪分43％） : 200ml
- （C）冷やした水 : 200㏄
- （C）砂糖 : 30g
- 水で戻したクコの実 : お好みで
Time required
20minutes
Procedure
-
1)
Soothing gelatin
03:24
Put (A) in a container and mix.
-
2)
Make apricot kernel liquid
03:35
Put (B) in a pan and heat over low heat with constant stirring.
When the sugar has melted, turn off the heat, add 1 and mix to dissolve.
While straining 2 with a colander, transfer it to a bowl and let it cool until it reaches the temperature of human skin.
Add fresh cream and mix the whole. -
3)
Refrigerate and harden
06:12
Put 2 in a container and cool in the refrigerator for about 2 hours to harden.
-
4)
シロップを作る
06:57
容器に（C）を入れ、よく混ぜ合わせる。
-
5)
盛り付ける
07:26
3をナイフで切り込みを入れ、シロップをかけ、クコの実を飾る。
Point
・ When heating the apricot kernel liquid, be careful not to bring it to a boil.
・ By straining the apricot kernel liquid with a colander, it will have a smooth finish with a nice texture.
・ Use well-chilled water to finish the syrup.
・ The time required does not include the time to cool and harden in the refrigerator.
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