ベイクドチーズケーキ（ヨーグルトのベイクドチーズケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 90minutes
Coffee Cream ｜ Coris Cooking Channel's Recipe Transcription
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Ingredients
- Fresh cream : 120g
- Powdered sugar : 12g
- Concentrated coffee paste : Your favorite amount (approx. 1 to 2 teaspoons)
Time required
10minutes
Procedure
-
1)
Mix fresh cream and powdered sugar
00:08
Prepare ice water, add fresh cream and powdered sugar to a bowl, and mix with a whipper while cooling in ice water to dissolve the powdered sugar.
-
2)
Whisk with a hand mixer
00:20
Whisk with a hand mixer until smooth horns are formed.
-
3)
Add concentrated coffee paste
00:36
Whisk a little more with a whipper, add the desired amount of concentrated coffee paste and mix to complete.
Point
・ As for fresh cream, pure fresh cream with 35% fat is good. Finished with a rich taste.
・ Stable whipping by whipping with a hand mixer.
・ If you add too much concentrated coffee paste, it will become a bitter cream, so be careful.
・ You can add the concentrated coffee paste in the desired amount and adjust the taste of the coffee to your liking.
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