ショートケーキ（マンゴーのショートケーキ）｜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 : 40minutes
Concentrated coffee paste ｜ Coris Cooking Channel's recipe transcription
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Ingredients
- Instant coffee : 2 tablespoons
- Boiling boiling water : 1 tsp
Time required
5minutes
Procedure
-
1)
Let the hot water and instant coffee blend in
00:07
Put instant coffee and boiling water in a bowl and turn the bowl lightly to let the hot water and instant coffee blend in lightly.
-
2)
Heat in the microwave
00:24
Heat in a microwave oven at 500w for 10 seconds and mix well with a whipper (or a small spoon).
-
3)
Cool at room temperature
00:43
Complete by leaving at room temperature and cooling.
Point
・ Be careful when mixing hot water and instant coffee with a whipper, etc., as it may cause lumps.
・ After heating in the microwave, mix well until the instant coffee melts well.
・ As a guide, the amount of creme shanti made from about 200g of fresh cream in this recipe will be just the right amount of coffee cream.
・ Add coffee paste little by little to the finished creme shanti (whipped cream) or butter cream while watching the taste and mix. It's rich, so when you mix it with cream, add it little by little while watching the taste.
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