ステーキ（にんにくソースのラム肉ステーキ）｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 40minutes
Yogurt Cream ｜ Coris Cooking Channel's Recipe Transcription
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Ingredients
- Yogurt : Yogurt (Megumi) 60g
- Powdered sugar (other sugars can be substituted) : 12g
- Pure cream : 140g
Time required
15minutes
Procedure
-
1)
Mix yogurt and powdered sugar
00:30
Put yogurt and powdered sugar in a bowl and mix with a whipper.
-
2)
Add fresh cream
01:04
Add fresh cream and mix with a whipper while soaking in ice water. Then mix gently with a rubber spatula.
-
3)
Whisk with a hand mixer
02:06
Whisk in ice water with a hand mixer until fluffy. If the hand mixer is too fast, the cream will scatter, so mix at medium speed. Stop when you want to whisk a little more, and use a whipper to finish whipping until a smooth horn appears. Whisk until smooth horns stand and you're done.
Point
・ Cool the cream with ice from the time you purchase it until you bring it home, and immediately put it in the refrigerator to keep it cold. Keeping the temperature of fresh cream below 7 ° C makes it very milky, flavorful, tasty, and easy to handle.
・ If you don't have a hand mixer, you can use a whipper to whisk by hand, but it is recommended to use a hand mixer for stable whipping.
・ If you don't have a hand mixer, you can whisk manually with a whipper, but it takes time, so keep cooling while immersing in ice water to whisk.
・ When substituting with other sugar, mix well because it is harder to dissolve than powdered sugar.
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