アイスクリーム（バナナのきな粉アイスクリーム）｜エプロンさんのレシピ書き起こし
apron Time required : 5minutes
Soymilk pudding | Coris Cooking Channel's recipe transcription
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Ingredients
- Unadjusted soymilk : 350g
- Millet sugar : 45g
- Vanilla oil : a little
- Powdered gelatin : 5g
- water : 25g
- Pure cream (35% fat) : 80g
- Powdered sugar : 6g
Time required
30minutes
Procedure
-
1)
Mix unadjusted soy milk, millet sugar and vanilla oil
00:54
Put unadjusted soymilk, millet sugar, and vanilla oil in a hand pan, heat it to about 70 ° C while mixing with a rubber spatula.
-
2)
Dissolve gelatin in 1
01:35
Turn off the heat, add soft gelatin to 1 and mix well with a rubber spatula to dissolve the gelatin.
-
3)
Strain
01:48
Strain with a colander and cool to about 30 ° C in ice water.
-
4)
Pour into a glass jar and cool
02:24
Pour into a glass jar and place in the refrigerator to cool for at least 4 hours.
-
5)
Make a creme shanti
02:58
While cooling 4, mix pure cream and powdered sugar and whisk in ice water.
-
6)
Squeeze 5 into soy milk pudding
03:07
Put the creme shanti in a piping bag (set a large round mouthpiece) and squeeze it into soy milk pudding. Put the lid on the glass bottle and you're done.
Point
・ When soaking gelatin, you can put it in the refrigerator for 10 minutes during hot seasons such as summer.
・ If gelatin remains undissolved, it will not harden well, so mix it well and dissolve it completely.
・ By straining with a colander, the finish will be smooth.
・ If you want to put the pudding liquid in a glass bottle, use "roto" to make it easier to put in the bottle.
・ Because it uses soy milk, it is a healthy and gentle sweet pudding.
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