和え物（アボカドと納豆の和え物）｜低糖質食堂 / masaさんのレシピ書き起こし
Low-carb restaurant / masa Time required : 8minutes
#Bread
#dessert
#For children
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Fruitcake Itch ｜ Party Kitchen --Recipe transcription of Party Kitchen
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Ingredients
- Mascarpone : 200g
- Fresh cream : 200ml
- sugar : 30g
- custard : 30g
- Plain bread : 4 sheets
- mango : 1 piece
- Amanatsu oranges : 1 piece
- pistachio : Appropriate amount
Time required
20minutes
Procedure
-
1)
Cut the fruit
00:10
Cut the mango into thin slices of about 0.5 cm. Cut the excess part into cubes. Remove the core of Amanatsu mandarin orange and cut it to about 0.5 cm.
-
2)
Make mascarpone cream
01:26
Put mascarpone, cream and sugar in a bowl and whisk with a blender while cooling with ice water.
-
3)
Apply mascarpone cream to bread
01:52
Apply about 15g of mascarpone cream to one loaf of bread and about 20g of mascarpone cream to the other.
-
4)
Sandwich fruit on bread
02:02
Arrange the mangoes on a loaf of bread coated with 15g of mascarpone cream. Sandwich the mango with bread and lightly press the center with the back of your hand to flatten it. In addition, sandwich the sweet summer oranges in the same way.
-
5)
Sandwich custard cream
02:32
Sandwich the custard cream on the third row. Lightly press the center with the back of your hand to flatten it, then cut off the ears of the bread.
-
6)
Finish
02:56
Put mascarpone cream in a piping bag, squeeze it out, decorate it, and serve the surplus fruit and pistachios to finish.
Point
・ When the fruit is sanded, lightly press the center of the bread with the back of your hand to flatten it, and the shape will be stable and the finish will be beautiful.
・ When making mascarpone cream, make it cold.
・ Since custard cream is easily damaged, eat it during the day.
・ You can make it with your favorite fruit.
・ If you use an ordinary knife, the cross section of the bread will be crushed or the shape will be lost, so if you have one, we recommend a beef knife or a bread knife.
・ You don't need custard cream, but you can add it to give it a luxurious taste.
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