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ほうじ茶プリン|料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Ingredients

  • Hojicha tea bag : 5 pieces
  • 牛乳 : 200ml
  • 粉ゼラチン : 5g
  • お湯 : 大さじ1
  • ゆであずき : 適量
  • (A)生クリーム : 200ml
  • (B)生クリーム : 50ml
  • (A) Water : 大さじ1
  • (B) Water : 20ml
  • (A) Sugar : 30g
  • (B) Sugar : 20g
  • (C)砂糖 : 5g

Time required

50minutes

Procedure

  1. 1) Make caramel sauce 01:44

    Put sugar and water from (A) in a frying pan, let them blend in, and heat over medium heat.
    Shake the frying pan and heat until it turns caramel.
    When the color changes, turn off the heat, add hot water, cover and shake the frying pan.

  2. 2) Cool the caramel sauce 03:24

    Put caramel sauce in a container and cool in the refrigerator.

  3. 3) Soak powdered gelatin 03:49

    Put gelatin powder and water (B) in a bowl and mix.

  4. 4) ほうじ茶を煮出す 04:16

    鍋に牛乳とほうじ茶ティーバッグを入れ、弱火にかける。
    牛乳が沸いてきたら火を止め、5分置く。
    ほうじ茶を絞り出し、ティーバッグを取り出す。

  5. 5) プリン液を作る 05:51

    4に(B)の砂糖と(A)の生クリームを入れ、中火にかける。
    沸いてきたら火を止め、ゼラチンを加えて溶かす。
    濾し器にキッチンペーパーを敷き、プリン液を濾す。

  6. 6) プリン液を冷やし固める 07:02

    濾したプリン液を氷水にあて、混ぜながら5分程冷やす。
    容器に入れ、ラップをかけて冷蔵庫で6時間程冷やし固める。

  7. 7) 生クリームを泡立てる 08:04

    ボウルに(B)の生クリームと(C)の砂糖を入れる。
    氷水にあて、7分立てまで泡立てる。

  8. 8) 仕上げる 08:35

    冷やし固めたプリンに、生クリームとゆであずきをのせる。
    お好みで、ミントの葉を添えたら完成。

Point

・ If you add more cream to milk, the taste will be richer.
・ It is also recommended to add commercially available black honey instead of caramel sauce.
・ When making caramel sauce, be careful not to mix sugar and water until the color changes.
・ You can change the topping to your liking.

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