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ピニャコラーダ|NekonoME Cafe【ネコノメカフェ】さんのレシピ書き起こし

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Ingredients

  • (A) Pineapple : 100g
  • (A)グラニュー糖 : 10g
  • 無塩バター : 7g
  • (A)ホワイトラム : 10g
  • 板ゼラチン : 4.5g
  • (B)グラニュー糖 : 45g
  • 脱脂粉乳 : 25g
  • 牛乳 : 225g
  • (A)生クリーム(35%) : 50g
  • 転化糖 : 5g
  • ココナッツピューレ : 75g
  • (B)生クリーム(35%) : 50g
  • (C)パイナップル : 170g
  • (C)ココナッツピューレ : 20g
  • (C)ホワイトラム : 24g
  • (C)ココナッツリキュール : 30g
  • (C)生クリーム(35%) : 60g
  • (C)ナツメグ : 1g
  • (D)アガー : 10g
  • (D)グラニュー糖 : 35g
  • 水 : 200g
  • ライチリキュール : 15g

Time required

90minutes

Procedure

  1. 1) Cut the pineapple 00:50

    Cut off the pineapple core and skin from (A) and (B).
    Cut the pineapple (A) into 1 cm squares.

  2. 2) Fry the pineapple 03:02

    Heat a frying pan to melt the butter and fry the pineapple.
    When the butter is familiar to the whole, add the granulated sugar of (A) and fry.

  3. 3) Flambé pineapple 04:10

    When the water is lightly drained, add the white rum of (A) and flambe.
    Take out the pineapple, remove the heat, put it in a glass and cool it in the refrigerator.

  4. 4) Prepare for coconut cream 04:54

    Put gelatin plate in ice water to soak.
    Mix the granulated sugar of (B) with skim milk powder.

  5. 5) 乳類を加熱する 05:30

    Put milk, cream (A), and invert sugar in a pan and heat.
    After warming to 50-60 ° C, add the powder of 4 in several batches and mix each time.
    When the pot skin is boiling, remove it from the heat and put it in ice water to cool it to about 60 ° C.

  6. 6) Add gelatin and puree 06:59

    Add gelatin plate and coconut puree to 5 and cool to 15 ° C in ice water.

  7. 7) ココナッツクリームを作る 07:35

    ボウルに(B)の生クリームを入れ、6分立て程まで泡立てる。
    6を数回に分けて加えて混ぜ合わせ、グラスに加えて冷蔵庫で冷やす。

  8. 8) クレームピニャコラーダを作る 09:42

    (C)をハンドブレンダーで撹拌をし、グラスに加えて冷蔵庫で冷やす。

  9. 9) Heat the flour and water 11:57

    Put water in a pan and heat it to 50-60 ℃.
    When it gets warm, add the mixed (D) little by little and mix.

  10. 10) Make lychee jelly 13:14

    When the pan boils, remove from heat, add lychee liqueur and mix.
    Transfer to a container, wrap it in plastic wrap, cool it in the refrigerator and harden it, then loosen it into small pieces.

  11. 11) 仕上げる 16:36

    グラスにライチゼリーをのせ、お好みのトッピングをしたら完成。

Point

・ When cooling the glasses in the refrigerator, wrap them in plastic wrap.
・ If there is no hand blender, stir with a mixer.
・ When making creme pina colada, stir so that no pineapple fiber remains.
・ It is recommended to top with pineapple, cherry, and edible flowers.

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