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Sakura's chocolate mousse cake | HidaMari Cooking's recipe transcription

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Ingredients

  • cookie : 80g
  • 牛乳(クッキー生地用) : 20~25ml
  • 板ゼラチン : 2.5g
  • ホワイトチョコレート : 45g
  • 卵黄 : 1個
  • グラニュー糖(卵黄用) : 20g
  • 牛乳(チョコレート生地用) : 70ml
  • キルシュ : 大さじ1
  • 生クリーム : 100ml
  • 桜の塩漬け : 適量
  • グラニュー糖(ゼリー生地用) : 10g
  • アガー : 2g
  • 水(ゼリー生地用) : 200ml
  • 桜のシロップ : 10ml

Time required

60minutes

Procedure

  1. 1) Make cookie dough 00:04

    Put the cookies in a zipper bag and crush them with a rolling pin.
    Add milk, knead and spread on the bottom of the mold.

  2. 2) Chop chocolate 01:07

    Soak the gelatin plate back in water.
    Finely chop the white chocolate.

  3. 3) Heat in a pan 01:44

    Put egg yolk and granulated sugar in a pan and mix.
    Add milk and vanilla paste and mix.
    Heat the pan to 60 ° C.

  4. 4) チョコレートを加える 02:41

    3を火から下ろし、ホワイトチョコレートを加えて混ぜる。
    板ゼラチン、キルシュを加えて混ぜ、熱を冷ます。

  5. 5) チョコレート生地を作る 03:31

    生クリームを、角が立つまで泡立てる。
    4を20℃まで冷まし、濾しながら加えて混ぜる。
    1の型に加え、冷蔵庫で冷やし固める。

  6. 6) Desalt the cherry blossoms 05:10

    桜の塩漬けを、水に浸して塩抜きをする。

  7. 7) 鍋で加熱する 05:33

    グラニュー糖、アガーを混ぜ、水に加えて混ぜる。
    火にかけて沸騰させ、3分程煮たら火から下ろす。
    桜のシロップを加え、混ぜ合わせる。

  8. 8) 仕上げる 06:31

    型に桜の塩漬けをのせ、7を加える。
    冷蔵庫で冷やし固めたら、完成。

Point

・ Vanilla paste can be replaced with vanilla essence.
・ Kirsch can be changed to your favorite Western liquor.
・ If the chocolates are hot, the cream will melt, so be sure to cool it to about 20 ℃.
・ If you like, it is recommended to add fruit.

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