だんご（水だんご）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 35minutes
Orange Jelly｜Recipe transcript from Coris Cooking Channel
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Ingredients
- Kiyomi Orange : 2 balls
- Orange juice (Natchan) : 425g (for 1 bottle)
- Granulated sugar : 50g
- Lemon juice : 2/3 tbsp
- gelatin : 7g
- water : 35g
- chervil : Appropriate amount
Time required
20minutes
Procedure
-
1)
Prepare Kiyomi Orange
00:20
Take out the flesh of Kiyomi orange and cut it into bite-sized pieces. Save the juice.
-
2)
Soak powdered gelatin
01:33
Put powdered gelatin and water in the same container, mix well with a whipper, and leave at room temperature for about 10 minutes to let the gelatin soak.
-
3)
Heat orange juice, granulated sugar and lemon juice
01:57
Put orange juice (Natchan), granulated sugar, and lemon juice in a hand pan, heat it, and heat it while mixing with a rubber spatula to warm it to about 80 ° C.
-
4)
Add gelatin
03:00
Turn off the heat, add the soft gelatin and mix well with a rubber spatula to dissolve the gelatin firmly. Add the juice saved in step 1 and mix.
-
5)
Cool in ice water
04:05
Transfer to a bowl, place in ice water and gently mix with a rubber spatula to cool to about 30 ° C.
-
6)
Put in a bowl and cool in the refrigerator
04:40
Pour the pulp and jelly into your favorite bowl and chill in the refrigerator for at least 4 hours. When it hardens, put the chervil on it and it's done.
Point
・ Please note that gelatin may not dissolve completely unless it is well moistened.
・ Please note that if the gelatin is not completely dissolved when making the jelly liquid, the jelly will not harden well.
・ When cooling the jelly liquid, it is OK if it is a little cold bath. Be careful as it will harden if it is cooled too much.
・ Kiyomi Orange is very recommended because it is sweet, has a moderate acidity, and is juicy.
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