スポンジケーキ（抹茶のスポンジケーキ）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 60minutes
Mango ice cream | 매일맛나 delicious day's recipe transcript
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Ingredients
- (A) Mango : 450g
- （B）マンゴー : 30g
- 生クリーム : 300g
- 練乳 : 190g
Time required
20minutes
Procedure
-
1)
Make mango puree
00:33
Put the mango (A) in a mixer and make it puree.
-
2)
Make ice cream
00:48
Put the cream in a bowl and whisk until it becomes horny.
Add condensed milk, 1 and mix until smooth.
Add the finely chopped mango (B) and mix. -
3)
Finish
01:50
Put 2 in a container, wrap it and cover it.
Cool it in the freezer overnight and let it harden, and you're done.
Point
・ When using frozen mango, thaw at room temperature.
・ If you like, it is recommended to top with mango or mint leaves.
・ Cream and milk may be cooked together.
・ You can choose the type of fresh cream you like.
-A blender may be used instead of the mixer.
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