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Fruit almond tofu | Easy recipe at home related to cooking researcher / Recipe transcription by Yukari's Kitchen

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Ingredients

  • milk : 300ml
  • 生クリーム : 100ml
  • 杏仁霜 : 30g
  • (A) 水 : 大さじ3
  • (B) 水 : 100ml
  • (A) グラニュー糖 : 30g
  • 粉ゼラチン : 7g
  • いちご : 100g
  • キウイ : 1個
  • みかん : 170g
  • ブルーベリー : 25g
  • 缶詰のシロップ : 200ml
  • (C) 水 : 300ml
  • アガー : 10g
  • (B) グラニュー糖 : 20g

Time required

50minutes

Procedure

  1. 1) Melt gelatin powder 02:44

    Put gelatin powder and water (A) in a container and mix.

  2. 2) Heat in a pan 03:09

    Put almond frost and granulated sugar (A) in a pan and mix.
    Add the water from (B), mix, and heat over medium heat to mix again.
    When it boils, turn off the heat and add fresh cream and milk.

  3. 3) Add gelatin 04:10

    Mix 2 lightly, heat again over low heat, and heat while mixing.
    When the pot skin is boiling, turn off the heat and add 1 to dissolve.

  4. 4) 冷蔵庫で冷やす 05:13

    3を火から下ろして氷水にあて、混ぜながら2分冷やす。
    型に濾しながら入れ、冷蔵庫で2~3時間冷やし固める。

  5. 5) 果物を切る 06:15

    キウイの皮を剥き、1cm幅にいちょう切りする。
    いちごのヘタを切り落とし、縦半分に切る。

  6. 6) シロップを加熱する 07:01

    缶詰のシロップを、600wの電子レンジで1分加熱する。

  7. 7) アガーを加熱する 07:15

    鍋にアガー、(B)のグラニュー糖を入れ、混ぜる。
    (C)の水を2回に分けて加え、その都度混ぜる。
    中火にかけて混ぜながら加熱し、沸騰させる。
    更に混ぜながら1分煮詰め、火から下ろす。

  8. 8) 仕上げる 08:29

    7に缶詰のシロップを加えて混ぜ、果物を加える。
    型に加え、冷蔵庫で1時間冷やし固めたら完成。

Point

・ A square shape of 18 x 18 cm is recommended.
・ Milk may be used instead of fresh cream.
-Regular sugar may be used instead of granulated sugar.
・ When using kiwi or pineapple, use agar or powdered agar.

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