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Matcha terrine｜Transcription of Yu sweets researcher's recipe

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Yu Sweets Researcher

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Ingredients

matcha ice cream : 200-250ml
生クリーム : 200ml
ゼラチン : 10g
水 : 45g

Time required

30minutes

Procedure

1) Prepare the gelatin 01:40
Put the gelatin in a container with water.
Mix and soften.
2) prepare the whipped cream 02:13
Set aside 50cc of fresh cream.
Place the rest of the heavy cream in a bowl and whisk for 7-8 minutes.
3) dissolve the gelatin 03:29
Place the reserved fresh cream from Step 2 into a deep, heat-resistant container.
Heat in the microwave at 500W for 30-40 seconds.
Add 1 and mix to dissolve.
4) テリーヌ生地を作る 04:45
Put matcha ice cream in a bowl.
Add a small amount of matcha ice cream to 3 and mix, put in a bowl and mix.
Put ice water in another bowl.
Place the bowl of matcha ice cream and gelatin in the ice water and mix by scooping.
When it starts to harden, add the remaining matcha ice cream in 3 batches and mix.
Mix to return.
5) 冷やす 07:39
型に4を流し入れる。
型を落として空気を抜く。
ゴムベラを使って表面を平らにする。
はみ出たテリーヌ生地を拭き取る。
ラップを被せて冷蔵庫で6時間冷やす。
6) 仕上げる 08:54
Place bamboo skewers around the mold.
Turn over and remove the terrine dough.
Sprinkle matcha (not listed) using a tea strainer.
Cut to your desired size and you're done.

Point

・Use your favorite matcha ice cream.
・You can add 1 tablespoon of sugar when whipping the cream.
・During step 3, when the fresh cream is heating, if it boils, stop it.
・Make the matcha ice cream melt. If it is not melted, heat it in the microwave to melt it.
・Mix a small amount of matcha ice cream into the melted gelatin, and mix gradually with the rest of the matcha ice cream to prevent unevenness.
・I use a pound type of 18cm x 9cm x 6cm.
・Chilling time in the refrigerator is not included in the required time.