いちごに紫蘇？？とろける『パンナコッタ』ワンランクアップ簡単レシピ『苺と紫蘇を使った爽やかなソース』と絶対失敗しない『カラメルソース』と『歴史』

いちごに紫蘇？？とろける『パンナコッタ』ワンランクアップ簡単レシピ『苺と紫蘇を使った爽やかなソース』と絶対失敗しない『カラメルソース』と『歴史』

Japan What’s Na advance yes how spend is to do that anymore monocular Toka Kuku made the morning and evening like You’re France is still chilly been I tied my grandfather but Panna detailed just the right season have such ne Japan parts Masu Wow too late panna cotta answer attention to Mr. and Maa such leakage might I have thought over Nikki but would like you also, of course yes, but how to make it this time panna cotta with particular attention I’m a person a little bit of Oh anymore As you all know, this is an Italian sweet . It sounds like cream cooked in Italian. It’s just that panna cotta was on the list of traditional dishes by the Italian p moon. It’s a story of 2001 and recently. According to the remaining materials, it’s a region called Lange in the early 1900s, isn’t it? It’s said that it started when a woman from Hungary made it here. The traditional recipe is a large insect. source Ya is in and Toka you want it earlier if there are well this is also various claims I’d like the app intangible way of making by passing a caramel should be public for those who grasp Marsala is should meet hit peach of Grande after panna cotta anything Koyatsu of today is Ms. everyone Good morning care in that Nee is that Tteyuu ok I do not use Karukoro it this time is that bread recipe If you think the well Conversely Some people are claiming that not a garnish three Monet this time because can not eat two types and it has decided to where I am allowed the source of attention and doing There are two types of will we source Well I was thinking trying to do the original three, but hey in I’d like you to use the sauce I used. The price is about to drop, isn’t it? Let’s finish the last taste. Let’s make it soaked in gelatin first. I use this [__] as I like. You can use the same amount of gelatin you have. Add 5 times more water to this gelatin. Keep the well-mixed lactis chilled in the oven . Add sugar panna cotta and other powders to the cream. I warmed the liquid, but it’s okay without the mirror powder. Of course, it’s okay to add panna cotta. I’m going to harden the liquid, but it doesn’t need to be boiled. It’s okay if it warms up. Hold the chin and dissolve it well. The chiller milk melts. At this time, be careful not to let the liquid foam so that air does not enter. When the caramel is completely melted, open it in a standing container and wake it up in ice water. There is also this to be your out you sink is working one at a time that it can, but I’m going to flow in the future articles taken to prevent that there is open and will continue to look for surface amounts of Anna fancy coming to wake up firmly here If you have a caramel , I don’t think it’s necessary to measure it . If you have a caramel, let it rest for at least 3 hours in the refrigerator . It’s said that it will take at least 3 hours in the video area to stabilize the gelatin gold, so let’s rest well for 3 hours. Let ‘s make the first sauce, caramel sauce. I will dissolve it little by little . When the sugar melts and becomes transparent, I will add some sugar and dissolve it further. I will repeat this several times to make caramel. When making caramel, Sato at once If you put it in and dissolve it in the top, bitterness and sourness will definitely come out . When the boiling bubbles of caramel become finer, add these little by little. If you add hot water or cold water all at once, the caramel will suddenly harden and become rain, which is a very troublesome task. You say you do and will make sure to firmly cooled in here of the video child will you be transferred to another container When the caramel sauce is Finished Let’s put a feel that an increasing number followed by we will make towards the strawberry source of Well source woman in the part that was him I think that if it is possible to to if good, is you’re making if and say you is there is no car recipe I Well in South Korea it is intended that the butt because you called the light here. Well tags reference a little big Takekawa the will in this time we are adding a thought it is here in addition we use the mother jis but the finely cut in so as to spread uniformly in perilla smell of the mouth when you eat is safe in perilla first Let’s add the center of six. Here is one word out of 15 confits . I think this is 15 Of course, this is okay with commercially available ones. If you think it’s sweet, increase the amount of strawberry or add the caramel and glue for 3 seconds . If it’s mixed, it’s about 30 minutes to 1 hour. Thanks to the water will come out of the strawberries delicious and the Tteyuu this action will Rumi is ready now with all of the material we had it by everybody ah ah ah ah ah ah ah do Tsu was cheers for good work ah ah really the set of the head contains we will it is first compared the source is I of th N I will send th what Ranker 1 caramel aroma in the I Tama Kyurin This is a delicious definitely have very matched pudding and unlike eggs I don’t know what it’s good for, but if you’re not careful, you’ll eat too much. After all, if you don’t take the caramel little by little in the winter season, only the bitterness will remain and the bow will come off now. by cook with rice is only whether you finely shin and was distinctive bitterness and aroma of caramel N Sato because Ama’s feeling not too sweet is looking better hair color you will firmly politely cook delicious ideal of this bread cotton that raised Ward of the following it is the accent since then after the word how we will kick soil temperature san and one sound a distinctive aroma to has worked also sound the sky and kana aroma and acidity of the lime it is after tentatively smell coming but instead toward I think it’s an end that I never get tired of, maybe Japanese people are very surprised to match their thoughts, but + I often tell you Ageltoa. It’s a plant of the kind, so it goes very well with it. I’m surprised that the three-star housewife matches Aomori with 15. This is also a collection of three-stars. It ‘s a cold dessert in general this summer . I think that it will be delicious even if you come, I think that it is still out, I want you to challenge the gastrointestinal tract in the season, so this time I use this gelatin very often I make it a very wide feeling in even until the last will be interested in [__] loose you as long as a little plus gelatin shoulders made it the fact that I think it good to be action video this time than you might melt away in that room temperature if you are good Thank you for watching you I will see you in the next video Oh yeah me me me

#パンナコッタ　#苺　#お菓子
今回生クリーム３０%を使いました、手に入らなければ牛乳で薄めることができます。
✴︎✴︎✴︎生クリーム脂肪分４０%の場合の計算方法✴︎✴︎✴︎
生クリーム３００g＝１２０g（脂肪分）＋２８０g（水分）
３０%÷４０%＝０・７５
０・７５×３００＝２２５（生クリーム）
２２５×４０%＝９０（脂肪分）
３００ー９０ー２２５＝７５
なので４０%の生クリーム２２５gに牛乳７５gを足せば
３０%生クリーム３００gができます
✴︎✴︎✴︎美味しいレシピはとてもシンプル✴︎✴︎✴︎
　チャンネルを登録してレシピを確認しましょう
　kenisanの美味しいレシピを取り逃がしなく！　登録　登録！！！
✴︎✴︎✴︎チュートリアル
2:29✴︎✴︎✴︎パンナコッタ✴︎✴︎✴︎
生クリーム脂肪分３０% 300g
砂糖30g
ゼラチン3g
バニラエッセンス
バニラパウダー
✴︎✴︎✴︎ Panna Cotta ✴︎✴︎✴︎
cream 300g
Sugar 30g
Gelatin 3
Liquid vanilla
Vanilla powder

5:05✴︎✴︎✴︎カラメルソース✴︎✴︎✴︎
砂糖５０g
水７５g
✴︎✴︎✴︎ Caramel sauce ✴︎✴︎✴︎
50g sugar
75g of water

6:41✴︎✴︎✴︎ 苺ソース✴︎✴︎✴︎
苺
イチゴジャム
しそ
ライム
✴︎✴︎✴︎ Strawberry sauce ✴︎✴︎✴︎
strawberry
Strawberry jam
Shiso
lime

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参考資料wikipedia
https://upload.wikimedia.org/wikipedia/commons/3/32/Piedmont_in_Italy.svg
https://upload.wikimedia.org/wikipedia/commons/b/b9/Flag_of_Piedmont.svg
https://upload.wikimedia.org/wikipedia/commons/5/5b/Langhe.jpg
https://upload.wikimedia.org/wikipedia/commons/9/9b/Piemonte_relief_location_map.jpg
https://upload.wikimedia.org/wikipedia/commons/8/81/Ron_Santa_Teresa%2C_presidido_por_Alberto_Vollmer.jpg
https://upload.wikimedia.org/wikipedia/commons/b/bc/Marsala_Wine.jpg
https://upload.wikimedia.org/wikipedia/commons/9/9d/Martell_in_brandy_snifter.jpg
https://upload.wikimedia.org/wikipedia/commons/0/03/Flag_of_Italy.svg
https://upload.wikimedia.org/wikipedia/commons/0/00/Emblem_of_Italy.svg
https://upload.wikimedia.org/wikipedia/commons/1/1b/Borgomanero2.jpg