混ぜるだけ【かぼちゃレアチーズケーキ】グラスでパフェ風/お砂糖なし/Pumpkin rare cheese cake./ダイエット

混ぜるだけ【かぼちゃレアチーズケーキ】グラスでパフェ風/お砂糖なし/Pumpkin rare cheese cake./ダイエット

Hello! This is Misuzu. Today I would like to introduce a parfait-style dessert made from a glass. “Pumpkin rare cheesecake”. It is made with only the sweetness of pumpkin, without sugar. If you want to make it sweeter, add sugar, honey, sweeteners, etc. Click here for materials. If you add cream cheese to the cream that you squeeze up, it will not lose its shape and will be easier to squeeze. You can use it without cheese if you like. Let’s explain how to make it. First, let’s boil the pumpkin. Pumpkin uses 350g. This is about 1/4 piece. Cut to a suitable size. This time I will boil it in a pot. Steaming gives a more fluffy finish. If you want to make it easily, you can heat it in the microwave. If you want to boil it, put it in a pan, add a pinch of water and salt, cover it, and heat it. When the steam rises, reduce the heat to low and boil for 7 to 8 minutes. Please adjust the heating time according to the size of the pumpkin. Take it out when it becomes soft enough to fit the bamboo skewers. I’m using a staub pot. You can cook to bring out the flavor of vegetables. Take it out and remove the skin while it is hot. You can peel the skin if you like before boiling. It’s hard, so I always boil it before taking it. Let’s strain it. The texture of pumpkin remains just by crushing it. Line over to make it smooth. You don’t have to do this process. When strained, the pumpkin and cream cheese are mixed neatly and there is no lump. as you like. Weigh after passing through a strainer. Use 150g in a strained state. Weighed 150g and left this much. This is reserved for decoration. Let’s soak the gelatin. Add gelatin to 20cc of cold water. Sprinkle 5g of gelatin, mix it roughly, leave it for a while, and let it soak. Moisture is distributed to the core of gelatin. Melt this. Boil water in a pan or frying pan to turn off the heat, and float a container containing gelatin to melt the gelatin. Let’s make rare cheese. Firmly softens the cream cheese. Press with your finger from the top of the plastic wrap to loosen it softly. Then soften it with a hand mixer. You can mix it by hand with a whisk, but it will be a little tiring. On the way, use a rubber spatula to cleanly collect the splatters on the bottom and sides. Make sure there are no leftovers. If you don’t mix it in the middle, the cream cheese that sticks to the bottom of the bowl will remain hard and difficult to mix later. Loosen while cleaning with a rubber spatula several times to mix the whole evenly. As a guideline for finishing, even if you switch off the hand mixer, it is soft enough to mix without resistance when you turn it around by hand. When it becomes soft, add fresh cream. The cream cheese in the bowl is hard and the cream is liquid so the concentration is different. Mixing the whole amount at once will take time. So add the cream in 2 to 3 portions and stir well with a hand mixer each time. If you mix with a whisk, the procedure is exactly the same. If you want to add sugar inside, add it in the very first process of loosening the cream cheese. When all the cream is in, add the backing pumpkin and mix in the same way. It’s just a mixture, so you can put everything in a mixer and stir. It was mixed evenly. Now add gelatin here. Go back to the gelatin pot and see if it’s melted. When the water cools, part of the gelatin begins to solidify. Reheat the water and re-melt the gelatin before adding. When it is completely melted, mix it with a hand mixer at low speed while pouring gelatin finely. Gelatin hardens when cold, so mix immediately after pouring. Thicken after mixing. Place the bottom of the bowl in ice water and allow it to cool to a slight concentration. If you mix it all the time, it won’t get cold. Leave it for a while and occasionally peel it off from the bottom and sides to mix. When it becomes thick, pour it into a bowl. You don’t have to do the thickening process. However, it takes time to harden, so this time I pour it into the bowl after thickening it. Also, this time I will divide it into glasses, but if you pour it into a 15 cm cercle shape and harden it, you will have a round cake. After putting it in the glass, bleed the air on the cloth. Wrap it in the fridge and let it cool until it hardens. It takes about 2 to 3 hours. When it hardens, take it out. Something like this. This time, only the sweetness of pumpkin is used, so the point is to use sweet pumpkin. Use animal cream for fresh cream. Let’s prepare a piping bag. Cut the tip of the bag with a kitchen bag and set the mouthpiece. This time I’m using Wilton’s 2D base. A round mouthpiece is fine. It may be more cute to use a round mouthpiece. Let’s loosen the cream cheese. Add a little cream cheese to the squeezed cream. By adding cheese to the squeezed cream, it becomes a cream that is easy to squeeze. This is your choice, and you can just use the cream. If you want to add cream cheese, first loosen it with cream cheese and add the cream in 2 to 3 portions. Also, adjust the amount of fresh cream and cream cheese to your liking. This time, I use 100g of cream cheese and 200g of fresh cream. You can use 50g of cream cheese or 250g of fresh cream. There are some tastes, but cream cheese tastes better than fresh cream. Please choose the composition as you like. Add the cream in 2 to 3 portions and mix each time. When all is in, whisk until it is hard enough to squeeze in a piping bag. In hot weather, whisk the bottom of the bowl in ice water. This time, I put it in ice water and mixed it a little, and it foamed to a good hardness, so I will stop here. The standard is a soft serve ice cream. I think that the state is easy to understand if you mix it with a rubber spatula. Put it in a piping bag. Spread the bag along your left hand and add the cream. After packing in a bag, use Cornu to remove the air inside and move the cream to the tip of the bag. Aperture in this state. Let’s squeeze it on the cold and hardened rare cheese. Squeeze all the way from the center to the outside. You can squeeze it as you like. Even if you squeeze only one roses toward the edge, it’s cute, so squeeze it as you like. Also, although the mouthpiece uses a star shape, it will be cute even if you squeeze it with a round mouthpiece. Since it is a sugar-free cream, please adjust the amount to squeeze to your liking. Let’s decorate the fruit. This time we will decorate the mixed berries and the remaining pumpkin. It is beautiful to have red fruits in the decoration, but since it is not so much at this time, I am decorating frozen mixed berries this time. Add mint leaves and you’re done. If you like, boil raw pistachios, chop and sprinkle them to make the green color beautiful, sprinkle nuts, and go well with cocoa powder and cinnamon. Please enjoy the toppings with your favorite ingredients. Thank you for watching till the end. It is a sweet pumpkin sweet that you can eat without feeling guilty even on a diet. If you want to make it sweeter, add sugar or sweeteners to make it. Also, in this case, the amount of cream and the amount of rare cheese are almost the same, but please make it in an amount that is easy to eat if you like. Also, if you put oatmeal or chopped fruit in this glass, it will be more parfait-like. I will write a detailed recipe on my blog. I would be grateful if you could see that as well. See you again. If you want to make it, please subscribe to our channel and give it a high rating. This channel has recipes without sugar mirin. All the detailed recipes are posted on the blog. I would be grateful if you could come and see it again. I also do Twitter, Instagram, TikTok and so on. Please take a look at this as well. See you again.

混ぜるだけ【かぼちゃレアチーズケーキ】グラスでパフェ風/お砂糖なし/Pumpkin rare cheese cake./ダイエット

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こんにちは！みすずです
今日は『かぼちゃチーズケーキ』

ゼラチンで固める「レアチーズケーキ」を手軽にグラスで作ります。
ホールケーキにしたい方は今回の分量で15cmセルクル1台分です。

無糖ホイップをもりもり絞って低糖質パフェ風に。甘味はかぼちゃのみなのでお好みでお砂糖や甘味料を加えてくださいね。
わたしは甘味料など加えずダイエットデザートというか朝ごはんや昼ごはんの食事代わりという感じで自然な甘さのみを楽しんでいます。


☆詳しいレシピはブログへ
https://www.misublog.com/entry/pumpkin_parfait


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【こちらもどうぞ】

⭐︎お砂糖なし/小麦粉なし/米粉なし
南瓜のベイクドチーズケーキ

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【関連動画】

パンプキンチーズケーキ pumpkin cheesecake｜komugikodaisuki
https://www.youtube.com/watch?v=k__KYbUtkpQ


どんどん混ぜるだけ！『かぼちゃのレアチーズケーキ』Pumpkin’s rare cheesecake
https://www.youtube.com/watch?v=H0LA5ZZAFu8


【激カワ！】キュートないちごパフェの作り方～簡単おやつでおうちカフェ～Strawberry Parfait



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