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[Material] 1 unit (15 cm round bottomed round type)
----- Foundation -----
8 pieces of cream sand cocoa cookies
Melted butter (unsalted) 30g
----- Cloth -----
Cream cheese 250g
Fresh cream 200ml
6 pieces of cream sand cocoa cookies
① Sugar 60g
① 1 teaspoon lemon juice
3g powdered gelatin
Water (for gelatin) 15 ml
Hot water (hot water, 60°C)
----- Toppings -----
8 pieces of cream sand cocoa cookies
[How to make]
1. Make a base. Put the cream sand cocoa cookie in a storage bag with a zipper and beat it with a rolling pin. When it becomes fine, add melted butter and mix well. Fill the molds without any gaps, press them into the refrigerator, and cool them in the refrigerator for about 30 minutes.
2. Make the dough. Put the cream sand cocoa cookie in a zipper storage bag and crush it roughly with a rolling pin.
3. Fill the powdered gelatin with water, soften it, and dissolve it in a water bath.
4. Put the fresh cream in a bowl and mix with a hand mixer until the horns stand.
5. Put cream cheese in another bowl and mix with a rubber spatula until creamy. Add 1 and 3 and mix well, add 2 and 4 and mix thoroughly.
Pour into a 6.1 cream cocoa cookie for topping, wrap it in your hand and wrap it in the fridge for 1 hour. Once hardened, cut into pieces and serve in a bowl.
[Cooking Tips]
The temperature of the hot water used for gelatin varies depending on the manufacturer you are using, so please check and follow the usage instructions.
Be careful not to boil gelatin because it will be hard to harden when it is boiled.
In addition, please note that it may not harden if you put fruits such as raw pineapple, kiwi, papaya containing proteolytic enzymes.
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This is a channel dedicated to sweets. The recipe is posted on kurashiru.
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