Bundan jelly

Sweets
Dessert
Kataoka Mamoru
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The gelatin uses 1.2% of the total moisture content. The amount of gelatin is intended to be scooped with a spoon and served, so if you want to have a firm texture, it's a good idea to increase the amount of gelatin.
Cooking time: 30 minutes
Excluding the time to solidify in the fridge
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How to make it
1

Soak the gelatin board in ice water that is not in amounts of ice and leave for about 15 to 20 minutes to soak it.

2

For the sing, peel the skin and turn the fruit into bite-sized sizes, and the strawberries are cut into 1/2 sizes.

3

Put water, white wine, lemon juice and granulated sugar in a pot, and over high heat, dissolve the granulated sugar. When it boils, reduce the heat. It's best to keep it at 70-80°C.

4

Once the granulated sugar has completely dissolved, add the soaked gelatin board to dissolve.

5

Prepare a stainless steel bowl and place it over a strainer to transfer the jelly liquid from [4] into the bowl. Cover with ice water in a large bowl and place it in a bowl containing jelly liquid to cool. Place a rubber spatula on the edge of the bowl and let it cool while rotating the bowl.

6

Put the basin and strawberries in a large casserole (can be substituted with a gratin dish, etc.), and gently pour the crude jelly liquid from [5]. The temperature of the jelly solution is approximately 10°C. Cover with plastic wrap and place in the fridge to cool overnight and set.

7

Make fresh cream for toppings. Put the fresh cream, granulated sugar and brandy in a bowl, and whisk with a whisk while pouring it over ice water. The best way to lift it with a whipper is to leave some horns.

8

Scoop the jelly with a spoon and serve in a bowl, pour the appropriate amount of fresh cream from [7] over the top. Topped with mint and bundan fruits if desired and complete.

Materials for 6 people

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