ムース（桜のゼリーのベリームース）｜Les sens cielさんのレシピ書き起こし
Les sens ciel Time required : 35minutes
Tofu Kinako Mochi ｜ Transcription of Kotin Shokudo's recipe
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Ingredients
- Silken tofu : 150g
- Lacanto S : Favorite amount (about 3 teaspoons)
- Psyllium : 1/2 teaspoon
- Kinako : Favorite amount (about 3 tbsp)
Time required
5minutes
Procedure
-
1)
Crush tofu
00:55
Crush the tofu with a blender until it becomes tofu.
-
2)
Mix the ingredients and heat
02:04
Add psyllium and Lacanto S to 1 and mix, and heat in a microwave oven (600w) for 1 and a half minutes.
-
3)
Mix and cool in the refrigerator
02:59
Mix well and chill in the refrigerator for 30 minutes.
-
4)
Sprinkle the soybean flour
03:46
Cut into equal pieces of your choice and sprinkle with soybean flour.
Point
・ Tofu can be crushed with a colander or whisk, but it is easy to crush it with a blender or mixer.
・ If you add too much psyllium, it will harden too much, so be careful.
・ If you like sweetness, adjust Lacanto S to your liking.
・ In step 2, mix so that there are no lumps.
・ If you sprinkle the soybean flour on it and then make it, the soybean flour will absorb moisture and become sticky, so it is recommended to sprinkle the soybean flour just before eating.
・ When you put it in your mouth, it melts quickly and you can eat it easily.
・ Low-carbohydrate, high-protein, high-fiber dessert that is ideal for sugar-restricted diets.
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