Mochi Shiratama and Persimmon Autumn Parfait Recipe Healthy Recipe
Persimmons in the garden are good 😊
Persimmons are delicious as they are, but they are peeled and cut into small pieces to remove the seeds.
Put in a bowl, sprinkle with sugar and chill in the refrigerator.
Today, I cut tangerines and canned yellow peaches from the garden together and added them together to cool them.
Two Tupperware, yellow peach syrup, white wine, sugar, and lemon juice were added to one, boiled, alcohol was removed, cooled juice was added and cooled 😊
Both are delicious as is or added to yogurt ✨
I tried to make a parfait today 😊
It's easy, but it's a recipe.
First, Shiratama.
Silk tofu is mixed with shiratamako to make a dumpling and boiled in boiling water.
If it rises, leave it for 2 minutes.
Take in ice water.
Cover with plastic wrap and store in the refrigerator until drained.
Eat it the next day.
Tailor the parfait.
from under the glass.
● Black honey
● Shiratama
● Soybean flour
● Black honey
● Fresh cream
● Persimmon, yellow peach
● Shiratama
● Black honey
● Soybean flour
● Fresh cream, Dorayaki, Tangerine
This time, sugar is using Lakanto for calorie reduction.
Also, for the kinako that I usually use, I mix kinako, lacanto, and a pinch of salt and store it in a tapper.
You can put it in yogurt or put it on toast or sweets. I want to adjust the sweetness depending on the application, so I add less lacanto.
Kinako is a soybean product, so it is rich in dietary fiber.
If you mix it like this, it is convenient to use 😊
[Nutrition of persimmon]
It contains nutrients such as vitamin C, potassium, β-carotene, dietary fiber, and tannins.
● Immunity up
Fatigue recovery
● Beautiful skin
Prevention of colds
● Improvement of bowel movement
● swelling
● Prevention of lifestyle-related diseases, etc.
Thank you very much as always 😊
Please refrain from secondary recipe use or commercial use 🙏
Autumn that evolves me # parfait _ recipe Persimmon Recipe # try this Week Buzz Challenge
「柿パフェ」って、作り方自体はシンプルなのに“下ごしらえ”でおいしさが一気に変わるな…と毎回感じます。私がよくやるコツを追加でまとめます。 まず柿。完熟で柔らかい柿はそのままでも甘いですが、パフェにすると水分が出て層がぼやけやすいので、角切りにしたらキッチンペーパーで軽く水気を取ってから冷やすと扱いやすいです。甘みを足すなら、砂糖（ラカントでもOK）をまぶして30分〜半日ほど冷蔵庫へ。これだけで果汁が出て、シロップみたいに使えるので「柿パフェ」らしい一体感が出ます。 白玉は、豆腐を混ぜるタイプだと冷蔵庫に入れても固くなりにくくて助かります。茹でた後の氷水はしっかり冷やしてから、最後に表面の水分を切るのがポイント。水っぽいまま盛ると、きな粉がダマになったり黒蜜が薄まったりします。私は盛り付け直前に白玉を出して、軽くラップして乾燥だけ防ぎます。 盛り付けは「水分の多いものは上、粉ものは中間」が失敗しにくいです。例：黒蜜→白玉→きな粉→ホイップ→柿→（みかん・黄桃）→白玉→黒蜜→きな粉→ホイップ→どら焼き。どら焼きは小さくちぎって入れると、スポンジ代わりに果汁を少し吸ってくれて食べやすいです。 あと、きな粉は甘みを付けすぎない方が飽きにくい派です。きな粉＋ ラカント少量＋塩ひとつまみを混ぜておくと、柿やみかんの甘さが引き立って、黒蜜も少なめで満足できます。 最後に作り置きの目安。カットした柿やみかんは当日〜翌日くらいまで、白玉も翌日中がおすすめ。食べる直前に層を作ると、もちっと白玉とフルーツの食感が一番きれいに楽しめます。
