Luxurious Shine Muscat Jelly Cake 👑✨ Special Day🍇💚
Shine muscat jelly cake 🍇❤️
This time, Shine Muscat, a representative of autumn fruits 👑✨
I love to eat it as it is, but this time I used a bunch to make a luxurious jelly cake 💚
☑ No eggs
☑ No dairy products
☑ Flour free and gluten free
☑ ︎ Each piece is 68kcal, which is lower in calories than ordinary cakes, so you don't feel guilty even during a diet 🙆♀️
Recommended for allergies, birthday parties, and gifts 🎉
In the season when there is no Shine Muscat, you can also use seedless grapes that can be eaten with the skin ✨
RECIPE RECIPE RECIPE RECIPE RECIPE
Packing material (for one 12 cm round)
A small bunch of Shine Muscat (about 400g)
Muscat flavored juice 400g
Gelatin ★ 15 g
(Use a type that can be used without returning)
★ For gelatin that should be returned to use, use the same weight and the specified amount of cold water.
How to make it
1 Remove the fruits of Shine Muscat, wash and wipe off the water.
Cut about half of the part facing the outside. (If it is not enough, it is OK if you cut it later.)
2 Half the amount of Muscat juice (200g) is heated in the microwave at 600W for 2 to 2 minutes and a half to make it hot enough to steam. (Time may vary slightly depending on whether it is cold or at room temperature)
Add gelatin to 3 2 and mix well to dissolve.
When completely melted, add the remaining juice and lower the temperature.
Put it in ice water to make it cold enough not to harden.
4 Spread a little 3 on the bottom of the mold and line up the Muscat with the cross section facing down.
Next, line up the sides and then fill the middle with uncut Muscat.
5 Add half of the liquid, until the filling of 4 is soaked.
In addition, half cuts are arranged outward on the side and the rest is packed in the center. It is beautiful when cut according to the height of the mold.
6 Pour the remaining liquid according to the mold. (I think that it is a little left over.)
Cool and harden in the refrigerator for 3-5 hours.
7 When it hardens well, put a hot towel on the mold and melt around a little.
In the case of a bottoming type, first remove the side, put a plate on it and turn it upside down, and gently remove it with a hot towel on the bottom.VideoReference)
If you gently apply a palette knife warmed with hot water, only the surface melts a little, so the gloss comes out beautifully.
Serve on a plate ✨
If you cut it with a warm knife, the cross section is very beautiful 😍🍇
point point point point point
Gelatin jelly hardens below 5 ° C and melts when the temperature rises.
If the liquid hardens during the work, it can be cleaned by melting it in the range for 10 to 20 seconds so that it does not warm up.
On the other hand, if the liquid is hot, it will be difficult to clump and the color of the muscat will turn brown, so please soak it in a cold liquid.
(If you put something hot in the refrigerator, the temperature of the refrigerator will rise and other ingredients will easily spoil)
It is even more beautiful if you cut out the brown part with the shaft of Muscat thinly ✨ (I forgot, but you can see it in the photo of 4️⃣, but the first stage (bottom) is as it is, and the second stage (center) I cut it from)
Arrange for me
It's cute to just put it in without showing the cross section 😊
You can do it with other fruits, but things that change color easily and seeds may not be suitable.
There is also a version made with strawberries 🍓🍓🍓❤️
You can reduce the amount of gelatin and put it in a glass and enjoy it as jelly ☺️
Because it is a little hard, it is easy to remove and keeps the shape of the cake firmly 🎂
PFC value for one person (estimated value of 1 / 6 cut)
P (Protein) 2.6g
F (fat) 0.1g
C (carbohydrate) 15.5 g
→ Calories 68 kcal
Even if you eat it alone and eat it in the hall, it is 410 kcal 😂
💰 price is about 1200 yen per pack of green grapes, juice and gelatin, and even if you think about it, it is 1500 yen, so isn't it good to keep the amount a little lower compared to the whole cake of the same size? 😁
I have many friends around me who order Muscat for their hometown tax payment, but what do you all order? 😳
If you have any delicious fruits, please let me know 😍🍐🍑
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Lemon 8 Day Autumn Taste Ranking Autumn is Grape Shine Muscat in Autumn # shine _ muscat The diet recipe Jelly Recipes # healthy _ recipesThe Autumn Recipe# diet _ sweets
「シャインマスカットの断面がきれいに出ない…」ときに私が見直したポイントをまとめます。ゼリーケーキは材料が少ない分、並べ方と温度管理で仕上がりがかなり変わりました。 まず断面づくりのコツは“外側用の実”を最初に確保すること。房から外したら、形が整っている粒を側面用に多めに取り分けておくと安心です。外側に見せたい粒は、ハーフカットして「断面を外向き」に。底に並べる分は「断面を下」にしておくと、型から外したときに底面もかわいく見えます。粒の高さが型より少し高いと、液を入れたときに浮いてズレやすいので、型の高さに合わせてカットすると断面がそろって見えました。 次に、ゼリー液の温度。熱いまま流すとマスカットの色がくすんだり、並べた粒が動いて断面が崩れがちです。私はゼラチンを溶かしたら残りのジュースを入れて温度を下げ、氷水に当てて「冷たいけど固まらない」くらいにしてから型へ。ここで一度、型の底に薄く液を敷いてから冷蔵庫で1〜2分だけ置き、軽くとろみをつけてから粒を貼り付けると、側面が固定されて失敗が減りました。 「誕生日向け」にするなら、見た目を整える小ワザもおすすめです。型から外したあと、温めたナイフ（またはパレットナイフ）を表面にそっと当てると、ゼリーがほんのり溶けてツヤが出ます。切り分けるときも同じく温めたナイフでカットすると、断面のマスカットが潰れずにスパッと切れて写真映えしました。 最後に、よくあるトラブル対策。途中で液が固まりかけたら、レンジで10〜20秒だけ様子見しながら戻すとダマになりにくいです。逆に固まりが弱いと崩れやすいので、誕生日ケーキとして型から外して出すなら、少し固め配合（ゼラチン量を減らしすぎない）の方が扱いやすかったです。 季節的にシャインマスカットがないときは、皮ごと食べられる種なしぶどうでも同じ要領で断面が作れます。色の濃いぶどうは断面のコントラストが出て、それもまた可愛かったです。
