Remake Culinary Class war! CHESNUT TIRAMISU!
Chesnut cream
Chestnut Tiramisu
Bahan
Chantily cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus sekitar 100 gram chestnut siap pakai bersama susu cair di api kecil selama 10 menit sampai susunya berkurang setengah dan chestnutnya empuk.
- Blender chestnut bersama susunya sampai menjadi pure yang benar-benar halus.
- Pindahkan pure ke wadah, tutup dengan plastik sampai menempel di permukaannya, lalu simpan di kulkas sampai dingin.
- Lembutkan 100 gram cream cheese spread di dalam mangkuk sampai halus.
- Masukkan pure chestnut yang sudah dingin ke cream cheese lalu aduk sampai rata.
- Kocok whipping cream dingin bersama gula pasir sampai kental tapi jangan sampai kaku.
- Masukkan setengah whipping cream ke adonan chestnut cheese lalu aduk, kemudian masukkan sisanya dan folding perlahan sampai halus.
- Pindahkan krimnya ke plastik segitiga.
- Celupkan biskuit gandum ke kopi susu sampai meresap, lalu patahkan di dasar gelas untuk membentuk satu lapisan.
- Semprotkan satu lapis krim chestnut di atas biskuitnya, lalu ulangi dengan lapisan biskuit celup dan krim lagi.
- Parut milk chocolate beku di atasnya lalu beri granola, dan simpan di kulkas sebelum disajikan.
Ingredients
Chantilly cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Simmer about 100 g of ready to eat roasted chestnuts in the liquid milk over low heat for 10 minutes until the milk reduces by half and the chestnuts are soft.
- Blend the chestnuts with the milk until you get a completely smooth puree.
- Transfer the puree to a container, cover it with plastic touching the surface, then chill it until cold.
- Soften the 100 g of cream cheese spread in a bowl until smooth.
- Add the chilled chestnut puree to the cream cheese and stir until evenly combined.
- Whip the cold whipping cream with the granulated sugar until thick but not stiff.
- Fold half of the whipped cream into the chestnut cheese mixture, then add the rest and fold gently until smooth.
- Transfer the cream to a piping bag.
- Dip the wheat cookies in the milk coffee until they soak through, then break them into the bottom of the glass to form a layer.
- Pipe a layer of the chestnut cream over the cookies, then repeat with another layer of soaked cookies and cream.
- Grate frozen milk chocolate over the top and finish with granola, then chill before serving.
Cook Mode
Chesnut cream
Chestnut Tiramisu
Remake Culinary Class war! CHESNUT TIRAMISU!
Remake Culinary Class war! CHESNUT TIRAMISU!
Bahan
Chantily cream:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus sekitar 100 gram chestnut siap pakai bersama susu cair di api kecil selama 10 menit sampai susunya berkurang setengah dan chestnutnya empuk.
- Blender chestnut bersama susunya sampai menjadi pure yang benar-benar halus.
- Pindahkan pure ke wadah, tutup dengan plastik sampai menempel di permukaannya, lalu simpan di kulkas sampai dingin.
- Lembutkan 100 gram cream cheese spread di dalam mangkuk sampai halus.
- Masukkan pure chestnut yang sudah dingin ke cream cheese lalu aduk sampai rata.
- Kocok whipping cream dingin bersama gula pasir sampai kental tapi jangan sampai kaku.
- Masukkan setengah whipping cream ke adonan chestnut cheese lalu aduk, kemudian masukkan sisanya dan folding perlahan sampai halus.
- Pindahkan krimnya ke plastik segitiga.
- Celupkan biskuit gandum ke kopi susu sampai meresap, lalu patahkan di dasar gelas untuk membentuk satu lapisan.
- Semprotkan satu lapis krim chestnut di atas biskuitnya, lalu ulangi dengan lapisan biskuit celup dan krim lagi.
- Parut milk chocolate beku di atasnya lalu beri granola, dan simpan di kulkas sebelum disajikan.
Ingredients
Chantilly cream:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Simmer about 100 g of ready to eat roasted chestnuts in the liquid milk over low heat for 10 minutes until the milk reduces by half and the chestnuts are soft.
- Blend the chestnuts with the milk until you get a completely smooth puree.
- Transfer the puree to a container, cover it with plastic touching the surface, then chill it until cold.
- Soften the 100 g of cream cheese spread in a bowl until smooth.
- Add the chilled chestnut puree to the cream cheese and stir until evenly combined.
- Whip the cold whipping cream with the granulated sugar until thick but not stiff.
- Fold half of the whipped cream into the chestnut cheese mixture, then add the rest and fold gently until smooth.
- Transfer the cream to a piping bag.
- Dip the wheat cookies in the milk coffee until they soak through, then break them into the bottom of the glass to form a layer.
- Pipe a layer of the chestnut cream over the cookies, then repeat with another layer of soaked cookies and cream.
- Grate frozen milk chocolate over the top and finish with granola, then chill before serving.
Cook Notes
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