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<p>âno-bake coffee jelly and chocolate cake recipe<br />
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<p>â Claim Patissier<br />
80g…egg yolk<br />
50g…Granulated sugar<br />
Vanilla paste<br />
30g…Flour<br />
380ml…milk<br />
~ Diplomad Chocolat ~<br />
100g…chocolate<br />
100ml…heavy cream<br />
8g…gelatin</p>
<p>â Coffee jelly<br />
300ml…Water<br />
6g…Coffee powder<br />
40g…Granulated sugar<br />
7g…gelatin</p>
<p>â Rehydrate gelatin with water</p>
<p>â¡ Put water in a pan and add boiling coffee powder.</p>
<p>⢠Add granulated sugar to the above and dissolve.</p>
<p>⣠Combine a part of coffee and the reconstituted gelatin, and when the gelatin melts, combine with the above.</p>
<p>⤠Coffee is cooled with ice water to about 30 â and poured into a mold.</p>
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オーブンなし カスタード・チョコケーキの作り方/no-bake coffee jelly and chocolate cake recipe
