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フルーツ杏仁豆腐の作り方☆とろける杏仁豆腐にフルーツたっぷりゼリー♪さっぱり濃厚!簡単ひんやりスイーツです☆-How to make Fruit Almond Tofu-【料理研究家ゆかり】

<p><div class&equals;'vbp-16-9'><div class&equals;"video"><iframe width&equals;"200" height&equals;"113" src&equals;"https&colon;&sol;&sol;www&period;youtube&period;com&sol;embed&sol;22VEAAOmhhw&quest;feature&equals;oembed" frameborder&equals;"0" allow&equals;"accelerometer&semi; autoplay&semi; clipboard-write&semi; encrypted-media&semi; gyroscope&semi; picture-in-picture" allowfullscreen><&sol;iframe><&sol;div><&sol;div>&NewLine;<&sol;p>&NewLine;<p>こんにちは&star;料理研究家のゆかりです&sung;<br &sol;>&NewLine;今回は、フルーツ杏仁豆腐を作りました&star;とろける食感の杏仁豆腐にフルーツたっぷりゼリーをのせて作りました&star;混ぜて冷やすだけで簡単!さっぱり濃厚ひんやりスイーツです。とても美味しいので、ぜひ作ってみてください&sung;<&sol;p>&NewLine;<p>アガーを粉寒天で代用の場合5g前後、粉ゼラチンの場合は、8〜10g前後で調整して作ってみてください&star;<&sol;p>&NewLine;<p>Hello &star; I&&num;8217&semi;m a culinary expert &sung;<br &sol;>&NewLine;This time&comma; I made fruit almond tofu &star; I made almond tofu with a melting texture on top of jelly with plenty of fruit &star; It&&num;8217&semi;s easy just to mix and cool&excl; It is a refreshingly rich and cool sweet&period; It&&num;8217&semi;s very delicious&comma; so please try it&excl;<br &sol;>&NewLine;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8211&semi;<&sol;p>&NewLine;<p>【材料】<br &sol;>&NewLine;・牛乳 300ml<br &sol;>&NewLine;・生クリーム 100ml<br &sol;>&NewLine;・杏仁霜 30g<br &sol;>&NewLine;・水 100ml&sol;大さじ3<br &sol;>&NewLine;・グラニュー糖 30g<br &sol;>&NewLine;・粉ゼラチン 7g<&sol;p>&NewLine;<p>・いちご 100g<br &sol;>&NewLine;・キウイ 1個<br &sol;>&NewLine;・みかん 170g<br &sol;>&NewLine;・ブルーベリー 25g<br &sol;>&NewLine;・缶詰のシロップ 200ml<br &sol;>&NewLine;・水 300ml<br &sol;>&NewLine;・アガー 10g<br &sol;>&NewLine;・グラニュー糖 20g<&sol;p>&NewLine;<p>【ingredients】<br &sol;>&NewLine;・300ml Milk<br &sol;>&NewLine;・100ml Fresh cream<br &sol;>&NewLine;・30g Apricot Kernel Powder<br &sol;>&NewLine;・100 ml &sol; 3 tbsp Water<br &sol;>&NewLine;・30g Granulated sugar<br &sol;>&NewLine;・7g Powdered gelatin<&sol;p>&NewLine;<p>・100g Strawberry<br &sol;>&NewLine;・1 Kiwi<br &sol;>&NewLine;・170g Mandarin orange<br &sol;>&NewLine;・25g Blueberries<br &sol;>&NewLine;・200ml Canned syrup<br &sol;>&NewLine;・300ml Water<br &sol;>&NewLine;・10g Agar<br &sol;>&NewLine;・20g Granulated sugar<&sol;p>&NewLine;<p>&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8211&semi;<&sol;p>&NewLine;<p>&&num;x1f373&semi;オススメ簡単レシピ<&sol;p>&NewLine;<p>◎レモンケーキの作り方<br &sol;>&NewLine; https&colon;&sol;&sol;youtu&period;be&sol;9gHMoCuQdKU<&sol;p>&NewLine;<p>◎カップスフレチーズケーキの作り方<br &sol;>&NewLine; https&colon;&sol;&sol;youtu&period;be&sol;M6OgRd79Buk<&sol;p>&NewLine;<p>&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8212&semi;&&num;8211&semi;<&sol;p>&NewLine;<p>&&num;x1f373&semi;Twitter・Instagram・Facebookにもアップしているので<br &sol;>&NewLine;よかったら、シェアしてください&sung;<&sol;p>&NewLine;<p>Please share Twitter&comma;Instagram&comma;Facebook&sung;<&sol;p>&NewLine;<p>&&num;x1f95a&semi;Twitter 料理研究家ゆかり(&commat;yukari&lowbar;tamago)<br &sol;>&NewLine;<amp-twitter data-timeline-source-type&equals;"profile" data-timeline-screen-name&equals;"yukari&lowbar;tamago" width&equals;"auto" height&equals;"197" layout&equals;"fixed-height"><button overflow type&equals;"button">続きを見る<&sol;button><&sol;amp-twitter><&sol;p>&NewLine;<p>&&num;x1f95a&semi;Instagram料理研究家ゆかり(&commat;tamagoyukari)<br &sol;>&NewLine;https&colon;&sol;&sol;www&period;instagram&period;com&sol;tamagoyukari&sol;<&sol;p>&NewLine;<p>&&num;x1f95a&semi;Facebook ゆかり<br &sol;>&NewLine;<amp-facebook data-href&equals;"https&colon;&sol;&sol;www&period;facebook&period;com&sol;yukari&period;tamagoland" layout&equals;"responsive" width&equals;"600" height&equals;"400"><button overflow type&equals;"button">続きを見る<&sol;button><&sol;amp-facebook><&sol;p>&NewLine;<p>&&num;x1f373&semi;お仕事のご依頼、お問い合わせはこちらまで<br &sol;>&NewLine; 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