レシピ
生姜豆乳かんの黒酢ソース
レシピ手順
- ボウルに水と粉寒天を入れ、ふやかす。
- 鍋に豆乳・生姜・砂糖を加えて混ぜ、弱火にかける。1を加え、寒天が溶けたら火を止める。
粗熱がとれたら、器に流し入れ、冷蔵庫で冷やし固める。 - 黒砂糖と山西老陳酢を耐熱皿に入れ、黒砂糖が溶けるまで電子レンジ(600w 1分)で加熱する。
- 2に3のソースときなこをふる。
ワンポイント
・黒酢ソースは、バニラアイスクリームとの相性もバッチリです。
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